PUMPKIN ROLL WITH GINGER AND PECANS
This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix.
Provided by Tammy Elliott
Categories Fruits and Vegetables Vegetables Squash
Time P1DT1h15m
Yield 15
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
- Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
- In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 35.1 g, Cholesterol 61.8 mg, Fat 14.6 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 6 g, Sodium 216.6 mg, Sugar 28.1 g
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Leprechaun
leprechaun@gmail.comI'm not a fan of pumpkin desserts, but this roll was surprisingly good.
YASSIN MAHMOUD
mahmoud-yassin76@yahoo.comThis roll is a bit too dense for my taste, but it's still good.
alfazur rahman
alfazur81@hotmail.comI had some trouble getting the roll to roll up without cracking, but it still tasted good.
Elga Lolesio
lolesio.elga@hotmail.co.ukThe glaze is a bit too runny for my taste, but it's still good.
Kristy G
g.k56@gmail.comThis roll is a bit sweet for my taste, but it's still good.
Mark Valdez
mark73@gmail.comI made this roll gluten-free by using gluten-free flour and it turned out great!
matthews Kaden
matthews@yahoo.comI used walnuts instead of pecans and it was still delicious.
Dipendra Pun
dipendra.p@gmail.comI added a little extra ginger to the filling and it was delicious! I love the spicy flavor.
AMJAD TV
tv_a11@gmail.comThis roll is a great way to use up leftover pumpkin puree.
Osarumen Osadolor
o@hotmail.comI'm not a baker, but I was able to make this roll with no problems. It turned out great!
Betty Eghan
betty.e@hotmail.comI made this roll for my family and they loved it! It was the perfect fall dessert.
Don Kris
don-k14@yahoo.comThis roll is a bit time-consuming to make, but it's worth the effort. It's so delicious and impressive-looking.
Anastasia Angoh
angoh93@gmail.comI've made this roll several times now and it's always a hit! It's a great dessert for any occasion.
Brialey Salzer
sb@hotmail.comThis is the best pumpkin roll recipe I've ever tried! The cake is moist and fluffy, the filling is creamy and flavorful, and the glaze is the perfect finishing touch. I highly recommend this recipe.
Susan Dawn
dawn0@gmail.comI made this roll for a potluck and it was a huge success! Everyone loved it and asked for the recipe. It's definitely a keeper.
Md Mr
mmr14@hotmail.comThis recipe was easy to follow and the results were stunning! The roll was beautiful and delicious. I was so impressed with how it turned out.
billy billy
billy_b@hotmail.comI'm not usually a fan of pumpkin desserts, but this roll was amazing! The flavors were perfectly balanced, and the texture was light and fluffy. I will definitely be making this again.
Rhydian Neufeld
neufeld-rhydian@hotmail.comThis pumpkin roll was a hit at my Thanksgiving dinner! It was so moist and flavorful, and the ginger and pecans gave it a unique and delicious twist. I will definitely be making this again next year.