There is nothing better than homemade Pumpkin Roll. Spongy, pumpkin flavored cake combines with a sweet cream cheese filling to make this delicious fall dessert. This is one of those special treats I wait all year for my mom to make!
Pumpkin Roll is defintiely an indulgence and we reserve it as a Thanksgiving dessert. It’s a perfect dessert to make when entertaining; the rolled log dusted in confectionary sugar makes for beautifully presented slices when serving. I also love the idea of serving seasonal fare at dinner parties, so if you’re planning a party this fall, try this recipe!
While it seems like an intimidating recipe, just take it one step at a time and you’ll be fine!
Making Classic Pumpkin Roll
First make the pumpkin cake batter. You’ll beat eggs, sugar, canned pumpkin and some lemon juice with an electric mixer in a large mixing bowl. In a separate bowl, you’ll combine flour, baking powder, cinnamon, ginger, nutmeg and salt. Once stirred, fold the dry ingredients into the pumpkin mixture.
Pour the cake batter into a greased and floured jelly roll pan (15 x 10 x 1) and spread it evenly. Sprinkle chopped walnuts over the top and bake at 375° F for 15-20 minutes. You’ll know it’s ready when the edges of the cake start to pull away from the sides of the pan!
A Tip!
You’ll know it’s ready when the edges of the cake start to pull away from the sides of the pan! Be ready to roll the cake as soon as it comes out of the oven; rolling it while it’s warm is key.
While the cake is baking, take a linen towel or a piece of parchment paper and sprinkle it with powdered sugar. You’ll use this to roll the cake and the sugar will prevent the cake from sticking. When the cake comes out of the oven, turn it out on to your sugared towel. While the cake is still hot, slowly and carefully roll the towel and cake together. Start with the short end of the cake to roll. Leave it in the towel, move the rolled cake to a cooling rack and allow to cool completely.
Next, prepare the filling. With the electric mixer, beat powdered sugar, softened cream cheese, softenend butter and vanilla until smooth.
Once the cake is cooled, carefully unroll it and spread the filling evenly across the entire cake. Gently re-roll the cake, place on a serving dish, cover in plastic wrap and chill until serving, at least 2-3 hours.
Enjoy! A perfect treat to go with a cup of coffe or tea!
- 3 eggs
- 1 c. sugar
- 2/3 c. pumpkin
- 1 tsp. lemon juice
- 3/4 c. flour
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. ginger
- 1/2 tsp. nutmeg
- 1/2 tsp. salt
- 1 c. walnuts, chopped
- Filling
- 1 c. powdered sugar
- 8 oz. cream cheese, softened
- 4 T. butter, softened
- 1/2 tsp. vanilla
- Beat eggs, sugar, canned pumpkin and lemon juice with an electric mixer in a large mixing bowl.
- In a separate bowl, combine flour, baking powder, cinnamon, ginger, nutmeg and salt.
- Fold the dry ingredients into the pumpkin mixture.
- Pour the cake batter into a greased and floured jelly roll pan (15 x 10 x 1) and spread it evenly. Sprinkle chopped walnuts over the top and bake at 375° F for 15-20 minutes. Cake is ready when the edges start to pull away from the sides of the pan.
- While cake is baking, take a linen towel or a piece of parchment paper and sprinkle it will powdered sugar. (Use this to roll the cake; the sugar will prevent the cake from sticking)
- When cake comes out of the oven, turn it out on to your sugared towel.
- While the cake is still hot, slowly and carefully roll the towel and cake together. Start with the short end of the cake to roll.
- Leave it in the towel, move the rolled cake to a cooling rack and allow to cool completely.
- Next, prepare the filling. With the electric mixer, beat powdered sugar, softened cream cheese, softenend butter and vanilla until smooth.
- Once cake is cooled, carefully unroll it and spread the filling evenly across the entire cake.
- Gently re-roll the cake, place on a serving dish, cover in plastic wrap and chill until serving, at least 2-3 hours.
I love and hate that you posted this! Haha Love, because it’s fall and this is A MUST. Hate because every time i try this it doesn’t come out very eye appealing! lol
First of all, YUMMMM. I love everything pumpkin and this looks SO good. Pinning for sure!
Pinning this to try with gluten free flour! I love that it’s different than pumpkin pie 😉
This looks so yummy! My stomach is growling looking at it!
Looks delicious! Do you think omitting the walnuts would change the recipe? I have a nut allergy kiddo but would love to make this!
No! The nuts give it a little crunch but the pumpkin and cream cheese flavor definitely will stand on their own! To be honest I think many recipes you’ll fine don’t have the nuts…my mom just loves them in everything! Let me know if you try it!
Your pumpkin roll looks a-ma-zing and it’s so easy to make! I can only imagine the flavors! 🙂
Yummmm! Need to try this.
http://www.styledmuse.com
Oh yummy, yummy. I love cream cheese! I agree, this would be perfect for a holiday gathering!
I love a good pumpkin roll! I might just have to make this this weekend!
I cannot wait to try this recipe, I love pumpkin and the creamy filling looks divine!!! Thanks for sharing!!! Nom Nom Nom
I always have to have a piece when a pumpkin roll is in the picture! This looks delicious!
I love the tips! I had no idea that you needed to roll the cake when it was still warm. I’m excited to try this out!
This sounds delicious!! In the train home now and getting really hungey…
I want to eat this off my screen! This looks incredible and I cannot wait to try.
This looks amazing! I know my family is going to love this recipe.
This looks really yummy! I do enjoy pumpkin rolls but have never tried to make one. I might have to give this a try.
Looks so tasty! I never put walnuts in my pumpkin rolls and that is a great addition!
I can’t wait to try this! It looks amazing, thanks for sharing!
This is one of my favorite fall desserts! Thanks for sharing.
I love pumpkin rolls but I’ve never made one before. Yours is beautiful!