Every year on the night before Thanksgiving, my mom would make what seemed to me like a million of these pumpkin cake rolls.  Some were for our own Thanksgiving, some were for dessert at my aunt’s and some were made as gifts. 

I remember being so intrigued by these cakes that were rolled up into kitchen towels, that I was told to bring them out to our garage to cool faster.  My job was always to crush up the walnuts by placing them in a plastic bag and beating them with the rolling pin, stealing a few from the bag every now and then.  I would nibble at pieces of the warm pumpkin cake until my hand was smacked away from the pan, something I find myself doing to Lloyd in my own kitchen 20 years later.  My duties ended right about there there, as I lost interest as soon as the cream cheese was opened.

When I saw some recipes in a magazine, I was flooded with nostalgia of holidays past.  Having never made a jelly roll before, I decided to have a go at it.  The dessert has an impressive presentation, but is actually quite easy.  The cake was light and fluff.  The autumnal pumpkin pairs well with the tangy and sweet cream cheese.  Studded with crunchy walnuts, this cake is full of fun textures and flavors. 

Pumpkin Cake Roll

Adapted from Taste of Home

Serves 10-12

Print this recipe!

Ingredients

Cake

• 3/4 C flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 3 eggs
• 1 C sugar
• 2/3 C canned pumpkin
• 1.5 C walnuts, finely chopped

Filling

• 1 8 oz. package of cream cheese, at room temp
• 1 tbsp unsalted butter
• 3/4 C powdered sugar (plus additional for dusting)
• 1 tsp vanilla extract

Directions

1. Preheat oven to 350.  Line a jelly roll pan with parchment paper, using cooking spray or butter to get the paper to stick.  (I recommend 15 x 10 x1 size.)
2. In a bowl, combine flour, baking soda and cinnamon.  Set aside. 
3. In a bowl, beat the eggs, gradually adding sugar and pumpkin until well combined.  Slowly add flour mixture. 
4. Spread the batter into the prepared jelly roll pan and sprinkle with chopped walnuts.
5. Bake for about 12 minutes, or until cake is puffed and a toothpick comes out clean.  Allow cake to cool for 5 minutes 
6. Place a clean kitchen towel on top, and invert the cake.  Remove the pan and parchment paper. 
7. Starting from the long side, gently roll the cake up with the towel inside.
8. Allow to completely cool on a wire rack for at least 30 minutes.
9. Meanwhile, beat cream cheese and butter until combined. Add in powdered sugar and vanilla until light and fluffy.
10. When ready to assemble, unroll the cake, leaving it on the towel.  Spread the cake with cream cheese filling and reroll into a log.  Sprinkle with more powdered sugar, if desired. 
11. Transfer to a serving platter and slice.