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Pumpkin Cake Roll

 Pumpkin Cake Roll
From Allston, MA, Elizabeth Montgomery notes, "This dessert is delicious - especially if you love cream cheese and pumpkin."
8-10 ServingsPrep: 25 min. Bake: 15 min. + chilling

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 McCormick® Pure 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

2 of 2

Pumpkin Cake Roll (continued)

Directions (continued)

  • 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.