Monday, November 7, 2011

Thanksgiving Series: Pumpkin Cake Roll

So far, we've highlighted a wonderful Thanksgiving starter, and a great side dish. I have more side dishes to come, but wanted to focus on a dessert today - and this is one of my favorites. If you want to do a great pumpkin dessert that's not pie (it's hard for me to believe anyone does not like pumpkin pie, but I know it's true!), this is the cake for you.

Don't be intimidated by the flipping and rolling and unrolling. Just be decisive and gentle (sounds contradictory but it's true!) and this cake will turn out beautifully. Best of all, it's SO delicious. It will be hard to eat just one slice.

This is a recipe repeat. If you've never made a cake roll before, I highly suggest visiting the original post for a complete step by step. (And a look at my first try - epic failure!)

One year ago: Pumpkin Custard Pie
Two years ago: Apple Bundt Cake

Find more inspiration at Mouthwatering Mondays, Mangia Mondays, Your Recipe, My Kitchen, Menu Mondays, This Week's Cravings, These Chicks Cooked, What's Cooking Wednesday, Made it on Monday, What's on your plate?, Recipes I Can't Wait to Try, Let's Do Brunch.

Pumpkin Cake Roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 tsp. lemon juice
3/4 cup flour
2 tsp. cinnamon
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup chopped walnuts, optional
6 oz. cream cheese, softened
1 cup powdered sugar
2 Tbsp. butter, softened
1/2 teaspoon vanilla extract

In a large mixing bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice and beat until combined.

In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.

Grease a 15x10x1 inch jelly roll pan; line with waxed or parchment paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.

Bake at 375 degrees for 15 minutes or until cake springs back when lightly touched.
Immediately turn out onto a linen towel dusted with powdered sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.

Meanwhile, in a mixing bowl, beat cream cheese, 1 cup powdered sugar, butter, and vanilla until fluffy.

Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional powdered sugar, if desired. Serves 10.


  1. You are braver than I! I haven't been able to convince myself to try a rolled pumpkin dessert like this because I'm afraid I'll break the cake! This looks good though - and if it's as easy as you say, you might convince me to give it a try.

  2. Pumpkin roll is one of my family's absolute favorite desserts. They ask for it all year long.

    I am taking over the Improv Challenge because Sheryl left blogging. If you are interested in continuing with us, please send me an email: frugalantics (at)yahoo(dot)com. Hope to hear from you!

  3. Mmmm... this looks so good. I still haven't gotten up the nerve to try it. But, I think of you (and how good this tasted) every time I walk into Heinen's right now, past the big table of pumpkin rolls.

  4. This looks delicious! I had a slice of someone else's the other day and it was so good. I'm glad I found a recipe because I want to make this for Thanksgiving!

  5. I've never had one of these, but have always wanted to try it. Maybe I'll give this recipe a try now!

  6. I have always been afraid to make this but it actually doesn't sound that hard to make.
    Holy Cannoli Recipes

  7. This looks wonderful! I love serving cake rolls like this and pumpkin is such a great flavour for this time of year. Thank you for sharing it with Let's Do Brunch.

  8. Very attractive and beautifully done rolls, wish i get a slice now.


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