Pumpkin Cake Roll with Pecans

Name: Pumpkin Cake Roll with Pecans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 serving
Ingredients: cake; 3 eggs; 3/4 cup all-purpose flour; 2 teaspoons cinnamon; 1 teaspoon baking powder; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 teaspoon ground nutmeg; 3/4 cup granulated sugar; 2/3 cup pumpkin puree; 1 teaspoon lemon juice; powdered sugar; 1 cup Finely chopped pecans; filling; 1 8- ounce cream cheese; 1/3 cup butter; 2 teaspoons vanilla; 1 1/2 cups powdered sugar

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4.9

75 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8
Calories
370 kcal
Course
Dessert

Pumpkin Cake Roll with Pecans

Heather Warren

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This easy pumpkin cake roll will be the star of your fall gathering. Light cake base with a cream cheese filling and topped with confectioners sugar.

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Ingredients

Servings

cake
3 eggs room temperature
3/4 cup all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
powdered sugar
1 cup Finely chopped pecans or walnuts
filling
1 8- ounce cream cheese softened
1/3 cup butter softened
2 teaspoons vanilla
1 1/2 cups powdered sugar

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Instructions

Preheat oven to 375 degrees.
Grease a 15 x 10 x 1 inch baking pan. Line bottom of pan with parchment paper; grease paper. Set aside. Lay clean dish cloth on a flat surface and sprinkle generously with powdered sugar.
In a small bowl whisk together flour, cinnamon, baking powder, ginger, salt and nutmeg.
In a large bowl beat eggs on high speed until thick and light yellow (5 minutes). Gradually add granulated sugar and continue to beat until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low just until combined. Spread batter in prepared pan and sprinkle with chopped nuts. Bake for 12-15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake onto prepared kitchen towel (a second set of hands are helpful at this point). Remove waxed paper. Roll towel and cake into a spiral starting from the short side. Cool on a wire rack.
For cream cheese filling in a medium bowl beat cream cheese, butter and vanilla until smooth and well combined. On low speed gradually beat in the powdered sugar.
Unroll cake and spread filling within 1 inch of the edges of the cake. Roll up and place on a serving plate. Cover and chill. Before serving sprinkle with additional powdered sugar.