1 cup white sugar
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1 cup pumpkin puree
1 teaspoon lemon juice2 tablespoons confectioners' sugar
1 (8 ounce) package cream cheese, softened1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch jelly roll pan or cookie sheet.
I also used 1 tspn. cinnamin and 1tspn. nutmeg since I had no pumpkin pie spice mix.
Make sure that the cake is COMPLETELY cool, or else when you go to unroll it, it will crack in half. This happened to mine, and so when I added the frosting and rolled it up, it basically just fell apart.
Also, instead of greasing a pan I used parchment paper, and the cake came right off.
I used a 13x9 pan. Next time I will probably use a cookie sheet so that I can spread the batter much more thin. I'm hoping if it is thinner, it will roll/unroll easier.
The frosting was delicious, but the cake a little bland.
The frosting was really rich, and so one small piece was perfect.