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Pumpkin Rolls
author unknown
  
INGREDIENTS: 
3 eggs 
1 cup granulated/white sugar 
2/3 cup solid pack pumpkin puree 
1 tsp lemon juice 
3/4 cup all purpose flour 
2 tsp ground cinnamon 
1/2 tsp salt 
1 tsp baking powder 
1 tsp ground ginger 
1 cup chopped pecans (optional) 
1 cup confectioners/powdered sugar 
1/2 tsp vanilla extract 
4 TB butter 
8 ounces cream cheese 
  
DIRECTIONS 
1 PREHEAT OVEN TO 350 (175 CEL) grease and flour a jellyroll pan (large cookie sheet with sides) 
  
2 In a mixing bowl, beat eggs on hight for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder,and ginger. spread batter enenly in pan. Sprinkle pecans evenly on top, and press in lightly (if desired) 
  
3 Bake for 12 to 15 minutes. Or until in springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let it cool for about 20 minutes. 
  
4 To make filling: mix powdered sugar, vanilla, butter or margerine, and cream cheese until smooth. 
  
5 Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowl. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing dust with powdered sugar. 
  
Serve chilled.