Pumpkin Roll with Cream Cheese Frosting

Props to my awesome buddy, Misty, for hooking me up with this recipe and giving me an in-home demonstration of it :)

Preheat oven to 375. Prepare your pan by cutting out a piece of parchment or waxed paper to cover the bottom of your cookie sheet.  It's okay if some of the edges aren't all the way covered, just so that most of it is.  I usually spray a little cooking spray around the edges.  You can also get your cream cheese and butter out to soften if you haven't already.

Pumpkin Cake
3 eggs - beat 5 minutes then add:

1 C. sugar
2/3 C. pumpkin
1 tsp lemon juice

Stir together, then add the following and mix until everything is incorporated:

3/4 C. flour
1 tsp. baking powder
2 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg (optional... I don't like nutmeg, so I don't add it)

Pour batter into prepared pan and bake for 12-15 minutes.  The batter should cover the entire pan, but it will be thin.

While that's baking, get a dish towel that is about the size of your pan, maybe a little bigger, and lay it out and sprinkle it with a generous dusting of powdered sugar.

As soon as your cake is done, run a knife around the edges and turn it out onto the towel.  Then take off the parchment paper and roll it up as tightly as you can with the towel so it makes a spiral.  I usually roll the shorter end so you get more spirals.  Then put the roll-up into the fridge to cool while you make the frosting.

Frosting:
1 package cream cheese
4 Tbls. butter
1 C. powdered sugar
1/2 tsp. vanilla
Beat until smooth.

Once the cake is cooled, unroll it, spread the frosting evenly, making sure you get all the way to the edges, and then roll it back up (without the towel, of course).  Then you can just slice it and serve it!  Yum!