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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