International / basics / Cakes & baking
Pumpkin Roll
Pumpkin roll is a traditional holiday dessert that's lovely to serve. The filling keeps the cake moist. This dessert can be prepared and kept frozen before the holidays.
Ingredients
- granulated sugar1 cup
- egg, beaten3
- pumpkin, canned2/3 cup
- flour3/4 cup
- salt1/2 tsp
- cinnamon1 tsp
- baking soda1 tsp
- pecan nuts, chopped3/4 cup
- cream cheese1 package
- vanilla1 tsp
- butter2 tbsp
- powdered sugar1 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 20 steps
Preheat oven to .
Mix sugar, eggs, and canned pumpkin in a large bowl until well blended.
Using a second bowl, mix flour, salt, cinnamon, and baking soda.
Fold dry mixture into larger bowl with pumpkin mixture.
Line rectangular cookie sheet with greased parchment paper or waxed paper. Make sure to extend over the sides of the cookie sheet.
Pour batter evenly onto the lined cookie sheet.
Sprinkle batter with the chopped pecans.
Bake at for 15 minutes.
Set aside ⅛ cup (15 g / 0.53 oz) of the powdered sugar; it will be used later.
Whip cream cheese, vanilla, butter, and remaining powdered sugar until smooth.
Set aside.
Lay a clean dish towel on a flat kitchen surface.
Evenly sprinkle towel with the powdered sugar that was set aside earlier.
Once the cake has been completely baked and before cooled, flip onto the towel with the powdered sugar.
Loosely roll cake, then cool completely to allow cake to set.
Once cooled, unroll cake.
Spread filling over cake.
Roll cake and filling up in a spiral.
Wrap in foil or plastic wrap and freeze.
Once frozen, remove foil and cut into slices while still frozen.
Region evidence: no stated origin (basic dish)
