PUMPKIN ROLL PINWHEELS

CAKE ROLL

• 3 eggs (beaten)      
• 1 cup sugar
• 2/3 cup cooked pumpkin
• 1 tablespoon lemon juice
• 3/4 cup self-rising flour
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 2 teaspoons cinnamon
• Pecans (1/2 cup or more, chopped)  *

Mix all ingredients except pecans.  Spread on greased and floured cooked sheet (large).

Sprinkle pecans on top.  Bake at 370° for 15 minutes

IMMEDIATELY:  Place a baking towel or pastry parchment sprinkled with powder sugar over pan and invert.  Lift pan off and roll up while hot.   Let cool while making filling.

CREAM CHEESE FILLING

• 1 cup powdered sugar
• 6 oz. cream cheese (softened)
• 4 tablespoons butter
• 1/2 teaspoon vanilla

Beat until smooth.  Spread on unrolled cake.  Add more pecans if you like.   Re-roll, cover with waxed paper, pastry parchment or plastic wrap and refrigerate until ready to serve.

*  NOTE:  You can use walnuts; raisins, craisins or a mixture of them.