Pumpkin Roll

Recipe courtesy The Essential Mormon Cookbook

INGREDIENTS
3 eggs
1 c sugar
2/3 c canned pumpkin
1 t lemon juice
3/4 c flour
1 t baking powder
2 t cinnamon
1 t ginger
1/2 t nutmeg
1/2 t salt
powdered sugar for dusting

Filling:
1 c powdered sugar
1 (8-ounce) pkg cream cheese
4 T butter
1/2 t vanilla
1/2 c chopped pecans (optional)

DIRECTIONS
Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices, and salt. Fold into pumpkin mixture.

Lina a 15x10.5x1 inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 minutes or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkly more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop.

Combine the 1 cup powdered sugar, cream cheese, butter, and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Makes 12 servings.