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Pumpkin Roll with Ginger and Pecans
Pumpkin Roll with Ginger and Pecans
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
1515 minutes
Impress your guests with this easy and delicious pumpkin roll dessert, perfect for any occasion! Just use plain canned pumpkin for best results.
Ingredients:
  • 3 eggs
  • 0.66666668653488 cup solid pack pumpkin puree
  • 1 teaspoon lemon juice
  • 0.75 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • confectioners' sugar for dusting
  • 1 (8 ounce) package cream cheese
  • 4 tablespoons butter
  • 1 cup confectioners' sugar
  • 0.5 teaspoon vanilla extract
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) while you generously grease and flour a 10x15 inch jellyroll pan.
  • In a large bowl, use an electric mixer to beat eggs and sugar until light and fluffy. Mix in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon, and ginger; fold into the pumpkin mixture. Spread batter evenly in the pan and top with pecans.
  • Bake for 12 to 15 minutes until the center springs back when touched. Gently loosen edges with a knife. Invert onto two dishtowels dusted with confectioners' sugar. Roll up the cake with the towels and cool for about 20 minutes.
  • Combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla in a bowl. Beat until smooth. Spread the filling on the cooled pumpkin cake and roll it up. Place the pumpkin roll on a long sheet of waxed paper and dust with confectioners' sugar. Wrap the cake in waxed paper, twisting the ends like a candy wrapper. Refrigerate overnight. Serve chilled and dust with extra confectioners' sugar before slicing.

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