Spiced Pumpkin Nut Roll


Who doesn’t love a pumpkin roll? Okay, Morgan, but she doesn’t like pie, either. (There’s just no explaining.) This one is a holiday pumpkin roll, specially packed with spices and sprinkled with pecans. It’s easy, and if you’re intimidated by rolled cakes, I promise you can do it.

And that it’s worth it.

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How to make Spiced Pumpkin Nut Roll:

For the cake–
3 eggs
1/2 cup white sugar
1/2 cup brown sugar
2/3 cup pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 cup chopped pecans

For the frosting–
1 cup sifted powdered sugar
1 teaspoon vanilla extract
2 tablespoons butter, softened
8 ounces cream cheese

Preheat oven to 375-degrees. Beat the eggs. Add the sugars, pumpkin, and spices. Mix again.
Add the flour and baking powder. Mix well and pour into a 15 x 10 x 1 pan lined with parchment paper.
Sprinkle the pecans across the top. Bang it down on your kitchen counter to make sure the batter is spread evenly.
Bake at 375-degrees for 15 minutes. Slide off the parchment paper together with the cake.
Now here’s where you see a lot of rolled cake recipes tell you to roll up the cake inside a tea towel. These people must NOT have cats. Or have a lint phobia. Parchment paper is so much better! Use the same parchment paper you used to bake the cake.
Roll up the cake inside the parchment paper. (This will keep the cake from sticking to itself.) Rolling the cake now, while it’s still hot and pliable, “trains” the cake to take a rolled form without breaking the cake.

Let the cake cool completely. Prepare the frosting–combine all the ingredients and mix well with a spoon.

When the cake is cooled, unroll it.
Spread with frosting, keeping back a bit from the edges.
Then roll it back up. (Without the parchment paper inside this time, of course.)
Cake roll! Sprinkle with powdered sugar on top to serve.
It’s a beautiful thing! (Clean up the table. What’s wrong with you? Oh, that was me….)
If you want to be the most popular person anywhere you go, bring a pumpkin roll with you. I promise.

See this recipe at Farm Bell Recipes and save it to your recipe box.
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Posted by Suzanne McMinn on December 22, 2015  

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7 Responses | RSS feed for comments on this post

  1. 12-22

    Oh, Yum. Does that look good. All the menu’s are set for Christmas, but there is New Years and this looks so good to try out for the family get together. Thank you for showing the technique of rolling with photos. Could this be done with vanilla ice cream? Off to print this out.

  2. 12-22

    I don’t see why not. You could do it as an ice cream cake!

  3. 12-22

    I love pumpkin roll–this looks divine–thank you!

  4. 12-23

    This looks so delicious! If one doesn’t have a jelly roll pan would a cookie sheet be too small? I would really like to make this!

  5. 12-23

    A cookie sheet is fine, if it has a raised edge. You need a 15 x 10 x 1 pan.

  6. 12-27

    You make everything look so easy. Okay, now I’m going to have to make this. Looks so good and it has to be better than store bought. Thanks Suzanne.

  7. 12-27

    Outstanding recipe! The only problem is that it disapears faster than I can make it.

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