Pumpkin Roll

Makes One Roll

Ingredients 

• 3 large eggs
• 1 cup sugar
• 2/3 cup plain canned pumpkin
• 2/3 cup all-purpose flour, sifted
• 1 tsp. baking powder
• ½ tsp. salt
• 2 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 8-ounce package cream cheese, softened
• 4 Tbsp. (½ stick) butter, softened
• 1 cup powdered sugar
• ½ tsp. pure vanilla extract
• 1 cup toasted chopped pecans
• Powdered sugar for dusting
• Whipped cream for garnish

Directions

Preheat oven to 350ºF.


Grease and flour a 10x15 jellyroll pan.


Using an electric mixer, beat eggs and sugar on high speed for about five minutes.  Gradually add in pumpkin.


In a small bowl, sift together flour, baking powder, salt, cinnamon, and ginger.  Add to the pumpkin mixture.  Spread batter evenly into the prepared jellyroll pan.


Bake for 12 to 15 minutes, or until the center springs back when touched.  Loosen edges with a knife.  Turn pumpkin roll onto two large tea towels that have been dusted with powdered sugar.  Roll up cake using towels and let cool for 20 minutes.


Using the electric mixer, combine cream cheese, butter, 1 cup of powdered sugar and vanilla.  Beat until smooth.  Add pecans.  Blend well.

Unroll pumpkin when cool.  Spread with cream cheese filling and roll pumpkin roll back up.

Place pumpkin roll on a long sheet of waxed paper.  Dust with powdered sugar.  Wrap cake in waxed paper.  Wrap again in foil.  Refrigerate overnight.  Serve chilled with dollops of whipped topping.