Pumpkin Cake Roll

I got this recipe from my friend Tiffany A. (she got it from Food Network). It's delicious and a favorite at my house!

Pumpkin Cake Roll

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

1 cup powdered sugar

1 (8 oz) pkg. cream cheese

4 Tb. butter

1/2 tsp. vanilla

1 cup chopped pecans (optional)

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.

Line a 15x10 1/2 inch jelly roll pan (basically a cookie sheet with a lip on it - I used a cookie sheet) 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. Sprinkle 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.