Cake Roll:

1. Preheat oven to 375 degrees.  Line 15 1/2 ” x10 1/2″ x 1″ baking pan with parchment paper.  Spray both sides of paper with cooking spray. Sprinkle chopped pecans over pan.
2. Sprinkle tea towel with confectioner’s sugar, set aside.
3. Beat eggs in large mixing bowl on high speed until eggs are very thick and lemon colored about 5 minutes.
4. Gradually beat in sugar and lemon juice. Beat well.
5. Sift together flour, baking powder, salt and pumpkin pie spice.
6. On low speed, mix pumpkin and flour mixture gradually together. Beat just until batter is smooth.
7. Pour batter onto pecan lined baking sheet. Spread evenly without disturbing the pecans.  Bake at 375 for 12-15 minutes or until center is done.
8. Remove fro oven.  Immediately loosen edges of cake.  Flip cake on tea towel, remove parchment paper.
9. Roll cake from narrow end jelly roll style.  Let cool.  Unroll cake, remove tea towel.
10. * Fill with filling, spreading to 1/2 ” of cake edges.  Re roll.
11. Keep refrigerated until ready to serve.  Sprinkle with confectioner’s sugar before serving and garnish with fresh whipped cream/caramel acorns.

*Filling:  Mix all ingredients together until smooth with mixer.  Spread filling on cooled cake roll with in 1/2″ of cake edges.  Roll cake, wrap with plastic wrap and keep refrigerated until ready to serve.

Caramel Acorns:

1. Microwave 12- unwrapped caramels for 12 seconds in small microwave safe bowl.
2. Roll warm caramels into acorn shape pieces with lightly cooking sprayed hands.
3. Pipe or spread chocolate frosting on top of acorn caramel.
4. Dip frosted acorn in chocolate jimmies* or toasted diced pecans.

(* found in cake decorating or grocery stores)