Harvest Pumpkin Roll

My oh my.....but this pumpkin roll is by far one of the BEST desserts that I've had in quite some time.  It was one of several dishes that I brought to the big family Thanksgiving Day celebration at my sister-in-law Vicki's home.....and it was an absolute hit!!!  I was lucky to come out of there with one slice.....which was consumed.....down to the last crumb.....for an early evening dinner.  Yummy!!!

Harvest Pumpkin Roll
adapted from LadyinRed over at Tasty Kitchen
Printable Recipe

You'll Need

• 3 eggs
• 1 cup sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 3/4 cup flour
• 1 teaspoon baking powder
• 2 teaspoons cinnamon
• 1 teaspoon ginger
• 1/2 teaspoon nutmeg
• 1/2 teaspoon salt
• 1 cup pecans, chopped
• Confectioners sugar

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 cup Confectioners sugar
• 1/2 teaspoon vanilla

Preheat oven to 375 degrees.

Generously grease and flour your jelly roll pan.

Using an electric mixer, beat the eggs.

Gradually add the sugar.

Add the pumpkin and lemon juice, and continue blending until thoroughly incorporated.

In a medium bowl, mix together the flour, baking powder, cinnamon, ginger, nutmeg, and the salt.

Slowly add the dry ingredients to the pumpkin mixture, and blend on low speed till completely mixed in, making sure to scrape down the sides.

Pour the mixture into your prepared jelly roll pan, then sprinkle the pecans evenly over the top.

Bake in preheated oven for 15 minutes, or until a toothpick inserted comes out clean.  Let cool on a rack for 10 minutes.

Gently run a table knife around the edge to make sure the cake is loosened from the sides of the pan. Place a clean dish towel on top of the pan; while holding the towel securely to the pan, quickly invert the cake onto the counter on top of the dishtowel.  Carefully remove the pan, making sure that the cake is free of the pan. Evenly dust the top of the cake with the confectioners sugar, this will prevent the towel from sticking.  Starting at one end (the shorter side), gently roll the cake along with the towel, then set aside to cool completely.

Beat the cream cheese, butter, sugar, and vanilla until smooth.  Gently unroll the cake, then spread the cream cheese filling on top of the cake.

Carefully re-roll the cake, this time without the towel.  Place on plate, seam side down.  I sliced off the ends for a cleaner presentation...of course we ate them!  Chill in refrigerator until ready to serve.