---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts
       Yield: 12 servings
            Baker’s Joy No Stick Spray
     3/4 c  All-purpose flour
   1 1/2 t  Pumpkin pie spice
     1/2 t  Cinnamon
       1 t  Baking powder
     1/2 t  Salt
       3    Eggs
       1 c  Granulated sugar
     2/3 c  Canned pumpkin
       1 t  Lemon juice
 ---------------------------APRICOT-CREME FILLING---------------------------
       2 pk Cream cheese, softened
            -(3 oz)
     1/2 c  Margarine or butter,
       4 c  Sifted confectioners sugar
   1 1/2 t  Vanilla extract
       1 c  Canned apricot filling
   Preheat oven to 375'F. Spray a 15x10x1 jelly roll pan with BAKER'S JOY.
   Sift together first 5 ingredients; set aside.
   In large mixer bowl, beat eggs at high speed 5 minutes, until thick. Reduce
   to medium speed. Add sugar, pumpkin and lemon juice. Mix 2 minutes.
   By hand, carefully fold sifted dry ingredients into pumpkin mixture. Spread
   batter evenly into prepared pan.
   Bake at 375'F. for 15 minutes. Immediately turn out onto towel dusted with
   sifted confectioners sugar. Roll up tightly in towel. Cool completely on
   wire rack.
   While cake is cooling, prepare filling.
   In small mixer bowl cream together softened cream cheese and margarine or
   butter until fluffy. Reduce speed to low.
   Gradually add confectioners sugar one cup at a time, mixing well after each
   addition. Increase to medium-high speed; mix 2 minutes until fluffy.
   *** TO ASSEMBLE ***
   Unroll cake and spread evenly with 1-1/2 cup cream cheese mixture. Spread
   top with 1 cup apricot pastry filling. Using end of towel, re-roll cake
   evenly and tightly. Carefully place seam-side down on an oval or
   rectangular platter. Decorate top as desired with remaining cream cheese
   mixture. Sprinkle with chopped pecans.