MK Hennigan's Pumpkin Roulade

Pumpkin Roulade
Yields: 8 Servings

Serving suggestions: Serve on a platter, dust Pumpkin Roulade with powdered sugar

Preheat oven 375°F

Prepare cookie sheet with parchment paper

Ingredients:

3/4 cup all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon Kosher salt
3 large eggs, at room temperature
1 cup granulated, white sugar
3/4 cup pumpkin puree
1/2 cup chopped pecans soaked in 1/4 cup bourbon for at least 15 minutes, Schermer Pecans are my favorite
1/2 cup powdered sugar

Filling:

Directions:

Preheat oven to 375°F. Spray cookie sheet with parchment paper with cooking spray, be generous.
In a bowl, sift flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt, whisk to combine.
Place eggs and sugar in the bowl of an electric mixer with paddle attachment, beat at medium speed until thickened, about 2 minutes. Turn mixer on low, add in pumpkin purée and soaked pecan until combined. Slowing spoon in flour mixture, mix just until combined. Remove bowl from mixer and stir by hand as needed. Pour pumpkin mixture into prepared pan for 10 to minutes until cake springs back.

Pumpkin Roulade Photo