Libby's Walnut Pumpkin Roll

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Looking for a festive dessert? This classic pumpkin roll combines spiced pumpkin cake with a creamy walnut and cream cheese filling--ideal for family Thanksgiving and Christmas gatherings. This is the original recipe I discovered in the newspaper over thirty five years ago.

Prep Time30

Cook Time12

Cool time & Chill Time2

Total Time2 42

Course: Dessert

Cuisine: American

Servings: servings

Calories: 442kcal

Author: Blissful Foods Plus

Equipment

Ingredients

Cake

3 large eggs (bring to room temperature)
1 cup sugar
⅔ cups Libbys canned pumpkin
1 tsp lemon juice
¾ cup all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
1 tsp baking powder
½ tsp salt
¾ cup walnuts (coarsely chopped) Sprinkle on top of the cake batter

Cream Cheese Filling

8 ounces cream cheese (bring to room temperature)
6 tbsp butter (softened)
1 tsp vanilla extract
1 cup confectioners sugar
¾ cup walnuts (finely chopped)

Instructions

Prep

Line a 15x10x1 baking pan with waxed paper. Grease or spray waxed paper. Preheat over to 375℉. On the counter top spread a kitchen towel out and sprinkle with confectioner sugar. This keeps the hot cake from sticking and adds a little sweetness.

Cake Roll

In a medium mixing bowl beat 3 large eggs for 3 minutes. Gradually add sugar; beat for 2 minutes more or until the mixture becomes thick and lemoned-colored. Stir in the pumpkin and lemon juice. (Do not beat).
In a small mixing bowl combine the flour, cinnamon, ginger, nutmeg, baking powder, and salt, mixing thoroughly. Gently fold into the pumpkin mixture. Evenly spread the batter into the prepared 15x10x1 baking pan. Sprinkle 3/4 cup of coarsely chopped walnuts on top of batter. Bake at 375℉ for 12-14 minutes or until the cake springs back when lightly touched in the center.
Remove the cake from the oven, loosen the edges and sides, and invert onto the sugar-dusted kitchen towel. Gently peel off the wax paper. While the cake is hot, roll the cake in the towel starting from the 10-inch end. Place the cake seam side down on a cooling rack until completely cooled--about 45 minutes to 1 hour.

Frosting

In a medium mixing bowl, combine the confectioners sugar, cream cheese, butter, and vanilla and beat until smooth. Add 3/4 cup of finely chopped walnuts and beat until fluffy. Unroll the cake roll and spread evenly with frosting up to 1/2 inch of edges. Roll the cake up again without the towel, then wrap it tightly in cling wrap and chill in the refrigerator for 1 hour before slicing and serving.

Notes

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Nutrition