Recipe - Pumpkin Pecan Roll

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Title:		Pumpkin Pecan Roll
Author:		Kelly Gates (Marvin's Daughter-in-law)
Ingredients:		3 Eggs 1 c Sugar 2/3 c canned Pumpkin 3/4 c Baking Mix 2 tsp Cinnamon 1/2 tsp Nutmeg 1/2 tsp ground Ginger 3/4 c chopped Pecans
Method:		Beat eggs and sugar in large bowl of mixer on medium speed for 2 minutes. Mix in pumpkin. Combine baking mix, cinnamon, nutmeg and ginger. Stir into pumpkin mixture. Line 15 x 10" jelly roll pan with waxed paper. Grease the paper. Pour batter into prepared pan. Sprinkle with pecans. Bake at 375 degrees for 15 minutes or until center tests done. Invert pan onto a kitchen towel generously dusted with powdered sugar. Cool just 3 minutes. Roll up the cake and towel from one end to make a roll, 10 inches long. Cool on a cooling rack for 2 to 3 hours.
Ingredients:		FILLING: 1 1/4 c Powdered Sugar 6 T softened Butter 8 oz softened Cream Cheese 1/2-1 tsp Brandy Extract
Method:		Beat all together until fluffy. Carefully unroll cooled cake. Remove towel. Spread with filling (below). Re-roll cake. Refrigerate from 2 hour to overnight.
To Serve:		Slice chilled roll into 3/4 inch slices.