Pumpkin Roll

Name: Pumpkin Roll
Ingredients: Vegetable cooking spray; 3 large eggs; 1 cup granulated sugar; 3/4 cup all-purpose flour; 2 teaspoons cinnamon; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 2/3 cup canned unsweetened pumpkin; 1/2 cup finely chopped pecans, toasted; 1 teaspoon lemon juice; 1 1/2 cups powdered sugar, divided; 2 (3-ounce) packages cream cheese, softened; 1/4 cup butter or margarine, softened; 1 teaspoon vanilla extract; 1 teaspoon lemon juice; Garnishes: powdered sugar, chocolate-coated pecan halves

19 ingredients

6 steps

Ingredients

Vegetable cooking spray
3 large eggs
1 cup granulated sugar
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup finely chopped pecans, toasted
1 teaspoon lemon juice
1 1/2 cups powdered sugar, divided
2 (3-ounce) packages cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
1 teaspoon lemon juice
Garnishes: powdered sugar, chocolate-coated pecan halves

Directions

1

Coat bottom and sides of a 15- x 10-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. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
3

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
4

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and 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.
5

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
6

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.