Pumpkin Roll With Ginger And Pecans

This sweet and spicy Pumpkin Roll With Ginger And Pecans is a seasonal showstopper! Softened cream cheese and chopped pecans come together in a luscious filling, perfectly balanced by the warmth of ground ginger and cinnamon in the moist pumpkin cake. A delightful twist on a classic dessert.

Ready Time

1 hrs 30 mins

Yields

5 servings

Ingredients

For the cake:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1/4 cup chopped fresh crystallized ginger
1/4 cup chopped pecans
For the cream cheese filling:
8 ounces cream cheese, softened
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups powdered sugar
1/4 cup chopped pecans

Instructions

Preheat your oven to 375°F (190°C).

Line a 10×15-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on the long sides.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

Set aside.

In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy.

Beat in eggs one at a time, then beat in pumpkin puree and vanilla extract.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Stir in chopped crystallized ginger and pecans.

Pour the batter into the prepared pan and smooth the top.

Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and let it cool in the pan for 5 minutes.

Then, transfer it to a wire rack to cool completely.

For the cream cheese filling, beat the softened cream cheese and butter until smooth.

Beat in vanilla extract, then gradually add powdered sugar until smooth.

Stir in chopped pecans.

Once the cake is completely cool, spread the cream cheese filling evenly over the cake, leaving a 1-inch border on one of the long sides.

Roll the cake tightly, starting from the long side with the filling.

Wrap the rolled cake in plastic wrap and refrigerate for at least 30 minutes before slicing and serving.

Notes

Make sure to not overmix the batter, as it can result in a dense cake. Also, don’t overbake, as the cake can dry out quickly.

For the cream cheese filling, make sure to beat the cream cheese and butter until smooth and creamy to avoid any lumps.

If the cake cracks while rolling, don’t worry! It’s normal, and you can always dust it with powdered sugar to hide any imperfections. To ensure the cake rolls smoothly, make sure it’s completely cooled and the filling is spread evenly.

Consider making the cake a day ahead and refrigerating it overnight to allow the flavors to meld together.

Slice and serve at room temperature for the best flavor and texture.