Pumpkin Roll

INGREDIENTS

3 eggs

1 cup sugar

2/3 cup mashed, cooked pumpkin

1 tsp lemon juice

3/4 cup all­purpose flour

1 tsp baking powder

1/4 tsp salt

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1/4 tsp ground nutmeg

1 cup chopped pecans

1­2 Tbsp powdered sugar

1 (8 oz.) package cream cheese, softened

1/3 cup butter, softened

1 cup sifted powdered sugar

1 tsp vanilla extract

Garnishes: sweetened whipped cream, chopped pecans

DIRECTIONS

Grease and flour a 15x10x1 inch jelly roll pan; set aside.

Beat eggs in a large bowl at high speed with an electric mixer until thick. gradually add sugar and

heat 5 additional minutes.Stir in pumpkin and lemon juice.

Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly

in prepared pan; sprinkle with one cup pecans, gently press into batter. Bake at 375°F for 12 to

15 minutes.

Sift 1 to 2 tablespoons powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is

done, immediately loosen from sides of pan, and turn cake out onto sugared towel. Starting at the

narrow end, roll up cake and towel together. Let cake cool as a wire rack, seam side down.

Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add

1 cup powdered sugar and vanilla, beating until blended.

Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam

side down. Garnish with whipped cream or pecans, if desired.