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Pumpkin Cake Roll Recipe
Pumpkin Cake Roll Recipe photo by Taste of Home

Pumpkin Cake Roll Recipe

Publisher Photo
From Allston, MA, Elizabeth Montgomery notes, "This dessert is delicious - especially if you love cream cheese and pumpkin."
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling
MAKES: 8-10 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Pumpkin Cake Roll in Taste of Home October/November 1998, p67

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.

Reviews for Pumpkin Cake Roll

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 5, 2014

"This has a very mild pumpkin taste. If one likes more pumpkin flavor, this cake isn't the one. This is also, very easy to make."

MY REVIEW
Reviewed Sep. 9, 2014

"I found this quick and easy for a cake roll and also very tasty."

MY REVIEW
Reviewed Jan. 17, 2014

"There are several Pumpkin Roll recipes out there. After my mother and I made these we've never searched for another one. They can be tricky to make but if you master them you'll make them a holiday staple. This is more of a dense cake; it?s not so much light and airy as it is decadent. My mom and I make ours without nuts on top but if you're looking for something to create a more diverse texture make 2 one with and one without. You can never have enough roll! I've easily made over 50 of these bad boys so here are a couple tips. When it comes to rolling these, use an old pillowcase instead of a dish towel of cheese cloth. The linen is finer and comes away from the cake much easier. When you roll them the first time right out of the oven, make sure you're rolling it as if the icing is in there. The first couple inches are the hardest. If you?re using a pillow case roll the end of the pillow case up tight until you get to the end of the cake and continue loosely, sort of like a spacer for the very inside. You don't want a super tight roll because it will make the cake crack and you won't have a lot of room for error when you add the icing later. As far as the icing goes, it?s hard to mess up a cream cheese icing. It goes great with everything! My family does the 6 ounces of cream cheese but experiment with the thickness and adding additional flavors. I?m going to try a little flavored syrup in mine next time. For those living on the edge try using your favorite dark rum as an extra treat! Be careful not to get it too thin or you'll have icing everywhere :) cut the log partially frozen for more precise spiraling and use a hot knife. Wiping off the knife each time will properly show off just how hard you worked to get these delicious rolls made from scratch!"

MY REVIEW
Reviewed Nov. 16, 2011

"This has become a family tradition"

MY REVIEW
Reviewed Oct. 2, 2011

"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."

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