Beat 3 eggs on high, add sugar, pumpkin, lemon juice (optional). Add flour, spices, and salt.
Grease a 10x15 jelly roll pan, line with wax paper (smoothest side up). Grease paper and dust with flour for easy removal. Bake for 12-15 minutes @ 375 degrees. While baking, beat cream cheese, butter, vanilla, and powdered sugar 'til creamy. If you're filling is too thick add a milk by teaspoons until desired consistency.
When cake is done let cool slightly before turning out onto kitchen towel dusted with powdered sugar. Remove wax paper and discard.
To prevent towel from sticking, lightly sprinkle cake with powdered sugar.
Roll towel and cake, beginning at the short end, and cool on a wire rack.
Keep rolling, rolling, rolling...When roll is slightly warm, unroll, spread with cream frosting and reroll (without towel). Wrap roll in saran wrap and refrigerate 1 hour before placing on a platter and sprinkling with powdered sugar. Serve.
CAKE:
3 large eggs
1 c sugar
2/3 c canned pumpkin
3/4 c flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp cloves
1/4 tsp salt
1/4 tsp salt
*If you're in a hurry, or missing a spice, you can substitute 1 tsp pumpkin spice mix for the cinnamon and cloves.
This is the official Libby's pumpkin roll variation.
CREAM FILLING:
1 pkg (8 ounces) cream cheese
6 tbsp butter
1 c powdered sugar, sifted
1-2 tsp vanilla
Bake for 12-15 minutes @ 375 degrees depending on your oven.
CREAM FILLING:
1 pkg (8 ounces) cream cheese
6 tbsp butter
1 c powdered sugar, sifted
1-2 tsp vanilla
Bake for 12-15 minutes @ 375 degrees depending on your oven.
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