A few weeks ago, Amazon had a free Pumpkin Cookbook download. So, hubby did. When we stopped in Corning last month for wine, I popped into a bakery that sold pumpkin nut roll. It was delicious, and I mentioned to hubby I needed to find a recipe and make it myself. Hubby said there was a recipe in that download, I decided to give it a try! I doubled the cream cheese recipe as reflected below. There is no way the original recipe had enough ingredients to make a decent filling. Also, if you don’t use pecans (or any nut), the roll will be just fine. You may want to dust with confectionery sugar for interest.
Pumpkin Nut Roll
Preheat oven to 325º
Ingredients
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 Tsp lemon juice
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ground ginger
1 tsp nutmeg
1 cup chopped pecans (use your small food processor to chop the nuts quickly)
2 cups plus 3 Tbsp powdered sugar, divided
1 8oz softened cream cheese
1 stick softened butter
1 tsp vanilla extract
• Beat eggs with an electric mixer on high speed for 5 minutes
• Gradually add sugar
• Stir in pumpkin
• Add lemon juice
• Set aside
• Combine flour, baking powder, cinnamon, ginger and nutmeg in a mixing bowl
• Fold into pumpkin mixture
• Line a greased jelly-roll pan with wax paper
• Spray wax paper with non-stick vegetable spray
• Spread pumpkin mixture over paper
• Top with pecans
• Bake at 325º for 15 minutes until done (do not overcook)
• Turn out onto a clean towel sprinkled with 2 to 4 tablespoons powdered sugar
• Combine two cups powdered sugar, softened cream cheese, softened butter and vanilla extract in mixing bowl
• Beat until creamy
• Spread over cake
• Gently roll up cake as for a jelly roll
• Cool and serve chilled
• Serves 12
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{ 6 comments… read them below or add one }
Ann, this looks so good! Yum!
Ann:
There is a much simplier recipe which you do not need lemon juice, nutmeg and ginger. You can also use chopped walnuts instead of pecans. If you would like it I would be happy to send it to you. And you don’t need to use the mixer to mix up the batter. I make the pumpkin roll every year and you can freeze them and cut them when you have company. thanks
That looks delicious. I love fall. Pumpkin Roll and Applecrisp certainly accent the change of seasons. That says it serves 12—yeah, right!
I have that exact brand: Farmers Market Organic in my stockpile. Only mine is sweet potato puree-do you think I could use that as a substitute?
This looks yummy! Thanks Ann.
Great job!
I love pumpkin rolls.. I’ve still never attempted one, but I shall one of these days!