When I think of fall goodies, the image of a pumpkin roll pops into my mind. The pumpkin roll is a favorite in my family, and this pumpkin cake roll recipe that I picked up in a recent issue of Better Homes and Gardens is an absolute jewel.
Pumpkin Cake Roll Recipe
I’ve been spending a lot of time at my mom’s house recently, baking and cooking with her, and this beautiful pumpkin cake roll was a group effort.
With a 4-year-old and a 1-year-old running around it takes at least two brains and two sets of hands to get anything accomplished in the kitchen.
Plus, how fun is it to bake with your mom?
For some reason, I always thought that making a pumpkin roll would be difficult. Impossibly difficult.
Luckily, while it does take a bit of patience and a gentle hand, it’s certainly not difficult to make this delicious pumpkin cake roll. It’s definitely worth the extra effort on Thanksgiving because it’s just a pretty as it is delicious.
I mean, just look at that cool, smooth cream cheese filling and tell me that you’re not dying to plunge a fork into a slice of this pumpkin roll!
I know that more than a few of you are shaking your fists at me wondering why this pumpkin cake roll has nuts on the outside. A lot of my readers don’t prefer nuts of any kind in their desserts (I understand, I have a kid who won’t eat anything with nuts in it). It’s really no problem as omitting the nuts from the recipe won’t affect the flavor one bit. Omit away. :) Personally, I love walnuts, so I’m always looking for a way to include them in my recipes.
If you want to impress friends and family this fall season, be sure to give this pumpkin cake roll a whirl. It’s not as difficult to make as you might think, and oh boy, is it delicious. While you’re here, don’t miss my FAMOUS pumpkin crunch cake recipe!
Pumpkin Cake Roll
- 3 eggs
- 3/4 cup all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
- 1 teaspoon lemon juice
- Powdered sugar
- 1 cup finely chopped walnuts
- 1 8-ounce package cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
1.Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1 inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside. 2. Preheat oven to 375 degrees. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts. 3.Bake 12 to 15 minutes or until cake springs back when touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. 4. Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in the 1 1/2 cups powdered sugar. 5. Unroll cake; Spread cake with filling within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.