A quick and inexpensive dessert that won my family’s heart. This Pumpkin Cake Roll is a classic recipe with delicious pumpkin flavor and a heavenly thick cream cheese filling. A delightful and easy dessert to make that is a keeper!
3/4 cup all-purpose flour+1 cup finely chopped walnuts
2 tsp ground cinnamon+1 tsp baking powder
1 tsp ground ginger+1/2 tsp ground nutmeg
1/2 tsp salt+1 tsp lemon juice
1 cup granulated sugar+2/3 cup canned pumpkin
1 8 ounces package cream cheese, softened
1/3 cup butter, softened+1/2 cups powdered sugar
1/2 teaspoon vanilla
HOW TO MAKE PUMPKIN CAKE ROLL
Step 1: Let the eggs settle into room temperature for 30 minutes. Grease a 15 x 10 x 1-inch baking pan and line with waxed paper or parchment paper on the bottom. Set aside.
Step 2: Stir the flour, cinnamon, baking powder, ginger, salt, and nutmeg in a small bowl.
Step 3: Prepare the oven. Preheat it to 375 degrees F.
Step 4: Crack the eggs into a large mixing bowl and beat using an electric mixer on high for about 5 minutes or until thick.
Step 5: Slowly add the granulated sugar. Mix on medium speed until light and fluffy.
Step 6: Mix in the pumpkin and lemon juice.
Step 7: On low speed, mix in the flour mixture until just combined.
Step 8: Evenly spread the batter into the prepared baking dish and top with walnuts.
Step 9: Place inside the preheated oven and bake for about 15 minutes or until the cake is bouncy.
Step 10: Remove from the oven and transfer the cake onto a clean kitchen towel that has been sprinkled with powdered sugar. Then, remove the wax paper and roll the towel with the cake into a spiral. Cool the cake on a wire rack.
Step 11: To make the filling, combine the cream cheese, butter, and vanilla in a medium mixing bowl. Beat on high until smooth. And constantly beat in 1 1/2 cups of powdered sugar.
Step 12: Now, unroll the cooled cake and remove the towel. Spread the filling an inch from the edges. After frosting, roll up the cake and trim the edges. Cover and place in the fridge to chill for at least 2 to 48 hours.
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