Description
A delightful pumpkin roll filled with caramel and pecans, perfect for autumn gatherings.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 1 cup canned pumpkin puree
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup pecans, chopped
- 1/2 cup caramel sauce
Instructions
- Preheat the oven to 375°F (190°C) and line a baking pan with parchment paper.
- In a mixing bowl, whisk together eggs and granulated sugar until fluffy.
- Add the canned pumpkin and spices to the egg mixture and mix well.
- Sift together the dry ingredients and fold them into the pumpkin mixture gently.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 15 minutes or until it springs back when touched.
- Once baked, remove the cake from the oven and gently loosen the edges from the pan.
- Roll the cake with the parchment paper while it’s still warm and let it cool completely.
- In another bowl, beat the cream cheese and powdered sugar until smooth. Spread the filling over the cooled cake.
- Carefully unroll the cake, spread the filling evenly, and roll it back up.
- Top the rolled cake with chopped pecans and drizzle with caramel sauce before serving.
Notes
Chill the filling before spreading for easier rolling. Dust with powdered sugar before serving for an elegant touch.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American