Pumpkin Roll

This is a family recipe and one of my Dad's favorite desserts so I made it for him for his Birthday last week. This is the only picture I got while we were eating it...



Pumpkin Roll:
• 3 eggs
• 2/3 C. canned pumpkin
• 1 C. sugar
• 2tsp cinnamon
• ½ tsp nutmeg
• 1 tsp ginger
• 1tsp lemon juice
• ¾ C. flour
• 1 1/2 C. chopped pecans

Center Frosting:
• 4 oz. cream cheese
• 1 C. powdered sugar
• 1 tsp cinnamon sugar
• 4 TBS butter softened
• 2 tsp real vanilla

Measure dry ingredients into a bowl. Mix pumpkin and lemon juice together in another bowl. Beat eggs on high 6 min. gradually beat in sugar. Fold in dry ingredients then fold in pumpkin mixture. Try not to over mix. Pour on to a large WELL GREASED cookie sheet. Sprinkle evenly with nuts. Bake at 375 for 30 min. or until toothpick inserted in center comes out clean. While baking, lay out a large CLEAN dish towel and sprinkle with a generous amount of powdered sugar. Invert pumpkin roll on the towel immediately from the oven. Let it sit on there inverted for 5 min. tap bottom of cookie sheet with a knife or spoon to loosen. Pull off the cookie sheet. Your pumpkin roll should now be laying on the towel, in one piece, nut side down. Roll up the cake and towel and let cool COMPLETELY. When almost cool, beat all frosting ingredients on high 3 min. Once cool, unroll and frost (still nut side down) leaving a ½ inch boarder around entire cake. Roll up the cake again without the towel. Cover and refrigerate.