Trisha Yearwood's pumpkin roll recipe is easy to make. With only 15 minutes of preparation time and 15 minutes of cooking time, it is a simple way to create a tasty treat.
Use an electric mixer to beat 3 large eggs, 1 cup of granulated sugar, 2/3 cup of canned pumpkin and 1 teaspoon of lemon juice. Blend the mixture until it is smooth. Sift together 3/4 cup of all-purpose flour, 1 teaspoon of ground ginger, 1/2 teaspoon of salt, 1 teaspoon of baking powder and 2 teaspoons of cinnamon. Add the sifted dry ingredients to the egg mixture, and blend until thoroughly mixed.
Spread the batter into a 17 1/2 inch-by-12 1/2 inch jelly roll pan that has been greased and lightly floured. Sprinkle the dough with chopped pecans, and bake it at 350 degrees Fahrenheit for about 14 minutes or until a cake tester stuck in the middle comes out clean. Remove from the oven, and let it cool for about five minutes.
Invert the cake on a wire rack, and sprinkle a tea towel with confectioners sugar. Gently transfer the cake to the towel, roll it up, and refrigerate for about 45 minutes.
Beat 1 cup of confectioners sugar, 2 3-ounce packages of cream cheese, softened, 1 stick of butter, softened and 1 teaspoon of vanilla extract until smooth. Unroll the cake, spread the filling over it, and re-roll. Dust with confectioners sugar before serving.