| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 15 min |
| Inactive: | 50 min |
| Cook: | 15 min |
| Yield: | 16 servings |
Ingredients
- Two 3-ounce packages cream cheese, room temperature
- 1 stick butter (1/2 cup), room temperature
- 1/2 teaspoon vanilla extract
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- 3/4 cup all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 cup pecans, finely chopped
- 1 cup confectioners’ sugar, plus more for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Grease and flour a 17 1/2- by 12 1/2-inch jellyroll pan.
- With an electric mixer, beat the eggs, granulated sugar, pumpkin and lemon juice until smooth. Sift together the flour, ginger, salt, baking powder and cinnamon.
- Add the sifted ingredients to the egg mixture and blend until fully combined. Spread the batter in the jellyroll pan. Sprinkle the dough with the chopped pecans. Bake until a cake tester inserted in the center comes out clean, 14 minutes. Let the cake cool in the pan for 5 minutes.
- Invert the cake onto a wire rack. Sprinkle some of the confectioner’ sugar on a large tea towel and carefully transfer the warm cake to the towel, folding the sides of the towel over the cake. Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
- With an electric mixer, combine the confectioners’ sugar, cream cheese, butter and vanilla and beat until smooth. Carefully unroll the cooled cake and spread the mixture on top of the cake. Gently re-roll the cake up and refrigerate it until you’re ready to slice and serve. Dust with confectioners’ sugar just before serving.
Nutrition Facts
| Serving Size | 1 of 16 servings |
| Calories | 248 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 1 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 61 mg |
| Sodium | 144 mg |
Reviews
Love this!
Made this following one reviewer’s advice to separate eggs. Didn’t change any of the cake ingredients. Flavor is perfect ! Followed recipe but only used egg yolks in step 2, then whipped whites and folded into the batter after flour mixture was added. Used a 10 X 15 jelly roll pan. Doubled the filling volume by folding in one cup of heavy whipping cream (whipped) plus 1/4 c powdered sugar added after whipping.
Added some crystallized ginger in filling. Great option for thanksgiving.
This recipe turned out perfect! I love the pecans! Brings it to another level!
This cake is very very dry. I even baked the sponge for less time then the recipe called for. I found it to be flavorless, dry and heavy. The batter itself barely covered the bottom of a jelly roll pan, and I think that might’ve been the reason for the dryness. I’m probably going to throw it away unless I can figure out a way to rehydrate it. This will be the last recipe from Trisha Yearwood that I try. Most of them have been disappointing.
Simply amazing! No other way to describe it. Every year as a thanksgiving tradition we make our family favorite turkey day pumpkin roll recipe but last year somehow we lost the recipe so I had to improvise and find another one to keep the tradition going.
This is my second year making this pumpkin roll. This year instead of using canned pumpkin I used butternut squash. You can boil it until fork tender and then use a potato masher to mash it. You can use the same 2/3 cup of squash instead of canned pumpkin and it comes out great.
Delicious!
This pumpkin roll is DELICIOUS! and simple to make!
Has become a Thanksgiving tradition! The kids love it!
Flavor is great. The cake is thin. Too thin. Works much better if you separate the eggs.
Beat yolks, lemon and 1/2 the sugar, add pumpkin. Separately beat the whites to soft peaks, add the other 1/2 sugar and beat until stiff. Add yolk mixture to whites, stir to combine. Fold the dry mix into the egg mix. This really fluffs up cake.
Beat yolks, lemon and 1/2 the sugar, add pumpkin. Separately beat the whites to soft peaks, add the other 1/2 sugar and beat until stiff. Add yolk mixture to whites, stir to combine. Fold the dry mix into the egg mix. This really fluffs up cake.