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

Pumpkin Cake Roll Recipe

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5 14 20
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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
Test Kitchen Approved
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

Reviews for Pumpkin Cake Roll

AVERAGE RATING
(20)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 24, 2016

"This is a great recipe. Mastering the roll takes time and patience, even if it doesn't look the greatest it will get eaten. I use the 8oz. bricks of cream cheese since that is what I find on sale around the holidays. My family would rather have this than the pumpkin pie. I usually make 2, one for the walnut lovers and one with out."

MY REVIEW
Reviewed Nov. 11, 2015

"My family loves this, especially my dad! I didn't make it one year at Thanksgiving and everybody said "Where's the pumpkin cake roll???""

MY REVIEW
Reviewed Jul. 29, 2015

"This was my first try on a pumpkin roll. My friend used to make them and it looked complicating to me so I never made it for myself, but I'm glad I stepped out of my comfort zone and tried it. We loved it so my family will be eating this at Thanksgiving as well"

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."

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