Pecan Pumpkin Roll

Although I don't love baking, I tend to pick this up as a hobby around the holidays.  For book club, I made a pumpkin role for the girls.  It would have been more of a success if I would have followed the directions; however, I think it still turned out alright!

Serves: 12

Source:  Taste of Home, Best Holiday Recipes 2006

3 eggs

1 cup sugar

3/4 cup all-purpose flour

3/4 cup canned pumpkin

1-1/2 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon ground ginger

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 teaspoon lemon juice

1 cup finely chopped pecans

Confectioners' sugar

FILLING:

2 packages (3 oz each) cream cheese, softened

1/4 cup butter, softened

1 cup confectioners' sugar

1/2 teaspoon vanilla extract

Line a greased 15-in x 10-in x 1-in baking pan with waxed paper and grease the paper; set aside.  In a mixing bowl, beat eggs for 5 minutes.  Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice.  Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375 degrees F 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 the short side.  Cool completely on a wire rack. 

In a mixing bowl, combine the filling ingredients; beat until smooth.  Unroll cake; spread filling over cake to within 1/2 inch of edges.  Roll up again; place seam side down on a serving platter.  Cover and refrigerate for at least 1 hour before serving.

Notes:  I only put pecans on half of the roll in case someone doesn't like nuts.  I actually forgot to sprinkle the pecans on the pan before I baked it so i just sprinkled them on the filling and rolled it up.  Helps if you follow directions, but it worked out!

- Miss J