Pumpkin Roll

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 0.3 cup butter softened
• 2 teaspoons cinnamon 
• 6 ounce cream cheese softened
• 3 large eggs 
• 0.8 cup flour all-purpose
• 1 cup granulated sugar 
• 1 teaspoon ground ginger 
• 0.5 teaspoon ground nutmeg 
• 1 teaspoon juice of lemon 
• 0.5 cup pecans toasted finely chopped
• 1 halves garnishes: powdered sugar 
• 1.5 cups powdered sugar divided
• 0.7 cup pumpkin unsweetened canned
• 0.5 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• frying pan
• oven
• knife
• wire rack
• hand mixer
• wax paper
• kitchen towels

Directions

1. Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
2. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined.
3. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well.
4. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well.
5. Spread batter evenly into prepared pan.
6. Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.
7. Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
8. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
9. Unroll cake; remove towel.
10. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours.
11. Garnish, if desired.