Spiced Pumpkin Nut Roll

Submitted by: Suzanne McMinn on December 22, 2015

A holiday pumpkin roll, specially packed with spices and sprinkled with pecans.

Servings: 12   Prep Time: 30 minutes altogether   Cook Time: 15 minutes  


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. 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.) Sprinkle with powdered sugar on top to serve.

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