Pumpkin Roll (Print Version)
# Ingredients:
01 -
¾ cup all-purpose flour.
02 -
½ tsp baking soda.
03 -
½ tsp baking powder.
04 -
¼ tsp salt.
05 -
1 tsp ground cinnamon.
06 -
½ tsp ground cloves.
07 -
3 large eggs.
08 -
1 cup granulated sugar.
09 -
⅔ cup pumpkin purée.
10 -
1 cup chopped pecans.
11 -
8 oz cream cheese (softened).
12 -
6 tbsp unsalted butter (softened).
13 -
1 cup powdered sugar.
14 -
1 tsp vanilla extract.
15 -
⅓ cup toasted pecans (finely chopped).
# Instructions:
01 -
Set your oven to 375°F and prepare a 15x10 inch tray with parchment lining.
02 -
Combine eggs and sugar till mixed, then add in the pumpkin purée and vanilla. Mix dry elements separately and fold into wet mix.
03 -
Spread the mixture evenly on the tray, sprinkle pecans, and bake for 13 to 15 minutes.
04 -
Make the filling by blending cream cheese, butter, powdered sugar, and vanilla until smooth while the cake is cooking.
05 -
Roll the warm cake with a towel dusted in powdered sugar. Cool down before unrolling, filling, and re-rolling.
06 -
Let it chill in the fridge for 1 to 2 hours, then sprinkle powdered sugar before serving.
# Notes:
01 -
This Pumpkin Roll With Cream Cheese Filling is a perfect autumn dessert, featuring a moist pumpkin-flavored cake rolled with a smooth, rich cream cheese filling. The addition of pecans adds a delightful crunch and flavor, making it a festive treat for any occasion.