Pumpkin Roll Ii Recipe

Indulge in this nostalgic Pumpkin Roll recipe, straight from the 1990 Watseka, IL Times-Republic Recipe Anthology! This classic dessert features a moist pumpkin spice cake, perfectly complemented by a creamy cream cheese filling. A delightful fall treat, ready in under an hour (including cooling time). Get ready to impress your friends and family with this timeless recipe.

Prep Time 40 mins
Cook Time 60 mins
Calories 383.7 kcal
Protein 11g
Rating 4.9 (29 Reviews)
Pumpkin Roll Ii 21

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Pumpkin Roll Ii

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How to Make Pumpkin Roll Ii

  1. Preheat oven to 375°F (190°C). Grease and line a 10x15 inch jelly roll pan with parchment paper.
  2. In a large bowl, beat 4 large eggs with 1 ½ cups granulated sugar until light and fluffy.
  3. Add 1 (15 ounce) can pumpkin puree and 2 tablespoons lemon juice. Mix well.
  4. In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground cloves, and ¼ teaspoon ground nutmeg.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. Pour batter into the prepared pan and spread evenly.
  7. Bake for 15-18 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Remove from oven and immediately sprinkle the surface with powdered sugar. Carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
  9. Starting from the short end, tightly roll the cake and the towel together. Let cool completely (about 30 minutes).
  10. While the cake cools, prepare the filling: In a medium bowl, beat together 8 ounces cream cheese (softened), ½ cup (1 stick) unsalted butter (softened), and 2 cups powdered sugar until smooth and creamy. Stir in 1 teaspoon vanilla extract.
  11. Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface.
  12. Re-roll the cake and chill in the refrigerator for at least 1 hour before serving.

Nutrition Information (Approximate per serving)

Sodium

17 g

Sugar

165g

Fat

36g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Desserts American Oven Winter Cakes Dietary Seasonal Equipment Number Of Servings