Pumpkin Roll

5 from 5 votes

This classic yet easy Pumpkin Roll features a moist and tender pumpkin-spice cake wrapped around a homemade cream cheese filling.

Prep Time15

Cook Time15

Cooling and Frosting Time1

Total Time1 30

Course: Dessert

Cuisine: American

Keyword: pumpkin roll, pumpkin roll recipe

Servings:

6 ounces cream cheese
1 cup confectioners sugar plus extra for rolling up the cake and dusting the finished roll
¼ cup butter softened
½ teaspoon pure vanilla extract

Preheat oven to 375°F.
In a medium mixing bowl, beat the eggs for about 5 minutes. Gradually mix in the granulated sugar until the mixture becomes thick.
Using a spatula, gradually stir in the pumpkin and the lemon juice.
In a separate bowl, combine the flour, cinnamon, baking powder, salt, and ground nutmeg; whisk until incorporated.
With the spatula, mix the dry ingredients into the pumpkin mixture, until just combined. Add the chopped walnuts, and stir gently to combine. Do not overmix.
Grease a 15X10 inch jelly roll pan and line with parchment. Grease and flour the parchment paper. Carefully spread the pumpkin batter into the prepared pan.
Bake in the preheated oven for 15 minutes, or until the cake springs back when touched. Be careful not to overbake.
Remove from the oven, and immediately turn the cake out onto a linen towel dusted with confectioners sugar.
Peel off the parchment paper, and gently roll the cake up in the towel. Allow to cool.
While the rolled-up cake is cooling, prepare the filling. In a mixing bowl, beat together the cream cheese, 1 cup of confectioners sugar, butter, and vanilla. Beat until light and fluffy.
Carefully unroll the cake. Spread the filling gently over the cake, leaving a 1-inch margin on each edge. Carefully re-roll the cake.
Cover and chill until ready to serve.
Before serving, dust with additional powdered/confectioners sugar for garnish.