Recipe - Pumpkin Cake Roll with Cream Cheese and Candied Pecans

Pumpkin Cake Roll with Cream Cheese Filling and Candied Pecans 

 

NOTE:  This recipe is one that you will make over and over.  I can't tell you how good it is, you will just have to experience it.

 

1 (15-inch by 10-inch) cookie sheet

parchment paper to fit cookie sheet

melted butter

flour

 

3 eggs

1 cup sugar

2/3 cup solid packed pumpkin

 

3/4 cup flour

1 teaspoon baking powder

2 teaspoons cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

 

peppermint sprigs

 

Cream Cheese Filling

1( 8-ounce) package cream cheese

4 tablespoons butter (not margarine)

1 1/2 cup powdered sugar

1 tablespoon lemon juice

1 teaspoon freshly grated lemon zest

1/2 teaspoon vanilla

 

Candied Pecans

1 cup pecans, coarsely chopped

2 tablespoon sugar

 

1.  Preheat oven to 350-degrees.  Using parchment or waxed paper, brush on melted butter and dust with flour.

 

2.  Beat eggs, sugar, and pumpkin until well mixed, about 1 minute.

 

3.  Sift together the flour, baking powder, cinnamon, pumpkin pie spice, and salt.  Add to same mixing bowl containing the pumpkin mixture, and mix on medium speed until well combined, about 1 minute.  Scrape down sides as needed.

 

4. Pour mixture onto cookie sheet, making sure batter is evenly spread, using spatula.   Bake cake for 15 minutes.

 

5.  Remove from oven and let cool for 10 minutes.  After cooling, loosen cake around edges.  Sprinkle a large clean kitchen towel or pillow case with 3/4 cup powdered sugar.  Flip cake onto towel, and gently remove pan.  Starting from the 15-inch side, roll up cake and towel together; let set for about 1 hour.

 

6.  While cake is cooling, make cream cheese filling using an electric mixer.  Combine all ingredients and beat until smooth; set aside in refrigerator.

 

7.  Place pecans in dry skillet and sprinkle with sugar. Over medium heat constantly stir pecans until sugar melts and pecans are candied, about 2 to 3 minutes; set aside on waxed paper.

 

8.  Unroll towel and cake; remove towel and place cake  back on cookie sheet.  Spread 3/4 cup cream cheese filling over cake, spreading within 1/2- inch of edges. Next, sprinkle 3/4 cup candied pecans over filling. Roll cake up gently and place seam-side down on decorative tray.  Spread remainder cream cheese filling across top of roll, and sprinkle with remaining nuts.  Sprinkle with remaining powdered sugar, and garnish ends with peppermint springs if desired.  Makes 12 1-inch slices.