Pumpkin roll is one of my all time favorite things to make at this time of year. If you’re not feeling the fall vibe just yet, this will do it for you. The flavors of pumpkin and cream cheese with the crunch of the finely chopped walnuts is out of this world good. It tastes like the holidays.
There is definitely a method to making pumpkin roll but it’s fun and it will turn out great if you follow a few simple steps – I promise. Here we go!
You can use any rimmed baking sheet that measures from 10″ x 15″ up to 12″ x 17″. I always use my standard 12″ x 17″ jelly roll pan. Cut a piece of parchment paper to fit your pan. Spray the edges of the paper and the edges of the pan with cooking spray so the cake will lift out easily after baking. Pour the cake batter on to the center of the parchment paper.
Using a plastic spatula, spread the cake batter out evenly over the paper, right up to the edges. Bake at 300 degrees for 10 to 15 minutes, checking often. Don’t overbake, you want the cake to be very moist. Allow to cool about 20 minutes.
Pull out a clean dish towel and dust it generously with powdered sugar. This will help prevent the cake from sticking to the towel. Carefully turn the cake out on to the prepared dish towel, parchment paper side up. Peel the parchment paper off. Fold the end of the dish towel over the narrow end of the cake. I know this seems crazy but trust me.
Roll the cake from the narrow end with the dish towel inside. Let it sit for about 30 minutes or more. This will help the cake to keep it’s form and prevent it from cracking. Still with me? We’re almost there!
Pumpkin Roll with Cream Cheese Walnut Filling
Yield: 12 slices
- 3/4 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree (not pie filling)
- 3 eggs
- 1 teaspoon fresh lemon juice
- 3 to 4 tablespoons powdered sugar
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 teaspoon fresh lemon juice
- 1/2 cup walnuts, finely chopped
Preheat oven to 375 degrees . Cut a piece of parchment paper to fit a jelly roll pan or rimmed baking sheet that measures at least 10” by 15” or up to 12” x 17”. Spray the edges of the parchment paper and the edges of the pan with cooking spray.
In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Smooth mixture out evenly over the parchment paper with a rubber spatula.
Bake for 10 to 15 minutes depending on the size of your pan. Watch closely and do not over bake. Remove from oven and allow to cool about 20 minutes.
Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar, and turn the cake onto the towel parchment paper side up. Peel the parchment paper off. Turn the edge of the towel over the narrow end of the cake. Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. Let the cake sit for at least 30 minutes or more.
Make the filling. In a medium bowl, blend cream cheese, butter, vanilla, sugar, and lemon juice with an electric mixer.
Unroll the cake and spread the filling evenly over the surface. Sprinkle chopped walnuts over the filling. Roll the cake again, this time without the towel. Wrap the roll in heavy duty foil and refrigerate for at least an hour or more. When ready to serve, move the cake to a cutting board and slice into 1” slices. Sprinkle with additional powdered sugar if desired.
Foil wrapped pumpkin roll can be frozen for up to a month.
Adapted from Allrecipes.com