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Canandian holiday

Pumpkin Roll Cake

November 9, 2019 by Marisa 55 Comments

Three slices of pumpkin roll cake on parchment paper

Dazzle family and friends with a simple to make yet show stopping Pumpkin Roll Cake! It has all the wonderful aromas of Fall with fragrant pumpkin pie spices such as ginger, nutmeg and cinnamon. The outer layer is studded with chopped walnuts and the inside layers are filled with a luscious cream cheese frosting.

Three slices of pumpkin roll cake on parchment paper

This pumpkin cake roll with cream cheese frosting has a beautiful density to it that softens while chilling in the fridge. 

You’ll want to chill the filled cake roll for at least 4 hours and up to 48 hours.

The longer chilling time allows for the cream cheese filling to set, making it much easier to slice and not have all that luscious filling oozing out.

So, if you need a wonderful make ahead dessert then this cake roll has your name on it!

Here’s what you’ll need to get started!

Ingredients for Pumpkin Roll Cake

  • 3 large eggs, room temperature
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin purée
  • 1 teaspoon lemon juice
  • 1 cup finely chopped walnuts
  • 8-ounce package cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup powdered sugar plus a little more for dusting over the cake

How to make a Pumpkin Roll Cake

Grease a 15x10x1 inch baking pan.

Line the bottom of the pan with parchment paper and grease the paper. This step will allow the cake to release from the baking sheet effortlessly (do not skip this step). Set aside.

Preheat the oven to 375*F.

Whisking dry ingredients for cake in a glass bowl

In a small bowl combine the dry ingredients together. The flour, baking powder, cinnamon, ground ginger, salt, the ground nutmeg and stir well then set aside. 

Mixing pumpkin puree in a glass bowl

In a separate large bowl beat the eggs on high speed for about 5 minutes until thickened.

Lower to medium speed and gradually add the sugar, beating until it is light in colour and fluffy.

Stir in the pumpkin purée and the lemon juice.

Pumpkin cake batter in a glass bowl.

Next, beat in the flour mixture just until combined.

Sheet pan cake topped with chopped walnuts

Spread the batter evenly in the prepared pan using an offset spatula. Sprinkle the finely chopped walnuts evenly over the batter.

Bake in the preheated oven for about 12 to 15 minutes or until the cake springs back when touched.

Rolling up a cake with a kitchen towel.

Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar.

This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.

Let the pumpkin roll cake cool completely.

Sheet pan cake filled with frosting

When ready to fill the cake, unroll from the kitchen towel and spread generously with the cream cheese frosting.

How do I keep my Pumpkin Roll Cake from cracking?

It’s imperative that you roll the cake fresh from the oven as this will ensure no cracks in the layers.

When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper. 

Starting at the short end, roll the cake in the towel and transfer to a wire rack and cool for 30 minutes to set the shape.

For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.

Unroll the cake and spread the filling in a thin layer within 1 inch of the borders.

A rolled up cake filled with cream cheese frosting

Firmly roll up the cake using the towel to help if needed. Cover the pumpkin cake roll with plastic wrap and chill for 4 to 48 hours.

When ready to serve, dust with powdered sugar and trim off edges.

A walnut and pumpkin cake rolled up and filled with frosting

Then simply slice and serve!

Slices of pumpkin cake on parchment paper

blank

Slices of pumpkin cake on a white counter

What other recipes can I make with Pumpkin Purée?

  • Pumpkin Apple Streusel Muffins
  • Pumpkin Ricotta Zeppole (Italian Doughnuts)
Four slices of pumpkin and walnut cake
Print Recipe
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Pumpkin Roll Cake

A show stopping Pumpkin Roll cake with all the wonderful aromas of Fall spices, studded with walnuts and filled with a luscious cream cheese frosting.
Course: Dessert
Cuisine: American
Keyword: Pumpkin Cake Roll
Servings: 10 to 12
Calories: 344kcal

Ingredients

  • 3 large eggs room temperature
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin purée
  • 1 teaspoon lemon juice freshly squeezed
  • 1 cup finely chopped walnuts

Cream Cheese Frosting

  • 1 8 ounce package cream cheese softened
  • 1/3 cup butter softened
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/2 cup powdered sugar

Instructions

  • Grease a 15x10x1 inch baking pan.
  • Line the bottom of the pan with parchment paper, grease the top of the paper and set aside.
  • Preheat the oven to 375*F.
  • In a small bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg, salt and set aside.
  • In a large mixing bowl beat the eggs on high speed for about 5 minutes until thickened.
  • Lower to medium speed and gradually add the sugar, beating until it is light in colour and fluffy.
  • Stir in the pumpkin and the lemon juice.
  • Next, beat in the flour mixture just until combined.
  • Spread the batter evenly in the prepared baking pan using an offset spatula.
  • Sprinkle the finely chopped walnuts evenly over the batter.
  • Bake in the preheated oven for about 12 minutes or until the cake springs back when touched.
  • Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar. (This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.)
  • When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper.
  • Starting at the short end, roll the cake in the towel and transfer to a wire rack and cool for 30 minutes to set the shape.

Cream Cheese Frosting

  • For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.
  • Unroll the cake and spread the filling in a thin layer within 1 inch of the borders.
  • Firmly roll up the cake using the towel to help if needed.
  • Cover the pumpkin cake roll and chill for 4 to 48 hours.
  • When ready to serve, trim off edges and dust with powdered sugar.
  • Slice into equal portions and enjoy.

Notes

Recipe adapted from BHG Magazine.
 

Nutrition

Calories: 344kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 194mg | Potassium: 156mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2812IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

This post was originally published Oct. 10, 2015 and republished Nov. 9, 2019 with updated photos and content.

Filed Under: Cakes, Dessert Tagged With: cake, cake roll, Canandian holiday, cream cheese, dessert, pumpkin, sweet, Thanks-giving, walnut

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