Pumpkin Roll

• Ready In: 32 mins
• Serves: 1

Ingredients

• For the cake

• 3  eggs
• 1  cup sugar
• 2⁄3 cup pumpkin
• 1  teaspoon lemon juice
• 3⁄4 cup all-purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon nutmeg
• 1 1⁄2 teaspoons cinnamon
• 1⁄2 cup  chopped pecans

• For the filling

• 1  cup powdered sugar
• 1 (8 ounce) package cream cheese, softened
• 4  tablespoons margarine
• 1⁄2 teaspoon vanilla extract

Directions

1. Preheat oven to 375°F.
2. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
3. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon.
4. Add the flour mixture to the egg mixture and stir until well blended.
5. Line a 10 1/2x15-inch cookie sheet with parchment paper, trimming excess.
6. Pour the batter onto the cookie sheet, spread evenly.
7. Sprinkle with pecans.
8. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
9. Prepare a linen towel heavily sprinkled with powdered sugar.
10. After baking, turn the cookie sheet onto the towel, parchment paper side up.
11. The cake should slide out onto the towel.
12. Remove paper and roll up the cake into the towel.
13. Cool 30-40 minutes.
14. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla.
15. Mix well.
16. After the roll has cooled, unroll it and spread the filling evenly.
17. Re-roll and slice for serving.