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Pumpkin Cake Roll Recipe

Pumpkin Cake Roll Recipe photo by Taste of Home

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From Allston, MA, Elizabeth Montgomery notes, "This dessert is delicious - especially if you love cream cheese and pumpkin."

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Pumpkin Cake Roll Recipe

Prep: 25 min. Bake: 15 min. + chilling

Yield: 8-10 Servings

25 15 40

Ingredients

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup finely chopped walnuts
CREAM CHEESE FILLING:
2 packages (3 ounces each) cream cheese, softened
1 cup confectioners' sugar
1/4 cup butter, softened
1/2 teaspoon vanilla extract
Additional confectioners' sugar

Directions

In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture.
Grease a 15-in. x 10-in. x 1-in. baking pan and line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool.
Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 slice) equals 332 calories, 16 g fat (6 g saturated fat), 85 mg cholesterol, 249 mg sodium, 42 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Pumpkin Cake Roll in Taste of Home October/November 1998, p67

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Reviews for Pumpkin Cake Roll

Pumpkin Cake Roll

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Reviewed on Nov. 18, 2011 by wildviolet

This is an excellent cake roll, just had trouble rolling it up, need a "how to" lesson. Like the other comment I too added extra cream cheese! umm yum. Defiantly worth mastering the roll!

Reviewed on Nov. 16, 2011 by stuartbethany

This has become a family tradition

Reviewed on Oct. 02, 2011 by mnccaleb

Yummy if you like pumpkin rolls, although I think I would add about 1/2 the icing. Both my husband and I prefer less icing.

Reviewed on Sep. 17, 2011 by Michele R

This was great! It split a little on top but not to bad. This was my first time making a roll. I will master it with no splits lol

Reviewed on Jan. 27, 2011 by wildviolet

Very delicious, but how do you roll with out getting cracks in the cake? Any advice would help.

Reviewed on Jan. 23, 2011 by misscleocat

Love, Love, Love this recipe. I have been making this for many years and it is still very much requested.

Reviewed on Oct. 25, 2010 by stuartbethany

My husband LOVES this! When he sees the canned pumpkin in the stores, he starts asking. It's a wonderful recipe!

Reviewed on Feb. 18, 2010 by andys_girl1823

I'm going to be making this for years to come. I'm a cream cheese fan and I used a whole 8 ounce package instead of 6 ounces and it was amazing. I had trouble keeping my brother out of it. Haha!

Reviewed on Oct. 28, 2008 by evelyn1954

This is the best Pumpkin roll recipe I have ever had the family just loves it! I have used it since 1999!!

Reviewed on Oct. 25, 2008 by lakelover8

These look delicious! I have a question...a gal from my work used to sell these around Christmas time and I bought a lot from her for my family.Have also tried other folks Pumpkin rolls that are more cake like in texture. Our favorite are the rolls which are more dense, less light and airy. Which category do these fall in?

Thanks!