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Taste of Home

Pumpkin Cake Roll

TOTAL TIME: Prep: 25 min. Bake: 15 min. + chilling YIELD: 10 servings.
This dessert is delicious, especially if you love cream cheese and pumpkin the way I do. —Elizabeth Montgomery, Allston, Massachusetts

Ingredients

  • 3 large 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:
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • Additional confectioners' sugar

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 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.
  • 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.

Nutrition Facts

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

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