Pumpkin Roll

Cassie *


I found this delicious Pumpkin Roll recipe in my Woman's Day Mag..I had to try it. It was delicious. I like the texture the walnuts gave it. A little twist on Pumpkin Roll.

pinch tips: How to Fold Ingredients




15 Min


15 Min


3 large
1 c
granulated sugar
2/3 c
canned pure pumpkin
3/4 c
all purpose flour
1 tsp
baking soda
1/4 tsp
ground cinnamon
2 c
toasted walnuts, finely chopped
1-8 oz
cream cheese, at room temperature
1 Tbsp
unsalted butter, at room temperature
3/4 c
confectioners' sugar
3/4 tsp
pure vanilla extract

Directions Step-By-Step

Heat oven to 350 F.

Lightly coat a 15 1/2 x 10 1/2 x 1-in. jelly roll pan with cooking spray and line the bottom with parchment, leaving an overhang on two sides; coat the parchment with cooking spray.
In a large bowl, whisk together the eggs, granulated sugar, pumpkin, flour, baking soda and cinnamon.

Spread the batter into the prepared pan. Sprinkle with 1 1/2 cups walnuts and baked until the cake is puffed and a wooden pink inserted in the center comes out clean, 10-15 minutes.
Let the cake stand for 5 minutes, then sprinkle the remaining 1/2 cup of walnuts over the top.

Place a clean kitchen towel directly on top,then a baking sheet on top of that. Invert the cake,then remove the pan and parchment.

Starting from a long side, gently roll up the cake with the towel. Place seam side down on a wire rack and let cool completely, about 30 minutes.
When ready to assemble, using an electric mixer, beat the cream cheese and butter until combined. Beat in the confectioners' sugar and vanilla until light and fluffy, about 2 minutes.

Carefully unroll the cake, leaving it on the towel (there may be some cracking). Spread with the cream cheese filling, reroll into a log and transfer to a servers platter.

This was so moist!

About this Recipe

Course/Dish: Other Desserts