Pumpkin Roll

Cake:

3 eggs

2 tsp cinnamon

1 cup sugar

1 tsp ginger — optional

2/3 cup pumpkin puree

1/2 tsp nutmeg

1 tsp lemon juice

1/2 tsp salt

3/4 cup flour

1 cup pecans — chopped

1 tsp baking powder

Filling:

1 cup powder sugar

8 oz cream cheese

4 tbsp oleo

1/2 tsp vanilla

Preheat oven to 375°F.

With an electric mixer, beat eggs on high for 5 minutes.

Add sugar and beat a moment longer, just to incorporate.

Stir in pumpkin and lemon juice.

Combine dry ingredients and fold in.

Transfer to a roll cake pan or silicon mold.

Sprinkle with pecans. Bake for 15 minutes. Do not cool.

Sprinkle a towel generously with powdered sugar, and turn the roll out into the towel. Sprinkle powder sugar on top of roll as well. The powdered sugar will keep the cake from sticking to itself.

Allow to cool. Unroll, spread evenly with filling. Re-roll, and refrigerate or freeze. (Wrap in foil)