Pumpkin Roll

54 Ratings
Recipe courtesy ofTrisha Yearwood

Total: 1 hr 20 min Prep: 15 min Cook: 15 min

Yield: 16 servings

Level: Intermediate

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Ingredients

  • Two 3-ounce packages cream cheese, room temperature
  • 1 stick butter (1/2 cup), room temperature
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 cup pecans, finely chopped
  • 1 cup confectioners' sugar, plus more for sprinkling

Directions

  • Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan. With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes. Invert the cake onto a wire rack. Sprinkle some of the confectioner' sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes. With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.

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54 Ratings

Marian8
I've been baking for over 50 years. When I make any roll cake I roll it as soon as it comes out of the oven(with the towel) .Before you roll cut the crispy sides about 1/8"  from all sides. the crispy sides will cause your cake to crack. Then roll. Let it cool completely then unroll and fill. Watery filling means you are adding way too much liquid. Go slowly when adding any sort of liquid to the filling. you can always add in but you can't take it out. Add a bit more confectioners sugar to thicken so as not to waste your filling. Hope this helps.<br /> See All Reviews Post Review

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