Pumpkin Roll

So for about a month, I had heard my brother talk about his wife's "AMAZING" pumpkin rolls. They made like 5 of these things in the last month and it was all I heard about. So I called her up and got the infamous recipe. Enjoy.
3 eggs
1 C sugar
2/3 C canned pumpkin
1 tsp lemon juice
3/4 C flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

Combine eggs and sugar, beat well. Add rest of ingredients until well mixed.
Get greased cookie sheet and put a piece of greased wax paper ( I used parchment paper) on cookie sheet. (We don't want this baby to stick) Pour mix on paper and spread evenly.

Bake at 350 for 15 minutes.

While that is baking, make the filling/frosting.

Filling:
8 oz softened cream cheese
4 T butter
1 C powdered sugar
1/2 tsp vanilla

Mix cheese and butter well then add sugar and vanilla. Then set aside.
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This is the fun part and it may sound kind of crazy but it works - get ready.

Get an old dish towel. Lay it on the counter and sprinkle LIBERAL amounts of powdered sugar over the entire towel. I mean LIBERAL, you don't want this baby to stick.

When pumpkin roll is done baking, immediately pick up dough by the parchment paper and flip upside down on dish towel, that is LIBERALLY sprinkled with powdered sugar. Then roll up the dough, in the dish towel and let cool for about 5 minutes.

Once roll is almost cooled, unroll dough and evenly spread the filling. You are now going to roll it up again, but this time without the dish towel. Try to roll as tight as you can, but it will be tough because you are working with cooked dough.

Once it is all rolled then use floss to cut your rolls into individual servings and enjoy!!!

*This frosting/filling was super yummy, but WAY to rich for my taste. I think next time I will use a milder frosting.

(This recipe is courtesy of my wonderful sister in law, Rachel - fill free to add anything Rach!! Thank you!)