Ingredients: |
Ingredients: CAKE:
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 package (8 ounce) cream cheese, softened
1/4 cup lightly salted butter, softened
1 teaspoon vanilla extract
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Directions: |
Directions:Preheat oven to 375º. Grease and flour a 15 x 10 x 1 inch jelly roll pan.
Combine eggs, sugar and brown sugar; beat with an electric mxer on high 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 tablespoons 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. |
This recipe for Pecan Pumpkin Roll is from