3 Large Eggs

1 Cup Sugar
2/3 Cup Mashed, Cooked Pumpkin
1 tsp Lemon Juice
3/4 Cup All-Purpose Flour
1 tsp Baking Powder
1/4 tsp Salt
1 tsp Pumpkin Pie Spice
1/4 Ground Nutmeg
1 Cup Chopped Pecans
2 TBSP Powdered Sugar
1-8 oz  Package of Cream Cheese, softened
1/3 Cup Butter, softened
1 Cup Sifted Powdered Sugar
1 tsp Vanilla Extract

 Garnish:  Sweetened Whipped Cream, Chopped Pecans.

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Grease and flour bottom and sides of a 15x10x1 inch jelly roll pan;  set aside.

Beat with an electric mixer until thick and pale.  Gradually add 1 cup sugar and beat 5 additional minutes.

  Fold in pumpkin and lemon juice. .  

Combine flour and next 5 ingredients;  fold into pumpkin mixture, and spread evenly into prepared pan.  Sprinkle with pecans, gently pressing into batter. 

Bake at 375 for 12-15 minutes.

Sift 2 TBSP powdered sugar in a 15×10″ rectangle pan on a cloth towel.  When cake is done, immediately loosen from sides of pan and turn out onto sugared towel.  Starting at narrow end roll up cake and towel together;  cool completely on a wire rack, seam side down.

Beat cream cheese and butter in a large bowl at high speed with an electric mixer;  gradually add 1 cup powdered sugar and 1 tsp vanilla, beating well.

Unroll cake;  spread with cream cheese mixture, and carefully re-roll without towel.  Place on a serving plate, seam side down.  Garnish, if desired

Sent in by:

 Marsha Young

Highland Park, Texas