Pumpkin Roll

3/4 c flour

1 c white sugar

1 tsp baking soda

2 tsp pumpkin pie spice

1 c pumpkin puree

3 eggs

1 tsp lemon juice

2 tbsp powdered sugar

ICING

1 (8 oz) cream cheese; softened

1/4 c butter; softened
1 tsp vanilla
1 c powdered sugar

Preheat oven to 375. Grease and flour cookie sheet. In large bowl mix together flour, sugar, baking soda and pumpkin pie spice. Stir in pumpkin puree, eggs and lemon juice. Pour mixture into prepared pan and bake for 15 mins. Take damp towel and place on counter, sprinkle with powdered sugar. Turn cake onto towel. Carefully roll cake up with towel and place on wire rack to cool for 20 mins. Mix icing together with spoon or electric mixer. When cooled unroll it from towel and spread with icing. Immedietly reroll (without towel) and sprinkle with powdered sugar. Wrap with plastic wrap and refridgerate (you can also freeze). When ready to serve cut roll into slices. Looks like a pinwheel.