Pumpkin Ice Cream Roll

• 3/4 c. flour
• 2 tsp. pumpkin pie spice
• 1 tsp. baking powder
• dash of salt
• 3 eggs
• 1 c. sugar
• 2/3 c. pumpkin
• 1 1/2 c. confectioners sugar
• 1 qt. butter pecan ice cream, softened
• whipped cream (optional)
• toasted chopped pecans (optional)

1. In a small bowl, combine flour, pumpkin pie spice, baking powder and salt.
2. In a mixing bowl, beat eggs at high speed for 5 minutes or until pale yellow.
3. Gradually beat in sugar.
4. Stir in pumpkin.
5. Fold in dry ingredients.
6. Line a 15 x 10 x 1-inch baking pan with greased and floured wax paper.
7. Pour batter into pan; bake at 375u0b0 for 15 minutes.
8. Turn cake out onto a linen towel sprinkled with confectioners sugar.
9. Peel off paper; roll up cake with towel. Cool on wire rack.
10. Unroll cake onto a baking sheet.
11. Spread softened ice cream to within 1-inch of edges.
12. Roll up cake again without the towel.
13. Cover and freeze.

flour, pumpkin pie spice, baking powder, salt, eggs, sugar, pumpkin, confectioners sugar, butter, whipped cream, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=353336 (may not work)