Name: Pumpkin Roll with Ginger and Pecans
Prep time: 35 min
Cook time: 35 min
Yield: 15
Ingredients: Eggs - 3; White sugar - 1 cup; Solid pack pumpkin puree - ⅔ cup; Lemon juice - 1 teaspoon; All-purpose flour - ¾ cup; Baking powder - 1 teaspoon; Salt - ½ teaspoon; Ground cinnamon - 2 teaspoons; Ground ginger - 1 teaspoon; Chopped pecans - 1 cup; Confectioners' sugar for dusting - 1 cup; Cream cheese - 1 (8 ounce) package; Butter - 4 tablespoons; Confectioners' sugar - 1 cup; Vanilla extract - ½ teaspoon; Confectioners' sugar for dusting - ½ teaspoon

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Roll with Ginger and Pecans

1. Eggs - 3

2. White sugar - 1 cup

3. Solid pack pumpkin puree - ⅔ cup

4. Lemon juice - 1 teaspoon

5. All-purpose flour - ¾ cup

6. Baking powder - 1 teaspoon

7. Salt - ½ teaspoon

8. Ground cinnamon - 2 teaspoons

9. Ground ginger - 1 teaspoon

10. Chopped pecans - 1 cup

11. Confectioners' sugar for dusting - 1 cup

12. Cream cheese - 1 (8 ounce) package

13. Butter - 4 tablespoons

14. Confectioners' sugar - 1 cup

15. Vanilla extract - ½ teaspoon

16. Confectioners' sugar for dusting - ½ teaspoon

How to cook deliciously - Pumpkin Roll with Ginger and Pecans

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.

2. Stage

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.

3. Stage

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.

4. Stage

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.