Pumpkin Roll

Desserts | October 7, 2017 | By

Fall Pumpkin Spice RollWe are only a couple days into fall but we cannot waste any time with the amazing recipes that come out this time of year!  And of course, on the top of my list is this delicious pumpkin roll!  If you love cake and you love pumpkin pie, you are going to love love love this!  And its a lot easier than it looks.

Couple things for you to note as you make this larger than life pumpkin “Swiss Cake Roll”:

  1.  Let the cake full cool, inside and out before applying the cream, it will melt and ooze out otherwise.
  2.  If you do not have a tea towel, choose the towel that is your very thinnest.
Pumpkin Roll
Serves 8
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Prep Time
50 min
Cook Time
15 min
Total Time
1 hr 5 min
Prep Time
50 min
Cook Time
15 min
Total Time
1 hr 5 min
502 calories
55 g
126 g
30 g
6 g
13 g
144 g
248 g
42 g
0 g
15 g
Nutrition Facts
Serving Size
144g
Servings
8
Amount Per Serving
Calories 502
Calories from Fat 264
% Daily Value *
Total Fat 30g
47%
Saturated Fat 13g
66%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 126mg
42%
Sodium 248mg
10%
Total Carbohydrates 55g
18%
Dietary Fiber 3g
10%
Sugars 42g
Protein 6g
Vitamin A
79%
Vitamin C
2%
Calcium
9%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 large eggs
  2. 1 cup granulated sugar
  3. 2/3 cup canned pumpkin
  4. 1 teaspoon lemon juice
  5. 3/4 cup all-purpose flour
  6. 1 teaspoon ground ginger
  7. 1/2 teaspoon salt
  8. 1 teaspoon baking powder
  9. 2 teaspoons ground cinnamon
  10. 1/2 teaspoon cloves
  11. 1/2 teaspoon nutmeg
Filling
  1. 1 cup confectioners' sugar, plus more for sprinkling
  2. Two 3-ounce packages cream cheese, room temperature
  3. 1 stick butter (1/2 cup), room temperature
  4. 1/2 teaspoon vanilla extract
  5. 3 teaspoons heavy whipping cream
  6. 1 cup pecans, chopped
Instructions
  1. Preheat the oven to 350 degrees F. Grease and flour a 17x12 inch jellyroll pan. If you do not have one, use a deep cookie sheet.
  2. With an electric mixer, beat the eggs, sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder nutmeg, clove and cinnamon. Add the sifted ingredients to the egg mixture and blend until fully combined.
  3. 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.
  4. With an electric mixer, combine the confectioners' sugar, cream cheese, butter and vanilla and beat until smooth. Once completed, mix in the whipping cream, one teaspoon at a time, at medium-high speed and keeping mixing until very fluffy, about 5-7 minutes.
  5. Carefully unroll the cooled cake and spread the mixture on top of the cake. Sprinkle on the pecans and gently re-roll the cake up and refrigerate it until you're ready to slice and serve. Dust with confectioners' sugar just before serving.
Adapted from In The Kitchen with Tricia
beta
calories
502
fat
30g
protein
6g
carbs
55g
more
Adapted from In The Kitchen with Tricia
Blue Eyed Baker http://theblueeyedbaker.com/
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