Delicious Pumpkin Roll with a Twist of Spicy Ginger and Crunchy Pecans

This delectable pumpkin roll is the perfect dessert for fall gatherings. The soft and moist pumpkin cake is rolled up with a creamy ginger-infused filling and sprinkled with toasted pecans for a delightful crunch. With the warm flavors of pumpkin and ginger complemented by the nuttiness of pecans, this dessert is sure to be a hit. Whip up this pumpkin roll and impress your friends and family with your baking skills!

Ingredients

• 3/4 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin
• 1 teaspoon lemon juice
• 1/2 cup finely chopped pecans
• 1 cup powdered sugar
• 8 ounces cream cheese, softened
• 4 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon grated fresh ginger

Directions

1. Preheat your oven to 375°F (190°C) and line a 15x10-inch (38x25 cm) baking pan with parchment paper.
2. In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a large mixing bowl, beat the eggs and granulated sugar until thick and pale.
4. Stir in the canned pumpkin and lemon juice.
5. Gradually add the sifted dry ingredients to the pumpkin mixture, mixing well after each addition.
6. Spread the batter evenly onto the prepared baking pan, making sure to reach the edges.
7. Sprinkle the finely chopped pecans evenly over the batter.
8. Bake in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean.
9. While the cake is baking, prepare a clean kitchen towel by dusting it generously with powdered sugar.
10. Once baked, immediately loosen the edges of the cake from the pan and turn it out onto the prepared towel.
11. Carefully peel off the parchment paper and discard it.
12. Starting from one of the shorter ends, roll the warm cake and towel together into a tight cylinder.
13. Place the rolled cake on a wire rack and let it cool completely.
14. In a medium mixing bowl, beat together the cream cheese, butter, powdered sugar, vanilla extract, and grated fresh ginger until smooth and creamy.
15. Unroll the cooled cake and evenly spread the cream cheese filling over the cake.
16. Gently roll the cake back up, this time without the towel.
17. Wrap the pumpkin roll in plastic wrap and refrigerate for at least 1 hour before serving.
18. Once chilled, slice the pumpkin roll into rounds and serve.
19. Enjoy the irresistible taste of pumpkin, ginger, and pecans in every bite!

Interesting Facts