Ingredients
3 large eggs1 cup sugar3/4 cup canned pumpkin1 teaspoon lemon juice3/4 cup all-purpose flour1-1/2 teaspoons ground cinnamon1 teaspoon baking powder1 teaspoon ground ginger1/2 teaspoon salt1/2 teaspoon ground nutmeg1 cup finely chopped pecansConfectioners’ sugarFILLING:6 ounces cream cheese, softened1/4 cup butter, softened1 cup confectioners’ sugar1/2 teaspoon vanilla extract
Preparation
Line a greased 15x10x1-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Beat in pumpkin and lemon juice. Combine dry ingredients; fold into pumpkin mixture. Spread batter evenly into prepared pan; sprinkle with pecans.
Bake at 375° for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack.
In a large bowl, combine the filing ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.
