Holiday Baking {Pumpkin Cake Roll}

This is definitely my all time favorite recipe for Pumpkin Cake Roll. It's perfection I tell ya! It comes from the Essential Mormon Cookbook I purchased years ago from Deseret Bookstore.

Pumpkin Cake Roll
3 eggs
1 c. sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 c. flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 c. powdered sugar
1 (8-ounce) package cream cheese
4 tablespoons butter
1/2 teaspoon vanilla
1 c. chopped pecans (optional)

Beat eggs and sugar together. Add pumpkin and lemon juice and mix together. In a separate bowl sift together flour, baking powder, spices and salt. Fold into pumpkin mixture.

Line a 15x10 1/2x1 inch jelly roll pan with waxed paper. Grease lightly. Spread pumpkin mixture evenly in pan. Bake at 375 degrees for about 15 min. or until lightly browned. Turn out immediately onto a clean dishtowel sprinkled with powdered sugar, removing the waxed paper. Sprinkle more powdered sugar on top of cake. Start at one end, carefully rolling towel and cake together. Cool on countertop.

Combine the 1 cup powdered sugar, cream cheese, butter and vanilla. Beat until smooth. Gently unroll cake onto cutting board, removing towel. Spread cream cheese filling over top. Sprinkle with pecans. Roll back up. Cover with waxed paper and chill in refrigerator. Best when made a day ahead. Will keep in refrigerator 6 to 10 days (well wrapped). Freezes well. Makes 12 servings.

Take my word for it and make a double batch...I promise they'll be gone so quick you'll wish you had.