The Pioneer Woman Tasty Kitchen
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Pecan Pumpkin Roll

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Level: Intermediate

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Description

Pecans, pumpkin, cream cheese and cinnamon all rolled into one delicious cake that can be eaten any time of the year!

Ingredients

  • FOR THE CAKE:
  • 2  Eggs
  • 5 ounces, weight Chobani Greek Yogurt, Plain
  • 1 cup Sugar
  • ⅔ cups Pumpkin
  • ¾ cups All-purpose Flour
  • 1-½ teaspoon Baking Powder
  • ¼ teaspoons Salt
  • 1 teaspoon Ginger
  • 2 teaspoons Cinnamon
  • ½ teaspoons Nutmeg
  • 1 cup Powdered Sugar
  • FOR THE FILLING:
  • 2 teaspoons Butter
  • 8 ounces, weight Cream Cheese
  • 1 cup Powdered Sugar
  • 1 teaspoon Vanilla
  • ½ teaspoons Cinnamon
  • 1 cup Pecans, Chopped, Divided

Preparation

1. Preheat oven to 375ºF. Line cookie sheet with foil or parchment paper. (I always use foil for this.)

2. In a mixing bowl, mix the ingredients (except powdered sugar) for the cake one at a time, mixing after each addition.

3. Pour into prepared cookie sheet, spread out and bake for 15 minutes.

4. Take a dish towel that is the size of the cake. Cover with powdered sugar.

5. When cake is done and cooled for about 2 minutes, transfer onto dish towel. Starting at one end, roll the cake.

6. Place in refrigerator to cool for 1 hour.

7. Prepare filling by mixing butter, cream cheese, sugar, vanilla and cinnamon.

8. Fold in 1/2 cup of pecans.

9. Take roll out of refrigerator, unroll. Spread icing onto cake. Roll the cake back up and refrigerator till ready to serve.

10. When ready to serve, sprinkle remaining 1/2 cup of pecans on top and dust with fresh powdered sugar.

11. Cut and enjoy! (You get about 12 pieces out of this!)

Recipe adapted from Diane Drago.

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