Pumpkin Roll Recipe

• 3 Eggs
• 1 cup White Sugar
• 2/3 cup solid pack Pumpkin Puree
• 1 tsp Lemon Juice
• ¾ cup All-Purpose Flour
• 2 tsp Cinnamon (ground)
• ½ tsp Salt
• 1 tsp Baking Powder
• 1 tsp Ginger (ground)
• 1 cup Pecans (chopped)
• 1 cup Confectioners' Sugar
• ½ tsp Vanilla Extract
• 4 tbsp Butter
• 8 oz Cream Cheese

• Preheat oven to 350 °F (175 °C).
• Grease and flour a jellyroll pan.
• Take a large mixing bowl and beat the eggs for 5 minutes.
• Add white sugar, pumpkin puree and lemon juice.
• Add in flour, cinnamon, salt, baking powder and ginger. Mix well.
• Pour the batter into the greased pan.
• Sprinkle pecans and press them lightly into the batter.
• Bake the batter for 12 to 15 minutes till it springs back when touched.
• Loosen the edges of the cake using a knife.
• Sprinkle two dishtowels with powdered sugar.
• Remove the cake onto the dishtowels.
• Roll the cake and allow it to cool for about 20 minutes.
• Make the filling by mixing confectioners’ sugar, vanilla extract, butter and cream cheese. Stir until smooth.
• Unroll the cake and spread the filling.
• Re-roll the cake and push aside the dishtowel.
• Place the cake on a long sheet of waxed paper.
• Dust the pumpkin roll with powdered sugar and twist the ends of the waxed paper to form a piece of candy.
• Refrigerate the pumpkin roll overnight.
• Dust with more powdered sugar and slice.
• Serve chilled.