The Ultimate Pumpkin Roll

This lucious dessert will be sure to "wow" your guests, not only with it's beautiful looks, but also with it's scrumptious taste!

3 large eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
1/4 tsp. salt
1 tsp. lemon juice
1 cup diced pecans
1 1/2 cups powdered sugar - sifted
8 oz. cream cheese - softened
1 cup powdered sugar
6 Tbsp. butter - softened (not melted)
1 tsp. vanilla
Preheat oven to 375º. Grease then flour a piece of waxed paper the size of a rimmed jelly-roll pan. Beat by hand eggs & sugar. Stir in pumpkin, mixing well. Add in seasonings, lemon juice, baking powder & baking soda. Slowly add in flour & combine thoroughly. Evenly pour into lined jelly-roll pan. Smooth til batter is in an even layer. Sprinkle with diced pecans. (Don't forget this important step!) Bake 13 - 15 minutes or until inserted toothpick comes out clean. Meanwhile, lay out a textured kitchen towel (the size of your pan). Evenly sift approximately 1 1/2 cups powdered sugar onto towel. In a bowl, mix all four filling ingredients. Blend well, until powdered sugar lumps are gone & mixture is creamy. Place filling in refrigerator. When cake is done baking, let cool for 10 - 15 minutes. Carefully flip cake over onto sugared towel. Peel off waxed paper lining & toss. Slowly & snuggly roll cake up along with towel. Place roll in refrigerator where it cannot unroll. Leave in refrigerator for 2 - 3 hours until completely chilled. Unroll (with towel still underneath) & spread with chilled filling. Re-roll (without towel) cake with filling inside. Shake excess powdered sugar & nuts off towel onto finished pumpkin roll. Keep refrigerated. NOTE: This is better if made a day ahead of serving.


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