Pecan Pumpkin Roll

in Diana's Recipe Book

Average Rating:  (total ratings: 3)

Servings: 12

Ingredients: 3 large eggs 1 cup granulated sugar 3/4 cup all-purpose flour 3/4 cup cooked or canned pumpkin 1 1/2 teaspoons ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 1 teaspoon lemon juice 1 cup finely chopped pecans Confectioners' sugar For the Filling: 2 packages (3 ounces each) cream cheese, softened 1/4 cup unsalted butter or margarine, softened 1 cup confectioners' sugar 1/2 teaspoon vanilla extract

Instructions: For Cake Roll: Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper and grease the paper; set aside. In a mixing bowl, beat eggs for 5 minutes. Add the sugar, flour, pumpkin, cinnamon, baking powder, ginger, salt and nutmeg; mix well. Add lemon juice. Spread batter evenly in prepared pan; sprinkle with pecans. Bake at 375 degrees F for 15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel, dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel, jelly-roll style, starting with a short side. Cool completely on a wire rack. For Filling: In a mixing bowl, combine the filling ingredients; beat until smooth. To Assemble Cake Roll: Unroll cake; spread filling over cake to within 1/2 in. of edges. Roll up again; place seam side down on a serving platter. Cover and refrigerate for at least 1 hour before serving. Makes 12 servings.

Source: DianasDesserts

Date: September 28, 2002

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