Trisha’s Pumpkin Roll Recipe

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pumpkin roll
From Thanksgiving through Christmas, I’m in heaven because I get to make all of my signature dishes for my family and friends. It’s always special when a friend drops by to bring something he or she has made for you. It’s really one of the sweetest gifts someone can give you, because the person has put his or her love and time into it. Every year, my friend Kim makes the Pumpkin Roll for her Thanksgiving table, and she always bakes an extra one for me. It makes our family gathering all the more special.
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Servings
Ingredients
Servings
Ingredients
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Instructions
  1. Preheat the oven to 350°F. Grease and flour a 17½ × 12½-inch jellyroll pan. (Jellyroll pan sizes may vary.)
  2. With an electric mixer, beat the eggs, sugar, pumpkin, and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder, and cinnamon. Add to the mixer and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake for 14 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for 5 minutes.
  3. Invert the cake onto a wire rack lined with parchment paper and let it cool completely. Sprinkle some of the confectioners’ sugar on a large tea towel and transfer the cake to the towel. Roll the cake up in the towel and cool in the refrigerator thoroughly, about 45 minutes.
  4. With an electric mixer, combine the 1 cup confectioners’ sugar, the cream cheese, butter, and vanilla and beat until smooth. Unroll the cooled cake and spread the mixture on top of the cake. Gently roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.

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