Pumpkin Cake Roll
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 10
This is an amazing dessert that's a little complicated to make, but is completely worth the effort. This pumpkin cake roll is addictive.
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon lemon juice
  • ¾ cup flour
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ½ teaspoon salt
  • 1 cup finely chopped walnuts (optional)
  • Powdered sugar for dusting.
  • 1 cup powdered sugar
  • 6 ounces cream cheese
  • ¼ cup butter
  • ½ teaspoon vanilla
  2. Preheat oven to 375 degrees
  3. Beat 3 eggs on high speed with an electric mixer for 5 minutes.
  4. Add 1 cup sugar, ⅔ cup pumpkin puree, and 1 teaspoon lemon juice and beat until well incorporated.
  5. Stir in ¾ cup sugar, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon full of ginger, ½ teaspoon nutmeg, and ½ teaspoon salt.
  6. Mix well to incorporate all of these dry ingredients into the pumpkin and egg mixture.
  7. Pour into a 15X10 inch baking pan, that has been greased and floured.
  8. Spread mixture evenly over the surface of the pan.
  9. Sprinkle 1 cup finely chopped walnuts over the cake batter. (Optional, but makes it taste amazing.)
  10. Place pan in the oven and bake at 375 degrees for 15 - 17 minutes.
  11. Turn out the cake onto a clean and dry dish towel that has been liberally sprinkled with powdered sugar.
  12. Immediately roll up the cake with the towel, starting at one of the narrow ends. This is important to do while the cake is still hot to decrease the risk of the cake breaking. The towel should be rolled up inside of the cake at this point.
  13. Allow the pumpkin cake/towel roll to cool.
  14. Once the cake is cool, unroll and spread with filling.
  16. Using your electric mixer, beat together 1 cup powdered sugar, 6 ounces cream cheese, 4 tablespoons butter, and ½ teaspoon vanilla.
  17. Continue beating until mixture has a smooth consistency.
  18. Spread all of the frosting, evenly, over the unrolled cake.
  19. Using the towel to assist, roll up the cake again, but don't roll the towel inside of it this time. Instead, use the towel to help lift and roll the cake.
  20. Chill until serving time and slice thin using a serrated edge knife.
  21. Dust with powdered sugar before serving if desired.
  22. This cake freezes well. Store in your freezer for up to two months and allow to thaw in the refrigerator overnight or for a couple of hours at room temperature.
  23. Dust with powdered sugar before serving if desired.
Recipe by Patty Cake's Pantry at http://www.pattycakespantry.com/dessert/pumpkin-cake-roll/