Ingredients:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup flour
- 1 tsp baking powder
- 2 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- Chopped pecans
- 8 oz cream cheese
- 4 tsp butter
- 1/2 tsp vanilla
- 1 cup powdered sugar
- Preheat oven to 375 degrees F.
- Beat eggs for 5 minutes. Beat in sugar, stir in pumpkin and lemon juice.
- Mix together remaining ingredients except nuts and fold into egg mixture.
- Spray jelly roll pan (approx 15 x 10 x 1) with baking spray.
- Pour into pan and sprinkle the top with the chopped pecans.
- Bake at 375 F for 15 minutes.
- Turn out onto dish towel sprinkled with powdered sugar.
- Take one end (narrow end) of the towel and start to roll up the "cake". Cool on a rack.
- Mix together the ingredients for the filling.
- Unroll the pumpkin roll and spread with filling.
- Re-roll and ENJOY!! Refrigerate the roll.