Spicy Pumpkin Roll

• 3 eggs
• 1 c. sugar
• 2/3 c. mashed pumpkin (cooked or canned)
• 1 tsp. vanilla extract
• 3/4 c. all-purpose flour
• 2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• 1/4 tsp. salt
• 1 c. chopped pecans
• 3 to 4 Tbsp. sifted powdered sugar
• 8 oz. softened cream cheese
• 2 Tbsp. softened butter or margarine
• 1 c. sifted powdered sugar
• 1/2 tsp. butter pecan flavoring
• sweetened whipped topping (for garnish)
• whole or chopped pecans (for garnish)

1. Grease a 15 x 10-inch jellyroll pan; line with waxed paper. Grease and flour waxed paper; set aside.
2. Beat eggs in a large bowl at high speed until thick; gradually add 1 cup sugar and beat 5 additional minutes.
3. Stir in pumpkin and vanilla.
4. Combine flour, pumpkin pie spice, baking powder and salt.
5. Gradually stir into pumpkin mixture.
6. Spread batter into prepared pan; sprinkle with pecans.
7. Bake at 375u0b0 for 12 to 15 minutes.

eggs, sugar, mashed pumpkin, vanilla extract, allpurpose, pumpkin pie spice, baking powder, salt, pecans, powdered sugar, cream cheese, butter, powdered sugar, butter, topping, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=844430 (may not work)