Recipe

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• 3 eggs
• 1 cup sugar
• 2/3 cup pumpkin
• 1 tsp lemon juice
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 tsp nutmeg
• 1 1/2 tsp cinnamon
• 1/2 cup chopped pecans
• 1 cup powdered sugar
• 1 (8 oz) package cream cheese, softened
• 4 tbsp margarine
• 1/2 tsp vanilla extract

• 1 Preheat oven to 375°F.
• 2 In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
• 3 In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon.
• 4 Add the flour mixture to the egg mixture and stir until well blended.
• 5 Line a 10 1/2x15-inch cookie sheet with parchment paper, trimming excess.
• 6 Pour the batter onto the cookie sheet, spread evenly.
• 7 Sprinkle with pecans.
• 8 Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
• 9 Prepare a linen towel heavily sprinkled with powdered sugar.
• 10 After baking, turn the cookie sheet onto the towel, parchment paper side up.
• 11 The cake should slide out onto the towel.
• 12 Remove paper and roll up the cake into the towel.
• 13 Cool 30-40 minutes.
• 14 For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla.
• 15 Mix well.
• 16 After the roll has cooled, unroll it and spread the filling evenly.
• 17 Re-roll and slice for serving.