PUMPKIN ROLL
Cake Roll:
3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup chopped pecans
Filling:
1 cup powdered sugar
8 oz cream cheese
4 tablespoons butter
1/2 teaspoon vanilla
Beat eggs for 5 minutes. Blend in sugar. Add pumpkin and lemon juice. Fold in flour, baking powder, cinnamon, ginger, nutmeg, and salt. Grease and flour 11 x 15 cookie sheet and sides. Pour mixture onto cookie sheet. Top mixture with pecans. Bake at 375 degrees for 15 minutes. Cool for 5 minutes, then turn upside down on cotton towel, sprinkle with powdered sugar and roll. Let cake cool in freezer or refrigerator for 2 to 3 hours. Mix together cream cheese, powdered sugar, butter and vanilla. Unroll cake and fill with mixture. Roll cake and wrap in foil. Refrigerate and cut into 1-inch slices to serve.
