Pecan Pumpkin Roll

Name: Pecan Pumpkin Roll
Ingredients: FOR THE CAKE:; 2 Eggs; 5 ounces, weight Chobani Greek Yogurt, Plain; 1 cup Sugar; 2/3 cups Pumpkin; 3/4 cups All-purpose Flour; 1-1/2 teaspoon Baking Powder; 1/4 teaspoons Salt; 1 teaspoon Ginger; 2 teaspoons Cinnamon; 1/2 teaspoons Nutmeg; 1 cup Powdered Sugar; FOR THE FILLING:; 2 teaspoons Butter; 8 ounces, weight Cream Cheese; 1 cup Powdered Sugar; 1 teaspoon Vanilla; 1/2 teaspoons Cinnamon; 1 cup Pecans, Chopped, Divided

19 ingredients

12 steps

Ingredients

FOR THE CAKE:
2 Eggs
5 ounces, weight Chobani Greek Yogurt, Plain
1 cup Sugar
2/3 cups Pumpkin
3/4 cups All-purpose Flour
1-1/2 teaspoon Baking Powder
1/4 teaspoons Salt
1 teaspoon Ginger
2 teaspoons Cinnamon
1/2 teaspoons Nutmeg
1 cup Powdered Sugar
FOR THE FILLING:
2 teaspoons Butter
8 ounces, weight Cream Cheese
1 cup Powdered Sugar
1 teaspoon Vanilla
1/2 teaspoons Cinnamon
1 cup Pecans, Chopped, Divided

Directions

1

1. Preheat oven to 375°F. Line cookie sheet with foil or parchment paper. (I always use foil for this.)
2

2. In a mixing bowl, mix the ingredients (except powdered sugar) for the cake one at a time, mixing after each addition.
3

3. Pour into prepared cookie sheet, spread out and bake for 15 minutes.
4

4. Take a dish towel that is the size of the cake. Cover with powdered sugar.
5

5. When cake is done and cooled for about 2 minutes, transfer onto dish towel. Starting at one end, roll the cake.
6

6. Place in refrigerator to cool for 1 hour.
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7. Prepare filling by mixing butter, cream cheese, sugar, vanilla and cinnamon.
8

8. Fold in 1/2 cup of pecans.
9

9. Take roll out of refrigerator, unroll. Spread icing onto cake. Roll the cake back up and refrigerator till ready to serve.
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10. When ready to serve, sprinkle remaining 1/2 cup of pecans on top and dust with fresh powdered sugar.
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11. Cut and enjoy! (You get about 12 pieces out of this!)
12

Recipe adapted from Diane Drago.