Best Pumpkin Roll Ever

🧂 Ingredients

• 3 large eggs
• 3/4 cup cane sugar
• 2/3 cup pumpkin purée
• 1 teaspoon lemon juice
• 3/4 cup unbleached cake flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 1/2 tablespoons pumpkin pie spice
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 8 ounces cream cheese

  softened
• 4 tablespoons salted butter

  softened
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon caramel extract

Instructions

• 1 Pre-heat the oven to 375° F.
• 2 In a large mixing bowl, combine the eggs and sugar.
• 3 Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set
  aside.
• 4 In a separate bowl, whisk together the cake flour, baking powder, baking soda,
  spices, and salt.
• 5 Add the dry ingredients to the pumpkin mixture, mixing well.
• 6 Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
• 7 Spread the batter onto the wax paper, spreading it out evenly and smoothly.
• 8 Bake at 375° F for about 15 minutes or until a toothpick or cake tester inserted
  in the center comes out clean. 
• 9 Remove the cake from the oven and cool for 15 minutes.
• 10 Turn the cake onto a clean flour sack towel sprinkled with extra powdered sugar.
  Cool 10 minutes longer.
• 11 Carefully peel off the wax paper; then roll the cake up in the towel and set it
  aside while you mix up the cream cheese filling.
• 12 Beat together the softened cream cheese and butter.
• 13 Mix in the powdered sugar, vanilla extract, and caramel extract, mixing until
  smooth.
• 14 Unroll the cake and evenly spread the filling over it.
• 15 Remove the towel and roll the cake back up into a pumpkin roll.
• 16 Wrap the cake in plastic wrap and chill for at least 1 hour.
• 17 Slice before serving and enjoy! Keep leftover slices refrigerated.

Nutrition Info