12 servings. A beautiful, make-ahead fall or holiday dessert.

Cake

3 eggs	1 tsp. lemon juice
1 c. sugar	2/3 c. canned pumpkin
¾ c. flour	2 tsp. pumpkin pie spice*
1 tsp. baking soda	½ c. finely chopped pecans

Cream Cheese Filling

8 oz cream cheese, softened ½ c confectioners' sugar
¼ c (1/2 stick) butter, softened
1 tsp vanilla extract

For the cake, beat the eggs in a mixing bowl until frothy. Add the sugar gradually, beating until light yellow. Fold in the flour, baking soda, lemon juice, pumpkin and pumpkin pie spice. Spoon into a greased and floured 10x15-inch cake pan.

Bake at 350 degrees for 15 minutes. Loosen the sides of the cake from the pan immediately with a spatula and invert onto a towel sprinkled with confectioners' sugar and pecans. Roll up in the towel from the long side. Cool on a wire rack for 20 minutes.

For the filling, beat the cream cheese, butter and confectioners' sugar in a mixing bowl until smooth. Beat in the vanilla.

To assemble, unroll the cake and spread with the filing. Roll the cake \without the towel to enclose the filling. Freeze, wrapped in foil, until serving time.

Cut the frozen cake into slices. Place on serving plates and let stand until room temperature to serve.

(*You may substitute 1 teaspoon cinnamon, ½ teaspoon ground cloves and ¼ teaspoon nutmeg for the pumpkin pie spice).