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Pumpkin Roll Cake

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I like pumpkin pie but I LOVE this Pumpkin Roll Cake! A thin pumpkin cake is rolled around a white cream filling and nuts, then dusted with confectioners sugar. Can be frozen and served chill. The perfect recipe for Thanksgiving!

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Rate this recipe 4.5/5 (273 Votes)

Ingredients

  • 3 eggs
  • 1 cup white 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 walnuts, chopped
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract

Details

Servings 16
Preparation time 45mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 375°F

In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.

In another bowl, combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15x10x1-inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Bake at 375°F for 15 minutes or until cake springs back when lightly touched.

Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

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