Pumpkin Rolls

Our church had a potluck on Sunday and I decided to try a new recipe!! I was a little hesitant at first because I really don't like it when I try something new and it doesn't work out the way I wanted it to. That was not the case with these however! They turned out wonderfully and everyone loved them!!!! They were all gone, so when we got home and I wanted a snack, I had to find something else to eat!!! (Poor me, I know!) I first had pumpkin rolls when Melissa and I were doing a show and the lady at the table across from us was selling them and she let me have a ton of free samples!!! They were so good! So I decided to make my own, and this is what I came up with!!!                                                    

Pumpkin Rolls

Ingredients

3/4 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
3 eggs
1 teaspoon lemon juice
2 tablespoons confectioners' sugar

1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Directions

Preheat oven to 375 F°. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
In a large bowl, mix together four, sugar, baking soda, and pumpkin pie spice. Stir in pupmkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread mixture evenly.
Bake at 375 F° for 15 minutes.
Lay a damp linen towel on the counter, sprinkle it with confectioners' sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving! Enjoy!!!