This pumpkin cake roll is filled with cream cheese filling and sprinkled with chopped pecans. Always a favorite with holiday guests. Make this pumpkin roll ahead and freeze - pumpkin roll recipe with cream cheese filling. Print recipe below.
Prep Time: 0 minutes |Â Cook Time: 45 minutes | Total Time:Â 45 minutes
Makes 10 to 15 servings
INGREDIENTS
- 3 eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon lemon juice
- 3/4 cup flour
- 1 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup finely chopped pecans
- confectioners' sugar
Filling:
- 1 1/2 cups confectioners' sugar
- 8 ounces cream cheese, softened
- 4 tablespoons butter
- 3/4 teaspoon vanilla
- milk or cream as needed
PREPARATION
In a mixing bowl beat eggs on high speed of electric mixer; gradually beat in sugar, beating until light and lemon colored. Stir in the pumpkin and lemon juice.
In a separate bowl, sift together the flour, baking powder, spices, and salt. Fold flour mixture into the pumpkin batter. Spread in a generously greased and floured 10x15-inch jelly roll pan. Top with the chopped pecans. Bake in a preheated
375° oven for 15 minutes, or until cake bounces back when touched lightly with finger. Turn cake out onto a clean dish towel which has been generously sprinkled with powdered sugar. Starting at narrow end, roll towel and cake up together; cool. Unroll.
Combine the 1 1/2 cups confectioners' sugar, cream cheese, butter, and vanilla; beat until smooth, adding milk or cream if mixture is too stiff. Spread over the cooled cake and roll up. Chill. Makes 10 to 15 servings, depending on thickness of slices. This pumpkin cake roll freezes well.
[zrdn-recipe id="28"]
