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, room 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

Ingredients

3 large eggs, room 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.

Pumpkin Cake Roll

Recommended

Read Next

Ingredients

Directions

Nutrition Facts

More from Taste of Home

Pumpkin Cake Roll

Recommended

Total Time

Makes

Read Next

Ingredients

Directions

Nutrition Facts

More from Taste of Home