A thin pumpkin cake that has been rolled in nuts and white cream filling. Served chilled and can be frozen. If desired, sprinkle with confectioners’ sugar.
| Servings: | 16 |
| Yield: | 15 x10x1-inch cake |
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 6 ounces cream cheese, softened
- 1 cup confectioners’ sugar
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- 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 degrees F (190 degrees C) 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.
Nutrition Facts
| Calories | 228 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 5 g |
| Sodium | 193 mg |
| Sugars | 21 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
It was very delicious and easy to follow instructions. It is now one of my favourites
I’ve made this recipe numerous times. Turns out great every time. I do not use wax paper I use parchment paper and it works much much better. I add extra cinnamon and a dash of nutmeg 🙂
This was our first time making a roll cake. It was much easier than anticipated. We made the recipe, froze it, and ate it at a later date. Although a bit sweet, we really enjoyed the flavour.
I double the spices. This is always a winner.
Very disappointing recipe. I’ve made several pumpkin rolls and wanted to try a new recipe. Dry, cracked and cloyingly sweet.
this is awesome. everyone loves it. i get many requests for this at all of our parties and social gatherings
I made it without nuts and will definitely make it again
I liked the nuts on the outside of the pumpkin roll, that was different from other pumpkin rolls I’ve had in the past. I did feel that the pumpkin flavor was weak though…almost non-existent to very light. This recipe was easy to make as long as you follow the instructions listed. Makes a nice presentation.
My all-time pumpkin roll favorite year after year!! For clean cuts, make sure you use a serrated knife, wiped clean after each cut!!
I love this recipe. Delicious, beautiful and easy to make. Just follow the steps, and you will be super happy!
Family favorite for the past couple of yrs
Used entire pack of cream cheese. Touch more spices. Great
It was OK.
Delicious! Didnt roll well the first time. Second time I rolled it in parchment paper and let cool. much better!! I also added cool whip to cream cheese.
I love it. Absolutely fantastic. Will make it again. I did add some berries in the filling. Beyond divine.
I made this for my family. A neighbor showed up and ask me to make them one. I ended up making 5 for neighbors and friends. It’s a good recipe to work with and soooo good to eat.
I have made this every year for Thanksgiving.. My family just loves it. Sometimes I will also make it for Christmas because I get request for it…
Good taste, not enough filling, would double next time. Cracked, next time will test at twelve minutes instead of fifteen
Didn’t make any changes and would definitely do it again .
I followed the recipe and it was a delicious welcome at our Christmas party! This is perfect for fall and holidays. Love this.
No changes, tastes great, making it every now and then.