MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: PUMPKIN ROLL
 Categories: Desserts
      Yield: 6 servings
 
      3    Eggs
      1 c  Sugar
    2/3 c  Mashed, cooked pumpkin
      1 ts Lemon juice
    3/4 c  All-purpose flour
      1 ts Baking powder
    1/4 ts Salt
      1 ts Ground cinnamon
      1 ts Pumpkin pie spice
    1/4 ts Ground nutmeg
      1 c  Chopped pecans [I used
           -walnuts]
      1    To 2 Tbsp powdered sugar
      8 oz Pkg cream cheese, softened
    1/3 c  Butter or margarine,
           -softened
      1 c  Sifted powdered sugar
      1 ts Vanilla extract
 
  FROM:      Kim Smith (The Unicorn & Dragon-Nashville, TN <<Mail Only>>
  (1:116/35))
  
  Garnishes:  Sweetened whipped cream, chopped pecans
  
  Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside.
  
  Beat eggs in a large bowl at high speed with an electric mixer until
  thick; gradually add sugar, and beat 5 additional minutes.  Stir in
  pumpkin and lemon juice.
  
  Combine flour and next 5 ingredients; gradually stir into pumpkin
  mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup
  pecans, gently pressing into batter.  Bake at 375 degrees for 12 to
  15 minutes.
  
  Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a
  cloth towel. When cake is done, immediately loosen from sides of pan,
  and turn cake out onto sugared towel.  Starting at the narrow end,
  roll up cake and towel together; let cake cool on a wire rack, seam
  side down.
  
  Beat cream cheese and butter in a large bowl at high speed with an
  electric mixer; gradually add 1 cup powdered sugar and vanilla,
  beating until blended.
  
  Unroll cake; spread with cream cheese mixture, and carefully reroll.
  Place cake on plate, seam side down.  Garnish with whipped cream or
  pecans if desired.  Yield:  10 servings
  
  Contributed by Marie Harris of Sevierville, TN Source: Southern
  Living, December 1991
 
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