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Pumpkin Roll

Impress your guests with a spiced pumpkin cake roll that's filled with sweet cream cheese. Rolling up the cake is easy with these step-by-step instructions; plus, you can make it ahead and refrigerate it until you're ready to serve.

Southern Living DECEMBER 2004

  • Yield: Makes 8 servings
  • Prep time:25 Minutes
  • Bake:15 Minutes
  • Chill:3 Hours

Ingredients

  • Vegetable cooking spray
  • 3 large eggs
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2/3 cup canned unsweetened pumpkin
  • 1/2 cup finely chopped pecans, toasted
  • 1 teaspoon lemon juice
  • 1 1/2 cups powdered sugar, divided
  • 2 (3-ounce) packages cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • Garnishes: powdered sugar, chocolate-coated pecan halves

Preparation

Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375° for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired.

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Pumpkin Roll recipe

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