PUMPKIN ROLL CAKE RECIPE

Pumpkin Roll tastes like the perfect fall day! This classic recipe is updated with a cream cheese-white chocolate-caramel filling and is surprising easy to make!

INGREDIENTS
PRODUCTS

• 1/2 cup chopped pecans (plus more for garnish)
• 3/4 cup all-purpose flour
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• 4 eggs (, separated)
• 1 cup granulated sugar (, divided)
• 2/3 cup canned pumpkin ((not pumpkin pie filling))
• 1 tablespoon lemon juice
• 1 package (8 ounces) cream cheese (, softened)
• 4 squares (1 ounce each) white chocolate (, melted)
• 1/3 cup caramel ice cream topping
• 2 packages thawed, frozen whipped topping (8 oz. each)
• 1/2 teaspoon salt

INSTRUCTIONS

1. For the cake, preheat oven to 375ºF. Line base of 10-1/2 x 15-1/2-in. jelly roll pan with parchment paper; set aside.
2. In food processor, pulse pecans until finely ground. Set aside.
3. In medium bowl, sift together flour, pumpkin pie spice, baking powder and salt. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
4. .................................

for full recipes please see : www.wilton.com

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