1 1/2 cups powdered sugar, divided plus more for dusting
6 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
Coat bottom and sides of 15 x 10 inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until combined. Combine flour, cinnamon, baking soda, baking powder, ginger, salt, and nutmeg. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice; gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375 degrees for 15 minutes or until a wooden pick inserted in center comes out clean.
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.
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.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving 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. Garnish, if desired.
Create a new picnic and party tradition with this delicious Guacamole Potato Salad made with red potatoes and Fresh Avocados. With only six ingredients it is surprisingly simple to make and tastes good.