Pumpkin Jelly Roll
A moist pumpkin jelly roll with spiced pecans and creamy filling, perfect for fall gatherings or festive desserts, blending warm spices with rich pumpkin flavor.
Ingredients
Instructions
- Beat eggs for 5 minutes.
- Gradually add sugar and canned pumpkin to the beaten eggs.
- Sift together flour, baking powder, ginger, nutmeg, cinnamon, and salt.
- Add the dry ingredients to the egg mixture and mix well.
- Grease an 11 x 17-inch jelly roll pan.
- Pat the dough into the prepared pan and sprinkle with chopped pecans.
- Bake at 350°F (175°C) for 15 minutes.
Tips & Substitutions
For a lighter texture, ensure you beat the eggs long enough to incorporate air. If you don't have pecans, walnuts or almonds can be used as a substitute. To enhance flavor, consider adding a splash of vanilla extract. Be cautious not to overbake; the jelly roll should be soft to the touch when done. This recipe can also be adapted using a gluten-free flour blend for those with dietary restrictions.
Serving Suggestions
Dust the cooled jelly roll with powdered sugar and slice into pieces for serving. This dessert pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Anne Brown's Christmas Ribbon Salad for a delightful contrast of flavors. It can also be enjoyed with a cup of coffee or tea.
Storage & Reheating
Allow the jelly roll to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 4 days. For longer storage, consider freezing individual slices; wrap them well and place them in an airtight container. Thaw in the refrigerator overnight before enjoying.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Jelly Roll contains roughly 302 calories, with 3g protein, 28g carbohydrates, and 20g fat. It is a good source of dietary fiber (17% of the Daily Value), calcium (11% of the Daily Value), and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 929mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just ensure that it is well-drained to avoid excess moisture in the batter. Roast or steam the pumpkin until tender, then blend until smooth. This will give your jelly roll a fresher taste and more vibrant color.
How do I prevent the jelly roll from cracking?
To minimize cracking, make sure to roll the jelly roll while it's still warm. Use a clean kitchen towel dusted with powdered sugar to help with rolling. If it does crack, don't worry; you can cover it with frosting or whipped cream for a beautiful presentation.
What can I do with leftover jelly roll?
Leftover jelly roll can be transformed into a delicious trifle. Layer the slices with whipped cream, fruit, and perhaps a drizzle of caramel sauce for a delightful dessert. Alternatively, serve the slices with coffee for a delightful afternoon treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).