Did I mention, Mmmmm?
3/4 c. all purpose flour
1 c. sugar
1 t. baking soda
2 t. pumpkin pie spice
1 c. pumpkin puree
1 t. lemon juice
Cream Cheese Frosting:
8 oz cream cheese, softened
1/4 c. butter, softened
1 t. vanilla extract
1 c. powdered sugar
Preheat oven to 375 degrees. Spray a 9x13 inch jelly roll pan with cooking spray. Cut out a piece of parchment paper to fit the bottom of the pan, press into sprayed pan and then spray again. Set aside.
In a large bowl combine eggs, sugar and pumpkin puree. Stir to combine. Add lemon juice, followed by dry ingredients - pumpkin pie spice, baking soda and flour. Beat until combined.
Spread batter in prepared pan. Bake for 15 minutes.
Once you remove it from the oven turn the cake out onto another piece of parchment paper. Carefully roll up the cake in the parchment paper, lengthwise. Let it cool for 20 minutes on a wire rack.
While the cake is cooling make the frosting.
Place cream cheese and butter in bowl. Beat until smooth. Add vanilla and powdered sugar, beat until well blended.
Once cake has cooled, gently unroll it and spread with frosting. Immediately re-roll the cake, without the parchment and wrap tightly in plastic wrap. Refrigerate for 6 hours or overnight. You may also freeze it at this point for up to 2 weeks.
Cut the cake into slices right before serving.