Pecan Pumpkin Roll Cake Recipe

Pecan Pumpkin Roll Cake Recipe – A classic fall dessert, pecan pumpkin roll cake with smooth cream cheese filling is a must at our Thanksgiving table. One bite and you’ll understand why!

Yields: 1 roll cake

Ingredients

Instructions

Heat the oven to 375F. Line a 15X10 inch jelly roll pan with parchment paper , leaving about 1 inch of paper hanging on the sides. Set aside.

In a mixing bowl add the eggs and sugar. With the paddle attachment on, start beating on medium to high speed for 5 minutes or until thickened and pale in color.

Lower the speed to medium-low and beat in the pumpkin puree.

Stir in the flour, baking powder, pumpkin pie spices and salt on low speed until just combined.

Pour the batter into the prepared pan and spread it evenly.

Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until the cake springs back when touched.

While the cake is baking, dust some powder sugar over a clean tea towel.

As soon as you remove the cake from the oven, invert the cake over the clean towel, peel the parchment paper and roll the cake starting with the short side.

Let the cake cool at temperature for al least 1 hour but no more than 5.

In the meantime, in a clean mixing bowl add the cream cheese and butter.

With the paddle attachment on, beat on medium speed until light and fluffy.

Lower the speed and gently fold in the powdered sugar. If needed, add few drops of heavy cream to reach the desired consistency.

Gently unfold the pumpkin roll cake and spread the cream cheese filling evenly.

Roll the cake again and wrap it tightly in plastic wrap.

Refrigerate for at least 1 hour.

The cake can be made 2-3 days in advance, just keep in the refrigerator.

When ready to serve, cut into slices and let at room temperature for few minutes.

Source: atreatsaffair.com