Beth's Pumpkin Cake Roll

1 c. pecans, finely chopped

2/3 c. canned pumpkin, not filling 

3/4 c. plain flour

1 t. baking powder

1/2 t. salt

6 oz. cream cheese, softened

1 c. powdered sugar

3 eggs

1 c. sugar

1 t. lemon juice

2 t. ground cinnamon

1 t. ground ginger

1/2 t. nutmeg

1/4 c. butter, cut in pieces

1/2 t. vanilla

Beat eggs until thick and lemon colored. Add sugar and beat until thoroughly combined and slightly thickened. Add pumpkin and lemon juice. Mix well. Sift together: flour, cinnamon, baking powder, ginger, salt, and nutmeg. Add to creamed mixture. Mix just until flour is combined. Do not overmix. Spread batter in a greased and floured 15x10x1 baking pan. Sprinkle with chopped nuts. Bake at 375 for 15 minutes. *Immediately turn out onto towel sprinkled with a little powdered sugar. Starting at narrow end, roll up cake and towel together, nuts on outside of roll. Cool, seam down, on rack. Meanwhile, combine cream cheese, butter, and vanilla. Mix until smooth. Add 1 c. powdered sugar. Mix thoroughly. **Unroll cooled cake. Spread with cream cheese mixture. Reroll. Chill at least 2 hours. Slice to serve. Makes 10 servings.

*Rolling up cake while warm will keep it from cracking.

**Unrolling cake: Gently unroll and flatten cake out. Then spread a thick layer of filling evenly on top, leaving 1/2" border around cake. Carefully and tightly reroll the cake, without the towel this time. Some filling may spill out, but that's ok. Loosely cover with plastic wrap and refrigerate before slicing and serving.