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09-17-2006, 11:04 AM
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Pumpkin Roll Dessert
3 eggs
1 cup granulated sugar 2/3 cup canned or cooked pumpkin 1 tsp lemon juice 3/4 cup all purpose flour 1 tsp baking powder 2 tsps cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/2 tsp salt 1 cup chopped pecans Confectioners' sugar for dusting towel Heat oven 375 Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in granulated sugar. Stir in pumpkin & lemon juice. In separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into pumpkin mixture. Spread on greased wax paper in 15 by 10 by 1 inch jellyroll pan. Sprinkle with pecans. Bake for 15 minutes. Turn out on moist linen towel sprinked with small dusting of powdered sugar. Remove wax paper & discard. Starting at narrow end, roll cake & towel together. Filling 1 cup confectioners' sugar 2 packages (3 ounces each) cream cheese, softened 4 Tablespoons butter or margarine softened 1/2 tsp vanilla Beat together confectioners' sugar, cream cheese, butter & vanilla until smooth. Gently unroll cake & carefully spread filling over cake. Remove towel & reroll cake & wrap in plastic wrap. Refrigerate for at least an hour. You can shake a little confectioners' sugar on the roll to make it pretty or serve plain. Slice to serve. Makes 1 roll & about 10 servings. Note to double the recipe, use 1 can pumpkin, 12 ounces cream cheese & double the other ingredients.     
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