The combination of pumpkin, almonds, and cream cheese is simply delicious.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 15 |
| Yield: | 1 to 15 – inch roll |
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup chopped walnuts
- 1 (8 ounce) package cream cheese
- 2 tablespoons butter
- 1 ½ cups confectioners’ sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10×15 inch jelly roll pan.
- In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
- Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner’s sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
- To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners’ sugar. Stir in vanilla.
- Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
Nutrition Facts
| Calories | 259 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 172 mg |
| Sugars | 26 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Good recipe!!
i made it came out good. the only thing is i put 3/4 cup of pumpkin in it instead of 2/3 cup.
These are so easy. Not hard at all. Just a little messy. That’s it. But so fun to make and delicious
This tastes fabulous! It took longer for the cake to bake than the recipe stated. I need more practice on the roll without it cracking.
It was nice to have when I needed something extremely sugary. However, I did put a little cool whip in the filling. Nice a sweet, but a little tastes too!
Amazing! This was easy-peasy to mix up. I used 2 teaspoons of pumpkin pie spice rather than the one listed. I was leery of the towel and turned the cake out onto parchment dusted with icing sugar. It rolled up like a carpet. Best of all it is delicious. It’s Thanksgiving weekend here in Canada. Thank you for sharing.
This recipe is so wonderfully yummy! I have never made pumpkin rolls before and made 6 of these at Christmas time for family gatherings…wow what a hit! Everyone loved it and said it was the best pumpkin roll they’ve ever tasted. Not to mention it was not too difficult to make. I used a jackolantern and it worked great. Thanks for posting this recipe! I will use it forever!
This recipe was so good. Oh my goodness. This recipe was the first one I have ever made and my hubby and I loved it. My cake part did crack a little bit but that’s alright because it didn’t change the flavor which was perfect!!! Thank you for the recipe!!
I’ve never made a roll before so I was a little nervous, but this recipe was so easy! Tastes amazing, and looks festive. Everyone raved about it. I read the other reviews and used wax paper on both sides of the towel when rolling while the cake was still warm, then refrigerating to cool. I also rolled the finished product in wax paper to keep it fresh overnight. Came out great!
Overall it had a good flavor. But I learned the hard way it is NOT a make-a-day-ahead dessert. Silly me. It cooked up fine, nice texture and height. Rolled up great. The spread was the right consistency. Then I put it in the fridge to hold for dinner the next day. Mistake! When I pulled it out the next day, the cake part was thin, dry and hard. I might try this one again on a night when we can enjoy it that same evening.
Anything rolled is always intimidating, but the towel trick worked very well. This was easy and delicious.
My sister has been making this for Thanksgiving for years, and it is truly delicious. Very filling, and a nice alternative to pumpkin pie.
I make about 12 of these every year for a bakesale I do. I get 12.00 for them. I always use wax paper to line my pan and grease and flour it. Sorta messy but worth it.
I made this last Christmas and everyone LOVED it!! 5 stars!
Although my cake cracked, i did fill it with maple-walnut ice cream. I know this is off-topic but a great taste combo.
As big a fan of pumpkin rolls I am, I’ve always been intimidated by actually making one. This was my first attempt and it was a piece of cake! Not to mention delicious!! I did make a few minor changes, I substituted pecans for the walnuts, and I only cooked it for 12 min because I used a convection oven, any longer and the edges would’ve browned. I lined my pan with parchment which prevented any sticking. I also think I could’ve dusted my towel with more powdered sugar, it didn’t stick, but it wasn’t enough to coat the top when I unrolled it. This is Definitely a keeper!
This was just like ex-mother in law used to make. It is a wonderful recipe. You have to pay close attention when putting the confectioners sugar on the towels. If you don’t use enough it will stick to the towel but after you have made this a couple of times you should get the hang of it. The crean cheese filling is so good. I made it for christmas and it was gone before I knew it!
Great pumpkin roll! It was harder than some desserts I make, but I followed the directions almost perfectly and it turned out great. I kept it rolled in the towel for not quite an hour. I also used a little more cinnamin and substituted pecans for the walnuts. The filling was perfect and the bread rolled nicely without cracking.
I love this recipe 🙂
Thanks for this recipe. My family and friends loved it. I will definitely make it again and again. It looks hard to make but it’s not. I followed the recipe without changing anything.
This was absolutely fabulous.