Friday recipe - Pumpkin Pinwheels

This is a favorite in our house this time of year. I think this year I might make some as gifts for neighbors. They are pretty and yummy to boot!!!

Pumpkin Pinwheels
INGREDIENTS:
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 Tbls powdered sugar

FILLING:
1 (8 oz) pkg cream cheese, softened
1/4 c butter
1 tsp vanilla extract
1 c powdered sugar

Preheat oven to 375 degrees F. Grease and flour a 9x13 inch jelly roll pan or cookie sheet.

In a 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. Spread mixture evenly.

Bake for 15 minutes.

Lay a damp linen towel on counter, sprinkle with confectioners sugar and turn cake onto the towel. Carefully roll up the towel (lengthwise) with cake in it. Place cake-in-towel on a cooling rack and let it cool 20 minutes.

Make the filling: Blend cream cheese, butter, vanilla and sugar with a wooden spoon or electric mixer.

When cake has cooled 20 minutes, unroll it and spread filling onto it. Immediately re-roll (not in the towel this time) and wrap with plastic wrap. Keep cake in the refrigerator (or freeze for up to 2 weeks in aluminum foil). Cut the cake in slices just before serving.