Pumpkin Roll

One word... AWESOME!

There's nothing like the combination of cream cheese and pumpkin; you have to love it!

I found the recipe in my Southern Living Christmas Cookbook.

Cake Ingredients:
-3 eggs
-1 cup sugar
-3/4 cup flour
-2 tsp cinnamon
-1 tsp baking soda
-1 tsp baking powder
-1 tsp ground ginger
-1/2 tsp salt
-1/2 tsp ground nutmeg
-2/3 cup canned unsweetened pumpkin
-1/2 cup finely chopped pecans, toasted (optional)
-1 tsp lemon juice

Frosting Ingredients:
-1 1/2 cups powdered sugar, divided
-6 oz. cream cheese, softened
-1/4 cup butter, softened
-1 tsp vanilla extract
-1 tsp lemon juice

Process for the Cake:
1. Grease a 15 x 10 inch jelly roll pan or cookie sheet with sides.  Line the bottom of the pan with wax paper; grease the wax paper and set aside.
2. Preheat oven to 375 degrees.
3. Combine all of the cake ingredients, beating well.
4. Pour evenly into the prepared pan.
5. Bake for 15-20 minutes.
6. Sift 1/2 cup powdered sugar onto a clean, dry dish towel.
7. Run a knife around the edges of pan to loosen cake.
8. Peel wax paper off cake; turn cake out onto prepared towel.
9. Starting at the narrow end, roll up cake and towel together; place seam side down on a wire rack to cool completely.
10. Beat all of the frosting ingredients (only 1 cup powdered sugar) until smooth.
11. Unroll cake; remove the towel.
12. Spread the frosting mixture evenly over the cake, leaving a 1 inch border around the edges.
13. Reroll cake without towel; place seam side down on a serving platter.
14. Cover and chill for at least 3 hours.
15. Dust with more powdered sugar before serving if you want and enjoy!