"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

Pecan Pumpkin Roll Recipe

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This recipe for Pecan Pumpkin Roll, by , is from Generations of Good Eating, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Ward
Added: Monday, April 21, 2008


3 eggs
3/4 cup sugar
1/4 cup firmly packed brown sugar
1 cup canned pumpkin, or cooked mashed fresh pumpkin
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup chopped pecans
2-3 tablespoons powdered sugar

Cream Cheese Filling:
1-1/4 powdered sugar
1 8-oz. pkg. cream cheese, softened
1/4 cup lightly salted butter, softened
1 teaspoon vanilla extract

Preheat oven to 375. Grease and flour a 15"x10"x1" jelly roll pan. Combine eggs, sugar and brown sugar; beat on high speed of an electric mixer until smooth. Add pumpkin, mixing well. Combine flour, baking powder, salt, cinnamon and nutmeg, stirring well. Add to pumpkin mixture and mix until smooth. Pour batter into prepared pan and spread evenly (batter will be thin). Sprinkle batter with chopped pecans. Bake for 12 to 15 minutes, or until top of cake springs back when touched. Sprinkle 2 T. powdered sugar on a tea towel. Loosen edges of cake and carefully invert onto towel. Roll up cake in towel, beginning with short side. Cool completely.

Meanwhile, make the filling. Combine 1-1/4 cup powdered sugar, cream cheese, butter and vanilla in a medium bowl. Beat with an electric mixer on medium speed until smooth. Unroll cake, and spread with cream cheese filling to within 1/2" of edges. Carefully re-roll cake without towel. Chill.

Number Of Servings:
Number Of Servings:
8 to 10
Personal Notes:
Personal Notes:
This is a very good make-ahead dessert for Thanksgiving!




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