Try out our Pumpkin Roll recipe today! This dessert features moist pumpkin cake with a velvety cream cheese filling.
Prep Time 15 Min | Cook Time 15 Min | Serves 8
Ingredients
- 6 oz cream cheese, room temperature
- 1/2 cup butter, room temperature
- 1/2 tsp vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup all-purpose flour
- 1 tsp ground ginger
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1 cup pecans, finely chopped
- 1 cup powdered sugar
Directions
- Preheat your oven to 350°F. Grease and flour a large baking pan.
- Using an electric mixer, combine the eggs, granulated sugar, pumpkin, and lemon juice until the mixture becomes smooth. Sift together the flour, salt, baking powder, ginger, and cinnamon, ensuring no clumps are present.
- Add the sifted ingredients to the egg mixture and blend until thoroughly combined. Spread the batter onto the greased pan and sprinkle the chopped pecans onto the dough. Bake for about 15 minutes; you can insert a toothpick into the center to test the bake level.
- Let the cake cool for about 5 minutes, then invert it onto a wire rack. Sprinkle some of the powdered sugar onto a large tea towel and transfer the cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator for 45 minutes.
- Combine the rest of the powdered sugar, cream cheese, butter, and vanilla in the electric mixer and beat until it becomes smooth. Unroll the cooled cake and spread the mixture on top of it; then gently re-roll it and store it in the refrigerator until you are ready to slice and serve.
- Enjoy!