Pat's Pumpkin Roll

Cooking Instructions

Coaat bottom and sides of a 15x10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray;set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined.Combine flour and next 6 ingredients. Gradually add to egg mi9xture, beating well. Combine pumpkin, pecans,and 1 teaspoon lemon juice, and gradually add to mixture, beating well.Spread b;aatter evenly into prepared pan.

Bake at 375 degrees for 15 minutes or uintil a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15x10-inch rectanagle on a clean dry dosj tpwe;. Run a knife around edges of pan to loosen cake, an;d turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end. roll up cake and towel together, place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at m;edium speed with an electric mixer until creamy, gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon ;juice.

Unroll cake, remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.