Pumpkin Roll with Ginger and Pecans

Name: Pumpkin Roll with Ginger and Pecans
Prep time: 35 min
Cook time: 20 min
Total time: 1515 min
Ingredients: 3 eggs; 1 cup white sugar; 0.66666668653488 cup solid pack pumpkin puree; 1 teaspoon lemon juice; 0.75 cup all-purpose flour; 1 teaspoon baking powder; 0.5 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 cup chopped pecans; confectioners' sugar for dusting; 1 (8 ounce) package cream cheese; 4 tablespoons butter; 1 cup confectioners' sugar; 0.5 teaspoon vanilla extract; confectioners' sugar for dusting

4.7

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This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix.

Recipe by Tammy Elliott

Updated on July 14, 2022

10

Prep Time:

35 mins

Cook Time:

20 mins

Additional Time:

1 day 20 mins

Total Time:

1 day 1 hr 15 mins

Servings:

15

Yield:

1 pumpkin roll

Jump to Nutrition Facts

Ingredients

3 eggs
1 cup white sugar
⅔ cup solid pack pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
½ teaspoon vanilla extract
confectioners' sugar for dusting

Directions

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

Nutrition Facts (per serving)

279	Calories
15g	Fat
35g	Carbs
4g	Protein

Nutrition Facts
Servings Per Recipe 15
Calories 279
% Daily Value *
Total Fat 15g	19%
Saturated Fat 6g	30%
Cholesterol 62mg	21%
Sodium 217mg	9%
Total Carbohydrate 35g	13%
Dietary Fiber 1g	5%
Total Sugars 28g
Protein 4g
Vitamin C 1mg	4%
Calcium 49mg	4%
Iron 1mg	6%
Potassium 95mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.