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pumpkin roll

review
journeyrock92 avatar
Private Recipe by
Chrystal Cackler
@journeyrock92
Huntsville, AL

From my mother-in-law's recipe collection.

►
yield 8 serving(s)
prep time 25 Min
cook time 15 Min
method Bake

Ingredients For pumpkin roll

  • vegetable cooking spray
  • 3 lg
    eggs
  • 1 c
    sugar
  • 3/4 c
    all purpose flour
  • 2 tsp
    cinnamon
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 1 tsp
    ground ginger
  • 1/2 tsp
    salt
  • 1/2 tsp
    ground nutmeg
  • 2/3 c
    canned unsweetened pumpkin
  • 1/2 c
    finely chopped pecans, toasted
  • 1 tsp
    lemon juice
  • 1 1/2 c
    powdered sugar, divided
  • 2 pkg
    3 ounces each cream cheese, softened
  • 1/4 c
    butter, softened
  • 1 tsp
    vanilla
  • 1 tsp
    lemon juice
  • garnishes: powdered sugar, chocolate coated pecan halves

How To Make pumpkin roll

  • 1
    Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside. Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan. Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.
  • 2
    Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely. Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
  • 3
    Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.
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