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Walnut Pumpkin Cake Roll

 Walnut Pumpkin Cake Roll
This is one of my family's favorite dessert recipes, especially for holiday gatherings.
10-12 ServingsPrep: 20 min. + chilling Bake: 15 min. + cooling

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 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup finely chopped walnuts
  • Confectioners' sugar
  • 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

Directions

  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.
  • Grease the paper; set aside. In a bowl, beat eggs for 3 minutes.
  • Gradually add sugar; beat for 2 minutes or until mixture becomes
  • thick and lemon-colored. Stir in pumpkin and lemon juice. Combine
  • dry ingredients; fold into pumpkin mixture. Spread batter evenly in

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Walnut Pumpkin Cake Roll (continued)

Directions (continued)

  • prepared pan. Sprinkle with walnuts.
  • Bake at 375° for 12-14 minutes or until cake springs back when
  • lightly touched in center. Cool for 5 minutes. Turn cake out of pan
  • onto a kitchen towel dusted with confectioners' sugar. Gently peel
  • off waxed paper. roll up cake in towel jelly-roll style, starting
  • with a long side. Cool completely on a wire rack.
  • In a bowl, combine filling ingredients; beat until smooth. Unroll
  • cake; spread evenly with filling to within 1/2 in. of edges. Roll up
  • again. Cover and refrigerate for 1 hour before cutting. Refrigerate
  • leftovers. Yield: 10-12 servings.
Nutritional Facts: 1 serving (1 slice) equals 312 calories, 17 g fat (7 g saturated fat), 81 mg cholesterol, 247 mg sodium, 36 g carbohydrate, 2 g fiber, 6 g protein.