Pumpkin Roll

Ingredients

Instructions

Cake

3 eggs
1 cup sugar
3/4 cup flour
1 tsp baking soda
1 tsp lemon juice
2/3 cup canned pumpkin
2 tsp. pumpkin pie spice

Cream Cheese Filling

8 oz. cream cheese, softened
1/4 cup (1/2 stick) butter
1/2 cup powdered sugar
1 tsp. vanilla
1/2 cup finely chopped pecans

Cake:

Beat the eggs in a mixing bowl until frothy. Add the sugar gradually, beating until light yellow. Fold in the flour, baking soda, lemon juice, pumpkin and pumpkin pie spice. Spoon into a parchment paper lined, greased and floured 10 x 15 inch cake pan.

Bake at 350 for 15 minutes. Loosen the sides of the cake from the pan immediately with a spatula and invert onto a towel sprinkled well with powdered sugar. Carefully remove parchment paper. Roll up in the towel from the short side. Cool on a wire rack for 20 minutes.

Filling:

Beat the cream cheese, butter and powdered sugar in mixing bowl until smooth. Beat in the vanilla. Stir in pecans.

Assemble:

Unroll the cake carefully and spread with the filling. Roll the cake without the towel to enclose the filling. Freeze, wrapped in foil, until time to serve.

You may substitute 1 tsp cinnamon, 1/2 tsp ground cloves and 1/4 tsp nutmeg for the pumpkin pie spice if preferred.

Serves 12

Cute the frozen cake into slices. Place on serving plates and let stand until room temperature to serve.