Pumpkin Spice Roll!
This is something new I tried..I hunted for the recipe on line..but as usual..I had to tweaked it to suit myself..But for sure this one is a WINNER!
3/4 Cup Flour
1 tsp Baking Powder
2 tsp cinnamon( ground)
1/2 tsp nutmeg ( ground)
1/4 tsp clove powder
1/4 tsp ground allspice
1/2 tsp salt
3 whole eggs
1 cup packed brown sugar
2/3 cup pumpkin puree
1 tsp lemon juice
one 8 ounce package of cream cheese
4 TBS butter
3/4 Cup icing sugar
1/2 tsp vanilla
1 cup chopped Pecans
Preheat your oven to 350 DF
Line a 10x15 inch cookie sheet with parchment paper and grease the paper with butter and dust with flour.
In a small bowl sift together your flour, baking powder salt and spices. Set aside.
In a larger bowl beat together your eggs add brown sugar until frothy..then beat in the puree and lemon juice. When this is well mixed..gently fold in the flour spice mixture until just combined. Spread evenly into pan ...
Bake for 12-15 minutes.
While this is baking spread out a CLEAN pillow case on your table and coat generously with icing sugar..spread it wide enough that it is larger than you pan. When you take your cake from the oven quickly turn your pan over so your cake is laying on the icing sugar coated pillowcase.
Now carefully roll up the cake in the pillow case..rolling the pillowcase INSIDE the cake..this will keep it from sticking together.
When cake is rolled in pillow case..let cool on rack for a little while ( you don't want it completely cool..just warm) and make your filling.
Cream together the softened cream cheese and butter..then beat in the icing sugar and vanilla.
When smooth and fluffy fold in the chopped pecans.
Gently unroll your warm cake and spread the filling evenly over it.
Gently RE-roll the cake..and lay on waxed paper seam side down..chill for one hour or more.
When chilled through..slice and serve..This is a lovely treat that can be slice on a plate and frozen and brought out when unexpected company comes!!