My Turn for Us

Great Food, Creative DIY & Backroads Travel

Pumpkin Roll Cake With Cream Cheese Filling

by 33 Comments

I am not a huge fan of pumpkin, I love pumpkin bread but would choose pecan pie over pumpkin pie any day!   
 Now this fun rolled cake with both pumpkin and pecans really rocks my world!!  Yep one of the best cakes, I have ever made!    Just try it and then let me know what you think.

Pumpkin Roll Cake with Creme Cheese Filling

Ingredients
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup of all purpose flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2/3 cup canned pumpkin
  • 1/2 cup finely chopped pecans
  • 1 teaspoon lemon juice
  • 1 1/2 cups powdered sugar
  • 6 oz cream cheese, softened to room temperature
  • 1/4 cup butter, softened to room temperature
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
Instructions
1. Heat oven to 375 degrees
2. Coat bottom and sides of a 15 X10 inch jelly roll pan with cooking spray and line with parchment paper
3. Beat eggs for about 5 minutes until thick and lemon colored, gradually add sugar, beating until well combined
4. In a separate bowl, mix flour, cinnamon, baking soda, baking powder,ginger, nutmeg and salt
5. Add to egg mixture and beat well
6. Combine pumpkin, pecans and 1 teaspoon of lemon juice and gradually add to mixture, beating well
7. Spread into prepared pan and bake for 15 minutes until toothpick comes out clean.
8. While the cake is still hot, run a knife around the edges of the pan to loosen.
9. Sprinkle 1/2 cup of powdered sugar on a 15 X 10 inch area of a kitchen towel
10. Turn cake over onto the towel, and peel off parchment paper
11. Starting at the narrow end, roll up cake and the towel. (leaving the towel in the cake until it completely cools)
12. Place seam side down on wire rack to cool completely.
+For Filling:
1. Beat cream cheese and butter until creamy
2. Gradually add 1 cup of powdered sugar
3. Stir in vanilla and 1 teaspoon lemon juice.
4. Carefully unroll cooled cake and remove towel
5. Spread cream cheese mixture over the top of the cake
6. Re-roll cake and place seam side down on a serving platter, cover and chill for at least 3 hours before serving
7. Sprinkle with additional powdered sugar if desired.
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Comments

  28. Michelle Meche

    September 21, 2014 at 7:21 pm

    So more confessions. Roll cakes are something that are on my bucket list…to make b/c goodness knows I've eaten my fair share. They intimidate me something bad! Love the pecans in this. My preference is for pecans too.

    Reply

  29. Walking on Sunshine

    September 21, 2014 at 10:36 pm

    Looks so good! I need to try to make one soon. Thank you for sharing with Foodie Friends Friday. I chose your recipe as my Host Favorite. It will be featured tomorrow on Daily Dish Magazine tomorrow! Hope to see you again next week.

    Reply

  30. Miz Helen

    September 22, 2014 at 2:22 pm

    Your Pumpkin Roll looks delicious, Evelyn! Thanks so much for sharing your awesome recipe with us at Full Plate Thursday this week. Hope you have a fantastic day and come back real soon!
    Miz Helen

    Reply

  33. Angela LeMoine

    September 29, 2014 at 2:33 am

    Great post!!!! Congrats on being featured this past week on The Wednesday Roundup Link Party!!! We love having you!!! Besides being featured we've also pinned this one to our Link Party Features Pinterest Board! Come on by and check it out {http://www.pinterest.com/anglemoine/the-wednesday-roundup-features/}! Angela @ LeMoine Family Kitchen

    Reply

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