Wilma'S Pumpkin Roll
A moist, flavorful pumpkin roll with pecans and spices, perfect for autumn gatherings or holiday desserts, offering a delightful combination of pumpkin and warm spices.
Ingredients
Instructions
- Preheat oven to 375°F.
- Grease a cookie sheet.
- Beat eggs on high for 3 minutes.
- Beat in sugar.
- Stir in canned pumpkin and lemon juice.
- In another bowl, stir together flour, baking powder, pumpkin pie spices, and salt.
- Fold the dry mixture into the pumpkin mixture.
- Spread the batter into the greased cookie sheet.
- Spread with chopped pecans.
- Bake for 15 minutes.
- Place powdered sugar on a kitchen towel.
- Turn the cake onto the powdered sugar towel and roll up until cool.
Tips & Substitutions
For a fluffier texture, ensure the eggs are beaten well and incorporate air into the mixture. If you don't have pecans, walnuts or almonds can be used as a substitute. You can also add a dash of vanilla extract to enhance the flavor. Be cautious not to overbake the roll, as it can become dry. For a festive touch, consider dusting with additional powdered sugar before serving.
Serving Suggestions
Serve slices of the pumpkin roll with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. It pairs beautifully with a cup of spiced chai tea or coffee. For a delightful brunch spread, consider serving it alongside American recipes such as Johnny Appleseed Pudding or a fresh fruit salad.
Storage & Reheating
To store leftovers, wrap the pumpkin roll tightly in plastic wrap and place it in an airtight container. It can be kept in the refrigerator for up to a week. If you want to freeze it, wrap it in foil after it cools and store it in the freezer for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Wilma'S Pumpkin Roll contains roughly 145 calories, with 3g protein, 29g carbohydrates, and 3g fat. It is an excellent source of vitamin A (28% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1254mg per serving (55% 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 make this pumpkin roll ahead of time?
Yes, the pumpkin roll can be made a day in advance. Just ensure it is tightly wrapped in plastic wrap to keep it moist. It can also be frozen for longer storage; just thaw it in the fridge before serving.
What can I substitute for pumpkin if I don’t have any?
If you don’t have canned pumpkin, you can use homemade pumpkin puree or even butternut squash puree as a substitute. Both will give a similar texture and flavor to the roll.
How do I know when the pumpkin roll is done baking?
The pumpkin roll is done when it springs back to the touch and a toothpick inserted into the center comes out clean. Be careful not to overbake, as it can dry out and crack when rolling.
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).