Pecan pumpkin roll cake

• Vegetarian

• Produce

  • 2/3 cup Pumpkin puree

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1 tsp Baking powder
  • 1 More powdered sugar
  • 1 1/2 cups Powdered sugar
  • 2 tsp Pumpkin pie spices
  • 1/2 tsp Salt
  • 1 cup Sugar

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/3 cup Butter
  • 8 oz Cream cheese
  • 3 drops Heavy cream

Found on atreatsaffair.com

Description

Ingredients

• 3 eggs (room temperature)
• 1 cup (200 grams) sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 3/4 cup (90 grams) all purpose flour
• 1 teaspoon baking powder
• 2 teaspoons pumpkin pie spices
• 1/2 teaspoon salt
• 1 cup finely chopped pecans
• 8 oz cream cheese, room temperature
• 1/3 cup butter, room temperature
• 1 1/2 cups (180 grams) powdered sugar
• few drops of heavy cream
• more powdered sugar for dusting

Directions

• Heat the oven to 375F. Line a 15X10 inch jelly roll pan with parchment paper , leaving about 1 inch of paper hanging on the sides. Set aside.
• In a mixing bowl add the eggs and sugar. With the paddle attachment on, start beating on medium to high speed for 5 minutes or until thickened and pale in color.
• Lower the speed to medium-low and beat in the pumpkin puree.
• Stir in the flour, baking powder, pumpkin pie spices and salt on low speed until just combined.
• Pour the batter into the prepared pan and spread it evenly.
• Sprinkle the chopped pecans on top and bake in preheated oven for 12 minutes or until the cake springs back when touched.
• While the cake is baking, dust some powder sugar over a clean tea towel.
• As soon as you remove the cake from the oven, invert the cake over the clean towel, peel the parchment paper and roll the cake starting with the short side.
• Let the cake cool at temperature for al least 1 hour but no more than 5.
• In the meantime, in a clean mixing bowl add the cream cheese and butter.
• With the paddle attachment on, beat on medium speed until light and fluffy.
• Lower the speed and gently fold in the powdered sugar. If needed, add few drops of heavy cream to reach the desired consistency.
• Gently unfold the pumpkin roll cake and spread the cream cheese filling evenly.
• Roll the cake again and wrap it tightly in plastic wrap.
• Refrigerate for at least 1 hour.
• The cake can be made 2-3 days in advance, just keep in the refrigerator.
• When ready to serve, cut into slices and let at room temperature for few minutes.