Pumpkin Roll

I served these at my wedding brunch, I was married in November, I don’t recommend getting married in November but I do highly recommend this desert for all occasions or just for your family’s pleasure. My family loves it and requests it often. It is easy to make and stores well in the fridge. I have tried to make this with a spice cake mix but it really does not work well.

Prepare pan: Grease 15 x 10-inch jelly-roll pan; line with wax paper overlapping ends a few inches. Spray wax paper with non stick. This pan is smaller than the large cookie sheet most people use. Sprinkle a kitchen towel with powdered sugar. Set these aside.

FOR CAKE:
Beat eggs and granulated sugar in large mixer bowl until thick add lemon juice and pumpkin. Stir in flour, baking powder, baking soda, pumpkin pie spice and salt.  Mix on low until well blended. Spread evenly into prepared pan. Sprinkle top with nuts.  Bake in center of oven for 15-20 minutes or until top of cake springs back when touched.

Let cake cool 10 minutes. Using wax paper remove cake from pan, invert on dish towel and powdered sugar. Remove wax paper gently. Roll up cake and towel together, starting with narrow end. Cool in fridge 1 hour.

FILLING:
Combine room temperature cream cheese, 1 cup powdered sugar, butter and vanilla extract. Mix until smooth.

Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake, without towel this time. Wrap in plastic wrap and refrigerate at least one hour.

Sprinkle with powdered sugar. Cut in 1 inch slices to serve.
TIP:
Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Ingredients
  • 3 eggs
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • ¾ cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup pecans finely chopped
  • 1 cup powdered sugar for dish towel
  • Filling
  • 1 cup powdered sugar
  • 3 tablespoons butter
  • 8 ounce cream cheese
  • 1 teaspoon vanilla extract
Instructions
  1. Prepare pan, Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour wax paper.
  2. Preheat oven to 375°.
  3. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  4. Set these items aside.
  5. FOR CAKE:
  6. Beat eggs and granulated sugar in large mixer bowl until thick, add lemon juice and pumpkin. Stir in flour, baking powder, baking soda, pumpkin pie spice and salt.
  7. Mix on low until well blended.
  8. Spread evenly into prepared pan.
  9. Sprinkle top with nuts.
  10. Bake in center of oven for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel.
  11. Carefully peel off wax paper.
  12. Roll up cake and towel together, starting with narrow end.
  13. Cool on wire rack.
  14. Refrigerate 1 hour
  15. FILLING:
  16. Combine room temperature cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth.
  17. Carefully unroll cake.
  18. Spread cream cheese mixture over cake.
  19. Reroll cake. Without towel this time. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar. Cut in 1 inch slices to serve.
  20. TIP:
  21. Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.
Notes
This is a delicious dessert to serve at a holiday gathering or any time in the fall. The pre-cut swirls of cake and cream cheese make for a wonderful snack.
I always make two because one just doesn’t last long enough.
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