Trevor’s Pumpkin Swirlies

Ingredients:

(Cake)
- 3/4 Cup Flour
- 1 Cup White Sugar
- 1 Teaspoon Baking Soda
- 2 Teaspoons “Pumpkin Pie Spice”
- 1 Cup Pumpkin Puree
- 3 Eggs
- 1 Teaspoon Lemon Juice (preferably fresh)
- Tablespoons Confectioners Sugar
(Filling)
- 1 (8 OZ) Package Cream Cheese (at room temp.)
- 1/3 Cup Softened Butter (salted)
- 1 Tablespoon Vanilla Extract
- 1 ½ Cup Confectioners Sugar
- Pinch of Salt
- Citrus rind (I use a small amount of Orange, but other citrus is good if preferred)

Directions:

1. Preheat oven to 375 degrees, Grease a cookie sheet (with edges), lay down a layer of wax paper, and grease wax paper as well. (It wont work w/o wax paper)
2. 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 the mixture evenly.
3. Bake at 375, for 15 minutes.
4. Lay a kitchen towel on the counter, sprinkle liberally with confectioner's sugar, and turn the cake onto the towel. Immediately, and carefully, roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes. (no longer than 25)
5. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, sugar, pinch of salt, and citrus rind with an electric mixer.
6. When the cake has cooled 20 minutes, unroll it carefully, and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Place the cake in the refrigerator, seam side down, and chill before serving. Before serving, dust cake with confectioners sugar, and slice thick.