PUMPKIN ROLL

Ingredients

3 eggs
2/3 cup canned pumpkin
1 cup sugar
1 teaspoon lemon juice
3/4 cup self-rising flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

Filling:
1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1/2 cup chopped pecans (optional)

Preparation

In a mixing bowl, combine eggs, pumpkin, sugar and lemon juice, blending well. Add flour, pumpkin pie spice and soda, mixing well. Pour batter into a greased 12-x17-inch jellyroll pan or cookie sheet with sides, spreading to cover entire pan. Bake at 375 degrees for 15 minutes. Remove from oven and run spatula around sides of hot cake to loosen. Dampen a clean dishtowel, and flip cake out onto the dishtowel. Carefully roll up tightly; let cool 1 hour. While cake cools, blend together the cream cheese and powdered sugar in a bowl; stir in pecans, if desired. Carefully unroll cake and spread filling evenly over surface. Roll cake up again (without the dishtowel). Wrap in plastic wrap. Chill well before serving. Freezes well.