I have already shared a few fall crafts that I have made and a couple of trail mixes, but this is the first fall dessert. What better way to start off this fall season than with a Pumpkin Roll? It has that great pumpkin flavor along with pecans and CREAM CHEESE ICING! Hello, could it get any better than that?!
Ingredients for Cake:
- 3 eggs
- 1 cup of sugar
- 2/3 cup pumpkin (NOT pie filling)
- 1 tsp lemon juice
- 3/4 cup flour
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1 tsp ginger
- 1/2 tsp salt
- 1/2 cup chopped pecans (or any nut of your choice)
Ingredients for Cream Cheese frosting:
- 1 cup powdered sugar
- 8 oz cream cheese (softened)
- 4 tsp butter (softened)
- 1/2 tsp vanilla.
Step 1: In a large bowl or stand mixer beat 3 eggs on high speed for 3 minutes.
Step 2: Gradually add 1 cup of sugar.
Step 3: Stir in 2/3 cup pumpkin and 1 tsp lemon juice.
Step 4: In a seperate bowl mix 3/4 cup flour, 2 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp baking powder, 1 tsp ginger and 1/2 tsp salt.
Step 5: Fold the dry ingredients into the pumpkin mixture and spread onto a greased and floured cook sheet that has sides. I also put down a piece of parchment paper. Top with 1/2 pecans.
Bake at 375 degrees for 15 minutes.
Step 6: After baking and the cake has cooled for about 15 minutes, Turn out the cake upside onto a cloth that has been dusted with powdered sugar and roll up. Let set for about 20 minutes.
While the roll is cooling off you can make your cream cheese incing.
Step 1: Beat together 1 cup powdered sugar, 8 oz cream cheese (soften), 4 tsp butter (soften) and 1/2 tsp vanilla. Mix until smooth.
Step 2: Unroll the cake and pour the icing on top. Roll back up.
*I didn’t take any pictures of making the icing or pouring in on the cake. I was probably distracted by my toddler.
You can dust the top of the Pumpkin Roll with more powdered sugar and serve!
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