Easy Pumpkin Roll
Ingredients
- ⅔ cup canned pumpkin
- 3 eggs
- ¾ cup lavender sugar
- 2 teaspoons lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup raw pecans finely chopped
- ½ teaspoon vanilla extract
- ¼ cup confectioners' sugar + more for sprinkling
- 6 oz cream cheese room temperature
- 2 tablespoons butter room temperature + more for greasing the pan
Instructions
- Preheat the oven to 350 F and finely smear the jellyroll pan with a butter and sprinkle with some flour.
- In a medium bowl, using a mixer, combine pumpkin, eggs, lavender sugar and 1 tablespoon of lemon. In a large bowl, sift together the flour, baking powder, cinnamon, ginger, salt. Pour wet ingredients into dry and mix until well combined. Evenly spread the mixture into a jellyroll pan, making sure it is of the same width on all sides.
- Sprinkle with chopped pecans and bake for about 14 minutes or until the center comes out clean.
- Let it cool for 10 minutes.
- Invert the cake onto a large cutting board or wire rack. Take a large kitchen towel or wide piece of bounty paper and sprinkle it with confectioners' sugar. Carefully transfer the pie onto a towel or paper and start rolling the cake up in the towel. Fold the sides of the towel over the cake and place it in a fridge for about 45 min.
- In a medium bowl, combine cream cheese, butter, 1 tablespoon of lemon juice, vanilla extract and ¼ cup of confectioners' sugar. Mix well.
- Carefully unroll the cake and evenly spread the mixture onto it.
- Very gently, reroll the cake and place it into a fringe until ready to it.
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