I love serving this pumpkin roll during afternoon tea. It’s not as rich as most cakes, so it’s just perfect for tea. I usually have my rich cakes with coffee because the extra bitterness of coffee just helps balance the taste. A slice of this cake is enough to satisfy your sweet cravings. But since it’s not as rich as most cakes, you can have a second slice and even a third without getting tired of its taste. And there;’s the fact that pumpkin is just too perfect for this dessert.
See what our friends from Valerie’s Kitchen have to say about this recipe:
“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.”
This cake roll has all the right textures on it. You have to try this to see for yourself what I am talking about. Your family will love the simplicity of this cake roll and… it looks really pleasing to the eyes too.
Ingredients
Cake:
3/4 cup Gold Medal all-purpose flour
1 cup Domino white sugar
1 teaspoon Clabber Girl baking soda
2 teaspoons McCormick pumpkin pie spice
1 cup Libby’s pumpkin puree (not pie filling)
3 Eggland’s eggs
1 teaspoon fresh lemon juice
3 to 4 tablespoons Domino powdered sugar
Filling:
1 (8 ounce) package Philadelphia cream cheese, softened
1/4 cup Land O Lakes butter, softened
1 teaspoon McCormick vanilla extract
1 cup Domino powdered sugar
1 teaspoon fresh lemon juice
1/2 cup Oh! Nuts walnuts, finely chopped
Instructions
Preheat oven to 375 F 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.
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Quick Tip: Don’t overbake, you want the cake to be very moist.
Thanks again to Valerie’s Kitchen for this amazing recipe.
