Pumpkin Roll
User Reviews
4.6
27 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
8 people
-
Calories
426 kcal
-
Course
Bread
-
Cuisine
International
Pumpkin Roll
Report
Pumpkin Roll – topped with walnuts with sweet cream cheese filling. This is the best and easiest pumpkin roll recipe ever, so decadent!
Share:
Ingredients
Cake Ingredients:
- 3/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 3 eggs room temperature
- 1 cup sugar
- 2/3 cup pure pumpkin puree
- 1 teaspoon lemon juice
- 1 cup walnuts finely chopped
- powdered sugar
Filling Ingredients:
- 1 package cream cheese room temperature
- 1/3 cup butter room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat the oven to 375°F (190°C). Coat a 15x10x1-inch (38 cm x 25 cm x 2.5 cm) baking pan with nonstick spray, line it with parchment paper, and spray the parchment again with nonstick spray; set aside.
- In a bowl, stir together the flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
- In a stand mixer, beat the eggs on high speed for 5 minutes. Gradually add the sugar on medium speed until combined. Mix in the pumpkin and lemon juice. On low speed, beat in the flour mixture until just combined. Spread the batter evenly in the prepared pan and sprinkle with walnuts.
- Bake for 15 minutes, or until the cake springs back when lightly touched. Loosen the edges of the cake from the pan and turn it out onto a clean kitchen towel sprinkled lightly with powdered sugar. Remove the parchment paper. Roll the towel and cake into a spiral, starting from a short side, and let it cool on a wire rack.
- Create the filling by beating the cream cheese, butter, and vanilla extract on medium speed in a stand mixer until smooth. Gradually beat in the powdered sugar until well combined.
- Unroll the cake and remove the towel. Spread the filling over the cake, leaving a 1-inch (2.5 cm) unfrosted border. Roll the cake back up and trim the ends. Cover with plastic wrap and chill for a minimum of 2 hours.
Notes
- For the cleanest cut, slightly freeze the cake before slicing and serving.
Nutrition Information
Show Details
Serving
8people
Calories
426kcal
(21%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Cholesterol
81mg
(27%)
Sodium
239mg
(10%)
Fiber
2g
(8%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 426 kcal
% Daily Value*
| Serving | 8people | |
| Calories | 426kcal | 21% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 81mg | 27% |
| Sodium | 239mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
27 reviews
Excellent
Other Recipes
You'll Also Love
