Pumpkin Roll

Ingredients

• vegetable cooking spray
• 3 large eggs
• 1 cup(s) granulated sugar
• 3/4 cup(s) all-purpose flour
• 2 teaspoon(s) cinnamon
• 1 teaspoon(s) baking soda
• 1 teaspoon(s) baking powder
• 1 teaspoon(s) ground ginger
• 1/2 teaspoon(s) salt
• 1/2 teaspoon(s) ground nutmeg
• 2/3 cup(s) canned unsweetened pumpkin
• 1/2 cup(s) finely chopped pecans toasted
• 1 teaspoon(s) lemon juice
• 1 1/2 cup(s) powdered sugar divided
• 6 ounce(s) cream cheese softened
• 1/4 cup(s) butter softened
• 1 teaspoon(s) vanilla extract
• 1 teaspoon(s) lemon juice
• garnishes

Preparation

1. Coat the bottom and sides of a 15x10 inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
2. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined.
3. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well.
4. Combine the pumpkin, pecans and 1 teaspoon of the lemon juice, and gradually add to mixture, beating well.
5. Spread the batter evenly into prepared pan.
6. Bake at 375 degrees until a wooden toothpick inserted into the center comes out clean.
7. Sift 1/2 cup of powdered sugar in a 15x10 inch rectangle on a clean, dry dish towel.
8. Run a knife around edges of pan to loosen cake. Turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
9. Beatcream cheese and butter at medium speed with an electrc mixer until creamy; gradually add remaining cup of powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon of lemon juice.
10. Unroll cake; remove towle. Spread cream cheese mixture on cake, leaving a 1 inch border around edges.
11. Re-roll cake without the towel, and place, seam side down, on a serving platter.
12. Cover and chill at least 3 hours.
13. Garnish if desired