Pumpkin Spice Roll 2

Pumpkin Spice Roll

Eating cake can become even more fun when the cake’s shaped like a cylindrical log! Packed with fall spices and pumpkin flavor, this dessert becomes a culinary delight when paired with the cream cheese filling and a tantalizing pecan crunch.

AuthorCarley KnutsenDifficultyIntermediate

Pumpkin Roll
 3 Eggs
 1 cup Sugar
  cup Pumpkin
 1 tsp Lemon Juice
 ¾ cup Flour
 1 tsp Ginger
 ½ tsp Salt
 1 tsp Baking Powder
 2 tsp Cinnamon
 1 cup Pecans (finely chopped)
Filling
 6 oz Cream Cheese
 1 cup Confectionery Sugar
 1 stick Butter
 ½ tsp Vanilla

Pumpkin Roll
1

Beat the eggs, sugar, pumpkin, and lemon juice with an electric mixer. Sift together flour, ginger, salt, baking powder, and cinnamon. Add the dry ingredients to the egg mixture and blend until fully combined. Pour the pumpkin batter into a greased 17 x 12 inch pan. Sprinkle with pecans and bake at 350 degrees for 14 minutes. Let cool for 5 minutes, then invert the cake onto a wire rack. Sprinkle a towel with some confectionery sugar and carefully transfer the warm cake to the towel. Fold the sides of the towel over the cake and roll lengthwise into a log. Refrigerate for 45 minutes, until thoroughly cool.

Filling
2

Combine ingredients and beat with an electric mixer until smooth. Gently unroll the cake and spread cream cheese frosting inside of cake. Re-roll the cake and refrigerate until ready to serve. Dust with confectionery sugar just before serving.

Ingredients

Pumpkin Roll
 3 Eggs
 1 cup Sugar
  cup Pumpkin
 1 tsp Lemon Juice
 ¾ cup Flour
 1 tsp Ginger
 ½ tsp Salt
 1 tsp Baking Powder
 2 tsp Cinnamon
 1 cup Pecans (finely chopped)
Filling
 6 oz Cream Cheese
 1 cup Confectionery Sugar
 1 stick Butter
 ½ tsp Vanilla

Directions

Pumpkin Roll
1

Beat the eggs, sugar, pumpkin, and lemon juice with an electric mixer. Sift together flour, ginger, salt, baking powder, and cinnamon. Add the dry ingredients to the egg mixture and blend until fully combined. Pour the pumpkin batter into a greased 17 x 12 inch pan. Sprinkle with pecans and bake at 350 degrees for 14 minutes. Let cool for 5 minutes, then invert the cake onto a wire rack. Sprinkle a towel with some confectionery sugar and carefully transfer the warm cake to the towel. Fold the sides of the towel over the cake and roll lengthwise into a log. Refrigerate for 45 minutes, until thoroughly cool.

Filling
2

Combine ingredients and beat with an electric mixer until smooth. Gently unroll the cake and spread cream cheese frosting inside of cake. Re-roll the cake and refrigerate until ready to serve. Dust with confectionery sugar just before serving.

Pumpkin Spice Roll

Thanks to Trisha Yearwood for the recipe!

Did you try this recipe?

Share a photo with the community so we can all enjoy your hard work!  I’d love to see how it came out. 😊

Responses

Your email address will not be published.