Diana's Desserts - www.dianasdesserts.com

Pecan Pumpkin Roll

Servings: 12
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
3/4 cup cooked or canned pumpkin
1 1/2 teaspoons 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

For the Filling:
2 packages (3 ounces each) cream cheese, softened
1/4 cup unsalted butter or margarine, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla extract

For Cake Roll:
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 a short side. Cool completely on a wire rack.

For Filling:
In a mixing bowl, combine the filling ingredients; beat until smooth.

To Assemble Cake Roll:
Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving.

Makes 12 servings.

Source: DianasDesserts
Date: September 28, 2002