Stella Green's Pumpkin Rolls

10 slices Prep: 20 m Cook: 15 m Total: 35 m Intermediate
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Stella Green's Pumpkin Rolls
This pumpkin roll with cream cheese frosting is very reminiscent of a jelly roll and oh so good. The spiced pumpkin cake is rolled with a sweet cream cheese filling, then sliced into beautiful spiral discs perfect for fall gatherings.

Ingredients

10 servings
  • 3 eggs
  • 1 cup sugar
  • 1 cup canned or fresh pumpkin
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 cup chopped walnuts (optional)
  • Powdered sugar for sprinkling
  • 1 cup powdered sugar (for frosting)
  • 8 ounces cream cheese
  • 4 tbsp butter
  • 1/2 tsp vanilla

Step-by-Step Instructions

  1. Preheat oven to 375°F. Grease and flour a 10x15-inch jelly roll pan.
  2. Beat 3 eggs for 5 minutes until thick and lemon-colored. Blend in 1 cup of sugar and stir in 1 cup canned or fresh pumpkin. Add 1 teaspoon lemon juice.
  3. In separate bowl stir together 3/4 cup flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg and 1/2 teaspoon salt.
  4. Fold dry ingredients into the pumpkin mixture. Spread evenly onto the prepared jelly roll pan. Top with 1 cup chopped walnuts if desired.
  5. Bake at 375°F for 15 minutes, until cake springs back when lightly touched.
  6. While cake bakes, prepare frosting by blending together 1 cup powdered sugar, 8 oz cream cheese, 4 tablespoons butter and 1/2 teaspoon vanilla until smooth.
  7. Turn the hot cake out onto a clean kitchen towel that has been sprinkled generously with powdered sugar. Starting at the short end, roll the cake up in the towel (this helps it hold its shape). Let cool completely for several hours or refrigerate for 1 hour.
  8. Carefully unroll the cooled cake, spread with the cream cheese frosting, then re-roll without the towel. Wrap in plastic and chill for at least 1 hour before serving.
  9. Slice into 1-inch discs to serve, revealing the beautiful spiral pattern.

Common Problems and Solutions

Q: Why did my pumpkin roll crack when I rolled it?

A: The cake must be rolled while still warm and pliable. If it cools too much before rolling, it will crack. Also, rolling it in the towel first (before filling) helps train the cake to hold its spiral shape.

Q: Can I make this ahead of time?

A: Yes! This is an excellent make-ahead dessert. Once filled and rolled, wrap tightly in plastic wrap and refrigerate for up to 2 days. The flavors actually improve as it sits.

Q: Do I have to use walnuts?

A: No, the walnuts are optional. You can omit them entirely, use pecans instead, or sprinkle them on top of the frosting rather than baking them into the cake.

Tips and Techniques

Beat the eggs for the full 5 minutes to incorporate enough air for a light, rollable cake. When turning out the hot cake, work quickly and use a towel that’s been dusted with plenty of powdered sugar to prevent sticking. Roll the cake in the towel while hot, let it cool completely in that rolled shape, then unroll to fill.

Ingredient Substitutions

  • fresh pumpkin: canned pumpkin puree (not pumpkin pie filling)
  • walnuts: pecans or omit entirely
  • cream cheese frosting: whipped cream or mascarpone filling

Equipment Needed

  • 10x15-inch jelly roll pan (shallow baking sheet with sides)
  • Electric mixer
  • Clean kitchen towel for rolling
  • Plastic wrap for chilling

Historical Context

The pumpkin roll became popular in the American South as a festive alternative to traditional pumpkin pie, especially for Thanksgiving and holiday gatherings. The jelly roll technique combined with cream cheese filling creates an elegant presentation.