Ingredients:
3 eggs
1 cup sugar
3/4 cup all purpose flour
3/4 cup cooked or canned pumpkin
1+1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon lemon juice
1 cup finely chopped pecans Confectioners' sugar

Filling:
6 ounces cream cheese, softened
1/4 cup butter or margarine, softened
1 cup confectioners' sugar
1/2 teaspoon rum flavoring

Line a greased 15 inch x 10 inch x 1 inch baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt, and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans.

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly roll style, starting with a short side. Cool completely on a wire rack.

In a mixing bowl, combine the filling ingredients; beat until smooth. Unroll cake; spread filling over cake to within 1/4 inch of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Yield: 12 servings.

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More The Anchorage Bed & Breakfast Recipes: Pumpkin Waffles | Sausage and Pepper Quiche

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