Pecan Pumpkin Roll
By Mommyof2
Ingredients
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 3/4 cup self-rising flour
- sifted
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 1 cup ground pecans
- Icing
- 1 cup powdered sugar
- sifted
- 1 (8 ounce) cream cheese
- softened
- 1/4 cup margarine
- softened
- 1 teaspoon vanilla
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 and beat eggs for 5 min until fluffly.
Step 2
Add sugar, spices, flour, and pumpkin. Mix well
Step 3
Pour mixture into a greased jelly roll pan, cover the top with pecans and bake for 15 min
Step 4
Meanwhile mix all the ingredients for the icing
Step 5
Remove from oven place on large floured dish towel and place in refrigerator for 30 min to cool.
Step 6
After it has cooled unroll and spread icing on the inside
Step 7
Re-roll without the towel and place on serving dish sprinkle with powdered sugar for garnish
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
INGREDIENTS:
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
METHOD:
-
In a bowl, mix together the butter, egg yolk, sugar, and salt.
-
Add the flour and mix. Roll into a ball.
-
Chill for 30 minutes.
-
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
-
Dip each ball in egg yolk, and then roll in chopped nuts.
-
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
-
Bake at 340°F/170°C for 12 minutes, or until golden.
-
Remove from oven and let cool.
-
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
-
Enjoy!
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