Roll Pumpkin

Ingredients
Two 3-ounce packages of fresh cheese, room temperature
1 stick butter (1/2 cup), room temperature
1/2 teaspoon vanilla extract
3 large eggs
1 cup of granulated sugar
2/3 cup of canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground cinnamon
1 cup of pecans, finely chopped
1 cup of confectioner sugar, plus more to spray

Directions
Preheat the oven to 350 degrees. Fats and flour a 17 1/2 to 12 1/2-inch jellyroll pan. Using an electric blender, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Mix the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients of the egg mixture and mix them until they are completely combined. Put the dough into the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester is inserted in the middle is clean, 14 minutes. Allow the cake to cool in the pan for 5 minutes. Place the cake on a wire rack. Sprinkle some of the confectioner’s sugars on a large kitchenware and place the warm cake carefully on the towel and fold the sides of the towel over the cake. Bring the cake into the towel and cool in the fridge thoroughly for about 45 minutes. Using an electric blender, combine the confectioner sugar, fresh cheese, butter and vanilla and beat until smooth. Carefully roll the chilled cake and spread the mixture onto the cake. Shake the cake gently and cool it until you are ready to cut and serve. Dust with confectioners sugar just before serving.