Pumpkin Roll Pleaser

Cynthia Martinez


I have always wanted to make one of these and was scared to try. It was surprisingly easy. I got the basic outline from a recipe in Women's Day Nov 2012. I just rounded off the cups and added some extra butter to sautee the walnuts in.

★★★★★ 2 votes
Not many at my house
15 Min
1 Hr 15 Min


large eggs
1 c
1 c
pure pumpkin (can or homemade)
1 c
all purpose flour
1 tsp
baking soda
1/4 tsp
ground cinnamon
2 c
sauteed walnuts finely chopped
1 box
8 oz cream cheese
4 Tbsp
1 c
confectioners' sugar
1 tsp
vanilla extract


1Heat oven to 350. Lightly coat a 15" x 10" x 1" jelly roll pan with Pam and parchment , leaving the overhand on two sides; coat the parchment with cooking spray.
2In pan heat 2 T butter, while that is melting put walnuts in food processor and pulse to chunks. Then dump those in the butter and stir around for 2 minutes.
3In a large bowl whisk together the eggs, sugar, pumpkin, flour, baking soda and cinnamon. Spread the batter into the prepared pan. Sprinkle with 1 1/2 cups sauteed walnuts and bake until the cake is puffed and a wooden toothpick inserted in the center comes out clean, 10-15 minutes.
4Place a clean kitchen towel drectly on the top, then a baking sheet on top of that. Invert the cake then remove the pan and parchment paper. Let this sit til completely cool at least 30 min.
5When you are ready to put it together, using an mixer,beat the cream cheese and 2 T butter until combined. Beat in confectioners sugar and vanilla til light and fluffy, about 2 min. Spread cake with cream cheese mixture and roll up from long side. Sprinkly with remaining sauteed walnuts..

About this Recipe

Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids