Pumpkin Roll

Moist spiced pumpkin cake with spirals of creamy cream cheese filling is the perfect dessert for the holiday season. Every year I make a pumpkin roll for both our Thanksgiving and Christmas feast. My mom and I made this and other yummy desserts yesterday in preparation for todays feast. As my mom and I were cooking away, my husband did his annual “game night” with his friends. Every year, my very competitive husband, brother in law, and a few of his friends play Risk for hours on end. They are absolutely ridiculous about this game! The person who wins the game of Risk and has “world domination” is referred to as “Sir”until the next game is played. You will be happy to know that Andrew will now be called sir until next time! :)

Pumpkin Roll

Moist spiced pumpkin cake with spirals of creamy cream cheese filling is the perfect dessert for the holiday season.

Yield: 10 servings

Prep Time: 45 minutes

Cook Time: 15 minutes

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup pure pumpkin puree
1 cup walnuts, chopped
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar

Directions:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment beat eggs and granulated sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with walnuts.
Bake in preheated oven 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
To make the filling cream cheese, combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

29 Responses to “Pumpkin Roll”

  1. #
    1
    elisabeth@foodandthriftfinds — November 25, 2010 @ 9:54 am

    What a gorgeous pumpkin roll for Thanksgiving. I hope it makes it to the Top 9.
    I printed your yummy recipe…last minute will not do, turkey in the oven since 7A.M.
    Will try it for Christmas.
    Thanks for sharing,
    HAPPY THANKSGIVING!

  2. #
    2
    Nancy~The Wife of a Dairyman — November 25, 2010 @ 10:29 am

    This looks fabulous! I’m going to be trying it soon! Thanks:)

  3. #
    3
    Foodiewife — November 25, 2010 @ 11:42 am

    For weeks, I’ve been procrastinating making this classic Fall dessert. Your photo presentation is beautiful. Risk! I haven’t played that in years. What great memories that brings back– alliances, betrayals, deals made… so much fun! You just gave me an idea for a family get-together! Back to the recipe… I’m printing this out and moving it up on my “must make” queue!

  4. #
    4
    Bonnie — November 26, 2010 @ 12:40 am

    I made the same roll for Thanksgiving tonight – but there wasn’t any left for me to take pictures of it! Delicious!

  5. #
    5
    Pearl — November 26, 2010 @ 4:32 pm

    Hello! When do you use or add the cream cheese? The directions don’t mention it. Thanks!

    • Christina replied: — November 26th, 2010 @ 7:41 pm

      Whoops! Thanks for pointing that out! :) I changed the directions!

  6. #
    6
    Vy — November 27, 2010 @ 10:26 am

    The pumpkin roll looks perfect! I will definitely give this a try!

  7. #
    7
    veggies in my belly — November 27, 2010 @ 11:40 am

    This looks so yummy! I really like your pictures. What type of camera/lense do you use?

  8. #
    8
    Jamie — November 27, 2010 @ 5:37 pm

    I absolutely love pumpkin roll, but in all my cooking adventures I’ve always been to afraid to try this. Seeing your recipe and beautiful pictures has inspired me to try it before Christmas. Thank you!

  9. Pingback: Sweet Potato Pie | Sweet Pea's Kitchen

  10. #
    9
    Lauren — November 30, 2010 @ 10:44 pm

    This looks great!

  11. #
    10
    Jenn L @ Peas and Crayons — December 1, 2010 @ 2:24 pm

    eat your heart out little debbie =) YUM!

  12. #
    11
    Melody Fury — December 2, 2010 @ 6:25 pm

    What a stunning holiday recipe! Would you like to submit it to my contest to win a cookbook? Just wanting to share the holiday cheer (and exposure to your blog) Would love for you to win :) http://ow.ly/3j61M

  13. #
    12
    Anncoo — December 6, 2010 @ 9:48 pm

    That’s a very beautiful pumpkin roll. Thanks for sharing :)

  14. #
    13
    Patty — December 7, 2010 @ 2:03 pm

    Wowee – what a striking dessert! And it sounds soooooo delicious too. :)

  15. #
    14
    Sanjeeta kk — December 9, 2010 @ 11:37 am

    The pumpkin rolls look gorgeous and exotic. Lovely recipe, would surely try it soon. Beautiful space and great collection of baked goodies. Best wishes.

  16. Pingback: Red Velvet Cake Roll | Sweet Pea's Kitchen

  17. Pingback: Pumpkin Roundup | Sweet Pea's Kitchen

  18. Pingback: Spiced Apple Butter | Sweet Pea's Kitchen

  19. #
    15
    Leighann — December 4, 2011 @ 5:28 pm

    This pumpkin roll turned out great!! The recipe was so easy to follow and was super tasty. The cream cheese icing was the best I ever tasted! Thanks for the recipe and great job!

  20. Pingback: Sweet Pea's Kitchen » Pumpkin Roundup

  21. #
    16
    Kim — September 21, 2012 @ 8:20 pm

    Just wondering if you do not have a paddle attachment will regular beaters work? I spend my weekends off baking and really want to try this recipe.

    • Christina replied: — September 22nd, 2012 @ 1:47 pm

      Kim,
      You can use the beater attachment. It isn’t ideal in that they are designed to aerate the batter instead of blending it like the paddles does, but they will work. You can also just use a wooden (or silicone) spoon to mix it all together. If you give this recipe a try I would love to hear how it turns out for you! :)

  22. #
    17
    Amber — September 26, 2012 @ 3:44 pm

    I made this yesterday for my husband’s birthday and it was so quick and easy! So yummy

    • Christina replied: — September 28th, 2012 @ 10:09 pm

      Yay!! I am so happy to hear that you and your husband enjoyed the pumpkin roll! Thanks so much for letting me know how it turned out for you! :)

  23. #
    18
    Hotly Spiced — November 18, 2012 @ 1:05 pm

    How is Sir today? I love the look of this pumpkin roll. It’s really impressive so a great choice of dessert for the upcoming big events xx

  24. #
    19
    Meriyem — September 5, 2013 @ 2:53 pm

    I was always curious about vegetables in cakes, but O.M.G ! This cake was amazing, delicious and so easy to make . I served it at my cousin’s birthday and everyone was so puzzled, I mean pumpkin? in a cake ? how does that work? But after just one bite ,everyone was asking for seconds !Thank you so much for sharing this recipe . Greetings from Morocco .

  25. #
    20
    Kim — November 9, 2013 @ 8:35 pm

    I made this tonight by following your recipe and it turned out perfect!! I did whip my batter for 10 min since I live at high altitude and it was so so delicious. Now….how to not eat the whole thing?!!

  26. #
    21
    Vivian Perez — November 20, 2013 @ 7:59 pm

    I just made this for the second time this week, my family can’t stop eating it. Thanks for sharing.

Leave a Comment