Pumpkin Spice Roll

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“This spicy, creamy cake roll always made a command performance at our Thanksgiving dessert table. ”

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Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped pecans
  • 1 1/2 cups confectioners' sugar, divided
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter or margarine, softened

Preparation

Step 1

Preheat oven to 375°F. Grease a jelly-roll pan. Beat eggs, sugar, pumpkin and lemon juice in a bowl. Combine flour, baking powder, cinnamon, salt and nutmeg. Add to egg mixture. Spread in pan.


Sprinkle pecans over batter; bake 15 minutes. Dust a kitchen towel with 1/4 cup confectioners’ sugar. Invert cake onto towel. Dust with 1/4 cup confectioners’ sugar. Roll up cake as for jelly roll


Allow cake to cool. Meanwhile, beat remaining confectioners’ sugar, vanilla, cream cheese and butter in a small bowl until blended.


Unroll cake and remove towel. Spread cream cheese mixture evenly over cake. Re-roll cake to enclose filling. Place cake on a serving plate. Chill or freeze until filling is firm.
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Freezer Friendly:

This cake will freeze for up to 1 week. Defrost it in the refrigerator for 24 hours before serving.

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