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Pumpkin Roll Recipe

Pumpkin Roll: Preheat your oven to 375 degrees F (190 degrees C). Butter, or spray with a non-stick vegetable spray, a 15 x 10 inch (38 x 25 cm) baking pan. Line the pan with parchment paper, and then butter and flour the parchment paper (or spray with non stick spray that also contains flour). 

In a bowl sift or whisk the flour with the baking powder, baking soda, ground spices, and salt.

Place the eggs, sugar, and vanilla extract in the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer). Beat on high speed until thick, pale yellow, and fluffy. (This will take between 5-10 minutes.) (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) Beat in the pumpkin puree. Gently fold in the flour mixture. Pour the batter into the prepared pan, evenly spreading the cake batter with an offset spatula or the back of a spoon.

Bake for about 13 - 15 minutes or until a toothpick inserted in the center comes out clean and the cake, when lightly pressed, springs back.

Immediately upon removing the cake from the oven invert the pumpkin roll onto a clean dish towel that has been dusted with powdered sugar. Carefully peel off the parchment paper, sprinkle the cake with powdered sugar, and roll up the pumpkin roll, with the towel, while it is still hot and pliable. Place on a wire rack to cool. 

Filling: Beat the cream cheese, butter, and vanilla extract until light and fluffy. Add the sugar and beat until smooth. Then fold in the chopped nuts.

To Assemble: Unroll the pumpkin roll, spread with the filling, and reroll. Transfer to your serving platter. Cover, and chill in the refrigerator for a few hours or overnight. (You can serve this cake immediately but chilling it for a few hours, or even overnight, sets the filling and makes it easier to slice.) Just before serving, dust with confectioners (powdered or icing) sugar.

Makes about 8 servings.

Note: To toast the pecans or walnuts. Place the nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for about 8 minutes or until lightly brown. Remove from oven, let cool, and then coarsely chop.

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Pumpkin Roll:

3/4 cup (95 grams) all purpose flour

1/2 teaspoon (2 grams) baking powder

1/2 teaspoon (3 grams) baking soda

1/2 teaspoon (1 gram) ground cinnamon

1/2 teaspoon (1 gram) ground ginger

1/8 teaspoon ground cloves

1/4 teaspoon (1 gram) salt

3 large eggs, at room temperature

1 cup (200 grams) granulated white sugar

1/2 teaspoon (1 gram) pure vanilla extract

2/3 cup (160 ml) (150 grams) pumpkin puree

Filling:

8 ounces (225 grams) cream cheese, at room temperature

2 tablespoons (25 grams) butter, at room temperature

1 teaspoon (2 grams) pure vanilla extract

1 cup (115 grams) confectioners' (powdered or icing) sugar, sifted

1 cup (100 grams) toasted and chopped pecans or walnuts (can also use 1 cup (130 grams) Heath Bits 'O Brickle or other nut brickle)