Pumpkin Roll Cake

Pumpkin Jelly Roll

3 eggs
1 cup sugar
2/3 cup pumpkin, pureed
1 tsp. lemon juice
3/4 cup flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1 cup pecans, chopped

Filling

1 cup icing sugar
6 oz. cream cheese
1/4 cup butter
1/2 tsp. vanilla

Beat eggs 5 minutes until thick and lemon coloured. Gradually add sugar. Stir in pumpkin and lemon juice. Sift remaining dry ingredients and fold into egg mixture. Spread in greased 15 x 10 inch (33 x25 cm) jelly roll pan lined with greased wax paper. Top with chopped pecans. Bake at 375° F (190°C) 15 minutes or until no impression remains when pressed with finer tips.

Immediately turn out on tea towel sprinkled with confectioner's sugar. Remove paper and roll up in a roll up starting at the long side jellyroll fashion. Meanwhile, beat softened cream cheese, butter, icing sugar and vanilla to a spreadable consistency. When roll is partially cool unroll and spread on filling. Roll up and chill a few hours until serving time.