1heat oven to 350F..lightly coat 15 x 10 x 1 inch pan with cooking spray line the bottom with parchment paper leaving an overhang on both longest ends..coat the paper with cooking spray.
2In large bowl whisk together eggs, white sugar pumpkin,flour, baking soda, nutmeg and cinnamon. spread into prepared pan..sprinkle with 1 and 1/2 cups pecans and bake 10 to 15 minutes til caked is puffed and wooden pick placed in center comes out clean..remove cake from oven and let stand for 5 minutes and sprinkle remainder nuts over top... place a clean kitchen towel over top then cover with another baking sheet on top and invert cake,,remove the pan and parchment paper..stsrting at the long end roll up cake with the towel gently place it seam side on wire rack and let cool completely about 30 minutes.
3while cake is cooling place cream cheese on bowl and with electric mixer beat the cheese, butter til combined beat in confection sugar and vanilla and beaat until fluffy about 3 minutes..carefully unroll the cake leaving it on the towel..spread the cream cheese on cake and roll again there may be a little cracking but that is no big deal..transfer cake to platter and cut with a serrated knife.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...