Tasty Pumpkin Roll Cake

Ingredients:

¾ C flour 2 tsp pumpkin spice 

1 tsp baking powder 4 eggs (separated) 

1 C granulated sugar, divided 2/3 C canned pumpkin (no pumpkin pie filling) 

1 Tbspn Lemon Juice ½ C ground Pecans

Icing & Filling:

1 Pkg (8 oz) cream cheese - softened 

4 squares (1 oz each) white chocolate, melted 

1/3 C Carmel Ice Cream Topping 

6 C Thawed Frozen Whipped Topping 

Pecan halves

Preparation:

For the cake, preheat oven to 375 degrees; Line base of a 11 x 17 inch jelly roll pan with parchment paper, set aside.

In medium bowl, sift together the flour, pumpkin pie spice and the baking powder, then set aside.

In large bowl, beat egg yolks until frothy with an electric mixer. Add ½ C sugar, continue beating for 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.

In a separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice and continue beating for 2 minutes. Gradually add remaining ½ C sugar. Continue beating until soft peaks form.

Sprinkle ground pecans over egg whites; gently fold in. Fold Yolk mixture into egg white mixture. Spread evenly into previously prepared pan.

Bake for 20-25 minutes. Remove the cake from the oven. Very gently loosen the edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool the cake for 3-5 minutes.

Carefully remove parchment paper.

Starting at the short edge, roll up cake with Kitchen towel. Transfer rolled cake to cooling rack; cool completely.

For the icing: 

In large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without towel). Trim off ends of roll using a serrated knife. Transfer to a serving platter. Using a spatula, ice the pumpkin roll, alternate rows of pecan halves and icing shells. Cover and refrigerate 2-3 hours or until ready to serve.