Pumpkin Cake Roll - cooking recipe

Ingredients

3 eggs
1 c. sugar
2/3 c. cooked pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
1 1/2 tsp. cinnamon
3/4 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. chopped pecans
1 c. powdered sugar
6 oz. cream cheese
4 Tbsp. butter
1/2 tsp. vanilla

Preparation

Grease wax paper and line a 15 x 10 x 1-inch jelly roll pan. Set
aside.
Sift
together
flour, spices and salt.
In bowl, beat
eggs\tat
high speed for 5 minutes.
Gradually add sugar to eggs.
Stir
in pumpkin and lemon juice.
Fold in dry ingredients. Pour
into
prepared
pan.
Top\twith
chopped pecans.
Bake at 375\u00b0
for 15 minutes.
Turn out onto a towel sprinkled with powdered
sugar.
Remove wax paper.
Roll from small end,
rolling towel as you roll.
Lift to cooling rack. While cooling,
mix powdered
sugar, cream cheese, butter and vanilla until
smooth. Spread
on\tunrolled
cake and reroll. Sprinkle with powdered sugar.
Slice.