We're fast approaching the time of year when you find yourself saying "Sure, come on over!" Having spontaneous holiday get-togethers seems appealing in theory, but the reality is never quite as effortless as you'd like. However, with a little preparation, you can extend those last-minute invitations without fear. Brew a pot of coffee, take a pumpkin roll out of the freezer and enjoy the season.
Pumpkin Roll
Serves 6-8
Ingredients:
Cake:
3 eggs
1 cup sugar
2/3 cup pumpkin*
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon salt
Filling:
8 ounces cream cheese - softened
4 tablespoons butter
1 cup powdered sugar
1/2 teaspoon vanilla
Equipment:
Electric mixer
10x15-inch jelly-roll pan
Note: Experiment with spices, incorporating pinches of freshly grated nutmeg or clove to add more dimension to your roll and cater to your palate.
*Pumpkins are a ubiquitous fixture this time of year in Northeast Ohio. As such, go local, and make your own pumpkin puree. For a more convenient option, there's nothing wrong with using canned pumpkin, which is available at most every grocer.
Directions:
Preheat oven to 350°F.
In large bowl, combine eggs and sugar, beating with an electric mixer (or by hand, if you want a workout) until thickened and light yellow. Add pumpkin and lemon juice, and blend until thoroughly mixed.
In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture and mix well. Spread pumpkin batter into greased and waxed-paper lined 10x15-inch jelly-roll pan.
Bake for 15 minutes. Remove from oven and allow to cool for at least 15 minutes. Sprinkle a generous amount of powdered sugar on a clean tea towel. Gently remove cake from pan, and place on towel. Allow cake to cool for another 10 minutes. From 10-inch side, roll cake up in towel and set aside.
While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla, and blend until smooth. 
Unroll cake. Evenly spread filling over cake, then roll up cake again (without the towel). Wrap in plastic wrap. Cover and chill in bottom of fridge for at least 1 hour. Slice before serving. Keep leftover slices refrigerated. The pumpkin roll freezes well.
Recipe based on one from Diana Rattray, About.com
