Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.
Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.
Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.
Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (80g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 76 (43%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 2.5g||12 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 86.3mg||27 %|
|Sodium 4421.1mg||152 %|
|Potassium 71.8mg||2 %|
|Total Carbohydrate 23.3g||7 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 21.7g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 178
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What would you serve with this? Link in another recipe
jahnac1I made this last year and it was a hit. Was not hard to make at all. Sadly this year my oven is out so I can't make this delicious roll1y ago
marchesaniThis was very good. I would make it again of i had to!1y ago
SeaUThereI tried this in place of an old recipe I've been using for years. This will now replace the old recipe. Delicious!1y ago
aphilbeck8I don't know why I was afraid to make this recipe. I usually can make anything but this one has been on my try soon way too long. Made it, loved it and it was so easy. Thanks for posting this, will be making a lot.2y ago
kate_wessThis was my first crack at making pumpkin rolls and it turned out great! I made 5. My grandmother in law loved it and never compliments anyone on cooking/baking. :D3y ago
zachstaffordVery good! Fun to make. Added a bit of food coloring to make the filling orange.3y ago