Pumpkin Roll

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Title: PUMPKIN ROLL
Categories: Desserts
Yield: 6 servings

3 Eggs
1 c Sugar
2/3 c Mashed, cooked pumpkin
1 ts Lemon juice
3/4 c All-purpose flour
1 ts Baking powder
1/4 ts Salt
1 ts Ground cinnamon
1 ts Pumpkin pie spice
1/4 ts Ground nutmeg
1 c Chopped pecans [I used
-walnuts]
1 To 2 Tbsp powdered sugar
8 oz Pkg cream cheese, softened
1/3 c Butter or margarine,
-softened
1 c Sifted powdered sugar
1 ts Vanilla extract

FROM: Kim Smith (The Unicorn & Dragon-Nashville, TN <<Mail Only>>
(1:116/35))

Garnishes: Sweetened whipped cream, chopped pecans

Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.

Beat eggs in a large bowl at high speed with an electric mixer until
thick; gradually add sugar, and beat 5 additional minutes. Stir in
pumpkin and lemon juice.

Combine flour and next 5 ingredients; gradually stir into pumpkin
mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup
pecans, gently pressing into batter. Bake at 375 degrees for 12 to
15 minutes.

Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a
cloth towel. When cake is done, immediately loosen from sides of pan,
and turn cake out onto sugared towel. Starting at the narrow end,
roll up cake and towel together; let cake cool on a wire rack, seam
side down.

Beat cream cheese and butter in a large bowl at high speed with an
electric mixer; gradually add 1 cup powdered sugar and vanilla,
beating until blended.

Unroll cake; spread with cream cheese mixture, and carefully reroll.
Place cake on plate, seam side down. Garnish with whipped cream or
pecans if desired. Yield: 10 servings

Contributed by Marie Harris of Sevierville, TN Source: Southern
Living, December 1991

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