Pumpkin Roll with Ginger and Pecans

This Pumpkin Roll with Ginger and Pecans is the perfect holiday dessert! The gingerbread cake is moist and flavorful, while the pecans add a crunchy texture.

Ingredients

• 3 eggs
• 1 cup brown sugar
• ⅔ cup pumpkin puree
• 1 teaspoon lemon juice
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger or fresh grated ginger root
• 1 cup chopped pecans or walnuts, toasted (optional)
• 1 (8 ounce) package cream cheese, softened
• 4 tablespoons butter, softened
• 1 cup confectioners’ sugar, sifted
• ½ teaspoon vanilla extract
• Optional: For dusting the rolled cake – more confectioners’ sugar, cocoa powder or ground cinnamon

Instructions

1. Preheat oven to 350°F and grease a 10×15 inch jelly roll pan.

2. In a large bowl, beat together eggs and sugar on high speed for five minutes until pale yellow in color.

3. Gradually mix in pumpkin puree and lemon juice until combined.

4. In another bowl, whisk together flour, baking powder, salt, cinnamon, and ginger then stir into the pumpkin mixture until just combined (do not overmix).

5. Pour batter evenly into the prepared pan then sprinkle chopped pecans or walnuts on top (optional).

6 Bake for 12-15 minutes or until the center springs back when lightly touched then let cool for about 20 minutes before loosening edges with a knife and turning out onto two dishtowels that have been dusted with confectioners’ sugar.

7 Starting from one of the shorter ends, roll up cake using towels then set aside to cool while you make the filling.

8 To make the cream cheese filling: in a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar ,and vanilla extract . Beat until smooth then set aside.. 9 Once the cake has cooled slightly , unroll it carefully then spread with

Nutrition Facts

• Serving size: 1 roll
• Calories: 400
• Fat: 20 g
• Saturated fat: 8 g
• Unsaturated fat: 0 g
• Trans fat: 0 g
• Carbohydrates: 51 g
• Sugar : 39 g
• Fiber: 2 g Protein 7g Cholesterol 106 mg

Why does my pumpkin roll break when I roll it?

If you’ve ever made a pumpkin roll or any type of jelly roll, you know that the thin sponge cake can easily crack when you roll it around the filling. The main trick in preventing cracking is to roll the cake while it is still warm and pliable.

If your cake cracks when you try to roll it, it’s likely because it was too cool when you attempted to rolled it. When the cake is cool, it’s more difficult to work with and more prone to cracking. So if your cake does start to crack, simply place it back in the oven for a few minutes until it’s warmed up and then try rolling again.

With a little care and attention, you can avoid having your pumpkin rolls break when you roll them.

Why does my Swiss roll break when I roll it?

If you’re experiencing your Swiss roll breaking when you attempt to roll it, there are a few possible explanations. The most likely cause is that the cake was either under-baked or over-baked.

An under-baked cake will be very moist and difficult to handle. With the whipped cream, it may have too much moisture and will fall apart easily. On the other hand, an over-baked cake will be a lot drier and more prone to cracks. A crack in your roll can cause the Swiss roll to fall apart.

To avoid this problem in the future, make sure to bake your cake until it is just cooked through – not a minute longer! And be careful when rolling it up; go slowly and use gentle pressure so as not to crack the cake.

Why did my Swiss roll not roll?

If your Swiss roll did not roll, it is likely because the cake was either too cold or too warm. It is important that the cake be warm so that it can set in the right shape; if it is too cold, it will not roll properly. Once rolled, leave the cake to cool completely before filling. When you are ready to fill, unroll the cake very carefully and slowly flatten it again.

How do I keep my pumpkin roll from getting soggy?

Pumpkin rolls are a holiday favorite, but they can be tricky to make. The key to keeping your pumpkin roll from getting soggy is to cool the cake completely before adding the cream cheese filling.

I simply unroll my cooled cake and pile the cream cheese filling into the center. Then I use a small offset spatula to evenly spread the filling across the cake. I like to leave about ½ inch around the perimeter of the cake bare. This keeps the cake filling from oozing out the sides after it is rerolled.

Once you have filled and rolled your pumpkin roll, wrap it tightly in plastic wrap and refrigerate for at least an hour before serving. This will help keep everything firm and prevent any leaking or sogginess.

Why is my pumpkin roll filling runny?

There are a few reasons why your pumpkin roll filling might be runny. The most common reason is that the cream cheese was not at room temperature when you made the filling. Cream cheese needs to be around 70 °F to be the correct consistency for frosting. If it is too soft, the frosting will end up being runny as well. Another possibility is that you didn’t mix the ingredients together thoroughly enough. Be sure to mix everything together very well before spreading it on the cake so that all of the flavors can blend together correctly. Finally, if you chilled the rolled cake before adding the frosting, it may have caused the filling to become runny as well. If this happens, simply place the cake in the fridge for a bit until the frosting sets up again.