Pumpkin Cake Roll With Sugar Coated Pecans

Pumpkin Cake Roll With Sugar Coated Pecans

Now that it’s November, the pumpkin harvest is plentiful and it’s time to enjoy our favorite fall pumpkin favorites!

Sugar Coated Pecans

There’s nothing like the aroma of sugar coated pecans. If you’re planning to make Pumpkin Cake or Pumpkin Ice Cream, these pecans complement the desserts perfectly.

What You Need

1 egg white
1 tablespoon water
1 pound pecan halves
1 cup white sugar
3/4 teaspoon salt
1/2 teaspoon ground cinnamon

Directions:  Preheat the oven to 250 degrees F. Grease a baking sheet. In a medium mixing bowl, whip together the egg white and water until they are frothy. In a separate bowl, mix together the sugar, cinnamon and salt.

Next add your pecans to the egg whites and stir to coat the nuts evenly. Remove the nuts and lightly toss them in the sugar mixture until they are fully coated. Spread the nuts onto the prepared baking sheet.

In your preheated oven, bake the nuts at 250 degrees F for about 1 hour. Make sure you stir the nues every 15 minutes.

Pumpkin Cake Roll

Who doesn’t love a good pumpkin cake roll?

What You Need

3 eggs, separated

1 cup sugar, divided

2/3 cup canned pumpkin

3/4 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/8 teaspoon salt

FILLING:

1 package (8 ounces) cream cheese, softened

2 tablespoons butter, softened

1 cup confectioners’ sugar

3/4 teaspoon vanilla extract

Additional confectioners’ sugar

Directions: To start, line a 15-in. x 10-in. x 1-in. baking pan with waxed paper. Then grease the paper and set aside. In a large bowl, beat egg yolks on high until they are thick and lemon-colored. Gradually add in your 1/2 cup sugar and the can of pumpkin. Beat the ingredients together on high until the sugar is almost dissolved.

In a smaller bowl, beat the egg whites lightly until soft peaks form. Slowly add in the remaining sugar, beating until stiff peaks form. Fold the whites into the egg yolk mixture. Then combine the flour, baking soda, cinnamon and salt; and gently fold those ingredients into the pumpkin mixture. Spread into prepared pan.

Bake your cake at 375° for 12-15 minutes or until the cake springs when lightly touched. Cool for approximately 5 minutes. Carefully turn cake onto a kitchen towel dusted with confectioners’ sugar. Slowly peel off the waxed paper. Next gently roll up the cake in the towel, like a jelly roll, starting with a short side. When you are finished be sure to cool completely on a wire rack.

For the filling, beat the cream cheese, butter, confectioners’ sugar and vanilla in a small bowl until smooth. Unroll the cake and spread the filling evenly to within 1/2 inch of the cake edges. Roll the cake up again. Cover and freeze until it is firm. This cake may be frozen for up to 3 month if desired. To serve, remove for about 15 minutes before cutting. If you like extra sugar, dust the finished cake with confectioners’ sugar.

To serve with the sugar coated pecans, simply top the cake with slivers of pecans. Be sure to ask your guests if they have a nut allergy before serving.

8 Comments

  1. X-Marks-Spot

    Mine didn’t look as pretty as yours did, but it was yummy. thanks for recipe.

  2. Alex Haas

    Nice one, Lara! Keep up the fall flavors.

  3. Vera

    This quickly became my favorite/best way to enjoy pumpkin.

    • Krandel

      I can’t wait to try this with a pumpkin spice latte!

  4. Laura

    Worth the extra work in the kitchen. Yes you can buy rolls at the store, but Pillsbury has nothing on this recipe.

  5. Murray Family

    Looks divine!

  6. Rose Family

    how would this be with low fat cream cheese?

  7. Cinnabon

    Add a little extra cinnamon.

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