Pumpkin Roll Cake

Ingredients
3/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
4 eggs , separated
1 cup granulated sugar , divided
2/3 cup canned pumpkin (not pumpkin pie filling)
1 tablespoon lemon juice
1/2 cup ground pecans

Filling & Icing
1 package (8 ounces) cream cheese , softened
4 squares (1 ounce each) white chocolate , melted
1/3 cup caramel ice cream topping
6 cups thawed, frozen whipped topping
pecan halves
step 1
For the cake, preheat oven to 375ºF. Line base of 11 x 17 in. jelly roll pan with parchment paper; set aside.
step 2
In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
step 3
In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup 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 prepared pan.
step 4
Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
step 5
For 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 kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.
step 6
Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
step 7
Cover and refrigerate 2-3 hours or until ready to serve.