Pumpkin Roll

• 3 eggs
• 1 c. sugar
• 2/3 canned pumpkin
• 1 tsp. lemon juice
• 3/4 c. all-purpose flour
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1 tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/4 tsp. ground nutmeg
• 1 c. chopped pecans
• 1 or 2 Tbsp. powdered sugar
• 1 (8 oz.) pkg. cream cheese, softened
• 1/3 c. butter or margarine, softened
• 1 c. sifted powdered sugar
• 1 tsp. vanilla extract
• garnishes (sweetened whipped cream, chopped pecans)

1. Line a 15 x 10 x 1-inch jellyroll pan with wax paper.
2. Grease and flour.
3. Set aside.
4. Beat eggs in a large bowl at high speed until thick.
5. Gradually add sugar and beat 5 additional minutes. Stir in pumpkin and lemon juice.
6. Combine flour and next 5 ingredients.
7. Gradually stir into pumpkin mixture.
8. Spread batter evenly in prepared pan.
9. Sprinkle with 1 cup pecans, gently pressing into batter.
10. Bake at 325u0b0 for 12 to 15 minutes.

eggs, sugar, pumpkin, lemon juice, allpurpose, baking soda, salt, cinnamon, pumpkin pie spice, ground nutmeg, pecans, powdered sugar, cream cheese, butter, powdered sugar, vanilla extract, cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=379808 (may not work)