Pumpkin Roll With Cream Cheese Walnut Filling

Name: Pumpkin Roll With Cream Cheese Walnut Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cups All-purpose Flour; 1 cup White Sugar; 1 teaspoon Baking Soda; 2 teaspoons Pumpkin Pie Spice; 1 cup Pumpkin Puree (not Pie Filling); 3 whole Eggs; 2 teaspoons Fresh Lemon Juice, Divided; 1-1/4 cup Powdered Sugar, Divided; 8 ounces, weight Cream Cheese, Softened; 1/4 cups Butter, Softened; 1 teaspoon Vanilla Extract; 1/2 cups Walnuts, Finely Chopped

Servings: persons

3/4 cups All-purpose Flour
1 cup White Sugar
1 teaspoon Baking Soda
2 teaspoons Pumpkin Pie Spice
1 cup Pumpkin Puree (not Pie Filling)
3 whole Eggs
2 teaspoons Fresh Lemon Juice, Divided
1-1/4 cup Powdered Sugar, Divided
8 ounces, weight Cream Cheese, Softened
1/4 cups Butter, Softened
1 teaspoon Vanilla Extract
1/2 cups Walnuts, Finely Chopped

1
["Preheat oven to 375u00b0F. Cut a piece of parchment paper to fit a jelly roll pan or rimmed baking sheet that measures at least 10"" by 15"" or up to 12"" x 17"". Spray the edges of the parchment paper and the edges of the pan with cooking spray.", "In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and 1 teaspoon lemon juice. Pour mixture into prepared pan. Smooth mixture out evenly over the parchment paper with a rubber spatula.", "Bake for 10 to 15 minutes depending on the size of your pan. Watch closely and do not over bake. It's done when a toothpick inserted in the center comes out clean. Remove from oven and allow to cool about 20 minutes.", "Spread a clean kitchen towel on the counter, sprinkle it generously with about 1/4 cup powdered sugar, and turn the cake onto the towel parchment paper side up. Peel the parchment paper off. Turn the edge of the towel over the narrow end of the cake. Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. Let the cake sit for at least 30 minutes or more.", "Make the filling. In a medium bowl, blend cream cheese, butter, vanilla, the remaining 1 cup powdered sugar, and remaining 1 teaspoon lemon juice with an electric mixer.", "Unroll the cake and spread the filling evenly over the surface. Sprinkle chopped walnuts over the filling. Roll the cake again, this time without the towel. Wrap the roll in heavy duty foil and refrigerate for at least an hour or more.", "When ready to serve, move the cake to a cutting board and slice into 1"" slices. Sprinkle with additional powdered sugar if desired.", "Foil-wrapped pumpkin roll can be frozen for up to a month."]

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cups All-purpose Flour, 1 cup White Sugar, 1 teaspoon Baking Soda, 2 teaspoons Pumpkin Pie Spice, and more.

Yes, Pumpkin Roll With Cream Cheese Walnut Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!