Pumpkin Roll

We eat really well on vacation. It takes a good week to feel hungry again. Well, we're back. And so are our appetites.
We came home to autumn. The mountains are colorful. There is a nip in the air. It makes me want to bake with pumpkin.

Autumn Pumpkin Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon

1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt

Prepare your jelly roll (rimmed cookie) pan: Spray with cooking spray, then line with parchment paper. Spray parchment paper with cooking spray as well.

Prepare your towel: Generously sift powdered sugar over a clean dish towel.

Beat eggs on high for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice. In a separate bowl, Combine dry ingredients and fold into mixture. Pour into prepared pan. Bake at 375 for 15 minutes. Turn out onto prepared dish towel. To prevent the cake from cracking, roll towel and cake together while still hot; cool. Unroll and spread with filling. Roll again without dish towel and wrap in plastic wrap. Refrigerate until ready to serve.

Filling:

1 cup powdered sugar

6 oz cream cheese, softened

4 T butter, softened

1/2 tsp vanilla

Beat together until well combined.

We also came home to these, resting in our garden at 1:00 in the morning. Apparently the snow storm last weekend washed away the cyclist's "deer repellent". Next time we go out of town we're going to enlist the neighborhood boys (or any of my male viewers who live nearby) to mark their territory around the garden perimeter.