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Pumpkin Roll

— Ingredients:

For sheet cake:

3 eggs, room temperature



1 cup granulated sugar

3/4 cup pumpkin puree



3/4 cup all purpose flour

2 tsp pumpkin pie spice

1 tsp cinnamon

1/2 tsp nutmeg

2 tsp vanilla extract

1 tsp lemon juice

1 tsp baking powder

1/2 tsp salt

For frosting:

8 ounces cream cheese (Softened)

1/2 stick soft butter

1 cup powdered sugar (more based on need)

1 tsp vanilla extract

1/4 cup pumpkin puree

1 tsp cinnamon

Directions:

Preheat the oven to 350.

Beat the eggs and sugar together on high speed until thick and pale. (Want to add alot of air to the eggs and sugar) Add in the lemon juice, vanilla and pumpkin and stir gently.

In another bowl, combine all dry ingredients (flour, spices, salt, baking powder). Fold the dry ingredients into the wet gently and mix just until combined. DO NOT OVERMIX.

Pour the cake batter onto a sheet tray that has a silpat (or a greased lining). Spread the batter evenly and bake for about 15-17 minutes, or until golden.

Let cool make frosting.

Whip the cream cheese and butter together until creamy looking. Add in the powdered sugar, cinnamon, pumpkin puree and vanilla; then whip on high for another few minutes.

Once the sheet cake is cooled, remove silpat or lining used, and then throughly frost the cake. Carefully (there is no graceful method) roll the sheet cake up and wrap in plastic wrap tightly with aluminum foil after the plastic wrap and chill in the fridge overnight.

Get messy and enjoy!


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