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Ingredients
- 3 largeEGGS
- 1 cupGranulated sugar
- 3/4 cupAll-purpose flour
- 2 teaspoonsCinnamon
- 1 teaspoonBaking soda
- 1 teaspoonBaking Powder
- 1 teaspoonGround ginger
- 1/2 teaspoonSalt
- 1/2 teaspoonGround nutmeg
- 2/3 cupcanned unsweetened pumpkin
- 1/2 cuppecans; toasted, finely chopped
- 1 teaspoonLemon juice
- 1 1/2 cupspowdered sugar; divided
- 2 3-oz packagecream cheese; softened
- 1/4 cupbutter or margarine; softened
- 1 teaspoonVanilla extract
- 1 teaspoonLemon juice
Preparation
Step 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.
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.
Bake at 375? for 15 minutes or until a wooden pick inserted in center comes out clean.
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.
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.
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