Pumpkin Roll

Jason's mom gave me this recipe, after I devoured seriously half a pumpkin roll all by myself. She got it out of the magazine American Profile. If you're into baking ahead of time, this is a perfect recipe--it needs to be frozen before it is served so that you can slice it without smashing the cake. Plus, you can always use the extra pumpkin for making Pumpkin Spice Lattes...

Pumpkin Roll
1 cup sugar
3 beaten eggs
2/3 cup canned pumpkin
3/4 cup flour
1 t salt
1 t cinnamon
1 t baking soda
3/4 cups chopped pecans
1 8-ounce package of cream cheese, softened
1 t vanilla
2 T margarine
1 cup sifted powdered sugar, plus extra for sprinkling on the towel

* Preheat oven to 375 degrees. Mix sugar, eggs, and pumpkin in a bowl. Sift flour, salt, cinnamon, and baking soda in another bowl. Combine flour and pumpkin mixtures.

* Grease a rimmed baking sheet with oil and line with greased wax paper. Extend paper over sides of baking sheet (I used a medium sized pan and it was perfect.). Pour batter onto sheet and spread evening in pan on waxed paper. Sprinkle with pecans and bake for 15 minutes.

* For filling, beat softened cream cheese, vanilla, margarine, and 1 cup powdered sugar until smooth and creamy.

* Sprinkle additional powdered sugar on a clean dish towel; flip cooked pumpkin cake face down on towel and remove waxed paper. Roll loosely and let set until cooled.

* When cool, unroll cake and spread with filling. Roll again (without the towel). Wrap in aluminum foil and freeze. Unwrap and slice while frozen.