Pumpkin Cake Roll

Name: Pumpkin Cake Roll
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 10 servings.
Ingredients: 3 large eggs, rom temperature; 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:; 6 ounces cream cheese, softened; 1 cup confectioners' sugar; 1/4 cup butter, softened; 1/2 teaspoon vanilla extract; Additional confectioners' sugar

This dessert is delicious, especially if you love cream cheese and pumpkin the way I do. —Elizabeth Montgomery, Allston, Massachusetts

Featured In

Our Favorite Pumpkin Cakes

Next Recipe

Ingredients

3 large eggs, rom temperature
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:
6 ounces 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 15x10x1-in. baking pan and line with parchment. 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.

Test Kitchen Tips

Be patient when beating eggs. Aerating them (just a fancy term for incorporating air!) lends structure and light texture to this delicate cake.

Want to make sure a cake layer is even? Use a baking pan that isn't warped, and rotate it halfway through baking.

Cool rolled cake seam-side down to prevent it from unrolling.

This cake is tender and can tear easily, so work slowly when spreading the filling.

Nutrition Facts

1 slice: 365 calories, 20g fat (8g saturated fat), 85mg cholesterol, 279mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 6g protein.

Reviews

Click stars to rate

Average Rating:

deb9962

Nov 22, 2019

I'd never made a pumpkin roll before. This was easy, and delicious
angela32

Oct 24, 2019

I left out the nuts and this was perfect. I like this recipe because you don't have to beat the egg whites seperately and then fold them in. Super easy and delicious!
Linda

Jan 21, 2019

I just made my first pumpkin roll and I have a question it is very good and so is the cream cheese icing I only a one split and it wasn't bad but I notice when you roll it up in a towel covered with powder sugar it still splits and it seems like the towel gets so damp is there a solution for that!
Dave_A

Oct 9, 2018

Great Pumpkin Roll. Some times I will use whipping cream with a little Pumpkin spice instead of the Cream Cheese. Wife has me make it a couple of times a year!
Jellybug

Oct 10, 2016

I made this today to see if it indeed was that easy to master...and to my surprise it was. I am definitely making this cake roll! delicious and easy!!!
wild_violet1964

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.
krysfielder

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???"
amiracle2012

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
JulMar327

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.
abreendre

Sep 9, 2014

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

Pumpkin Cake Roll

Featured In

Total Time

Makes

Ingredients

Directions

Nutrition Facts

Reviews

More from Taste of Home

Reader Interactions