Recipes · Desserts
Pumpkin Cake Roll
- Serves
- 15
- Meal
- Desserts, Sweets, Snacks
- Issue
- November 2025
Ingredients
For the cake:
- 3/4 cup all-purpose flour, plus more for prepping the pan
- 1/4 cup powdered sugar
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/4 tsp. salt
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 cup nuts, such as pecans or walnuts, chopped
For the filling:
- 1 (8-oz.) package cream cheese, softened
- 1 cup powdered sugar, plus more for dusting
- 6 Tbs. butter, softened
- 1 tsp. vanilla extract
Method
Preheat the oven to 400°F.
Line a 15-x-10-inch jelly-roll pan with wax paper. Grease and flour the paper. Sprinkle a cotton kitchen towel (approximately 18 by 24 inches) with powdered sugar.
In a small bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat the eggs and sugar until thick. Beat in the pumpkin. Stir in the flour mixture and nuts.
Spread the batter evenly onto the prepared pan. Bake for 10 to 12 minutes, or until the cake top springs back when touched.
Immediately loosen the cake and invert it onto the prepared towel. Carefully peel off the wax paper. Roll up the cake with the towel starting at the narrow end. Cool the cake roll on a wire rack.
To make the filling, place the cream cheese, powdered sugar, butter, and vanilla into a medium bowl or the bowl of a stand mixer and beat until smooth.
Carefully unroll cooled cake, gently removing the towel. Spread the filling evenly over the cake. Reroll the cake. Wrap in plastic and refrigerate for two hours.
Sprinkle with additional powdered sugar before serving.
From “Be Our Guest: Discover Tried & True Thanksgiving Recipes From Local Cookbooks.”