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Pumpkin Roll

Tender pumpkin cake, cream cheese filling and walnuts combine to make a dessert everyone will rave about.

BLOG POSTINGS > Desserts & Baking

Pumpkin Roll

by zirbirt

Pumpkin roll has been a staple on my holiday dessert table for many years. This super moist, flavorful concoction definitely gets the most attention, and is the one dessert I never get any left-overs from.

Pumpkin Roll
The Cake
3 Eggs
1 can pumpkin puree
1 tsp Lemon Juice
3/4 cup All Purpose Flour
2 tsp Ground Cinnamon
1 tsp baking powder
1/2 tsp salt
1/4 tsp ground nutmeg

1 cup chopped walnuts
parchment paper (optional, but recommended)

The filling
1 8oz package of cream cheese
1 stick butter (softened)
1 1/2 cups powdered sugar
1 tsp vanilla

I start by adding my pumpkin and sugar to a bowl, then mixing on high for about 3 minutes. I then add my eggs, one at a time, then add in my lemon juice.

Next, I sift my flour, cinnamon, baking powder, salt and nutmeg all together and slowly add it to my liquid mixture.

I then take my cookie sheet or jelly roll pan, and place a piece of parchment paper on the bottom (note you do not have to use parchment paper, but I find it makes handling and rolling the cake a LOT easier). Then I spray the whole thing with non-stick spray and sprinkle on my chopped walnuts.

I then pour in my batter and spread it over the entire pan. (note it will be a very thin layer).

This goes into a 375 degree oven for about 15 minutes.

Once it is done, using the parchment paper, I slide it onto a tea towel. (note, I slide it, I do not flip it)

Using the parchment paper that is still under it, I roll it up... then wrap the rolled concoction in the tea towel.

I let that cool for about 30-45 minutes.

I do this to set the shape of the cake. If I let the cake cool flat, it wouldn't roll very well, and I would end up with a bit of a mess. As it is, the cake will break some, but at least it will maintain it's roll relatively well.

I then mix my filling ingredients all together until they are smooth.

I spread my cake back out, over some aluminum foil.. and smear my cream cheese filling all over it.

You may notice I don't worry to much about getting the filling exactly to the edge. This is because as I roll it back up the filling will push around and still make it to the edges. If I actually did frost it all the way to the edge, it would end up oozing out the ends.

Next, I roll it back up...

and wrap it in the foil. Then it goes into the fridge to cool for about an hour.

To serve, you can cut it into individual slices, or just slice it in half and leave a knife beside it (it depends how much you trust your guests ;-)

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