Walnut Pumpkin Roll

Recipe View Preheat and Prepare: Preheat oven to 375°F (190°C). Grease a 15x10x1-inch baking pan and line with parchment paper, leaving an overhang on the sides. Grease and lightly flour the parchment paper. (5 minutes)

Recipe View Make the Cake Batter: In a large bowl, beat eggs on high speed for 5 minutes, until light and fluffy. Gradually add granulated sugar and pumpkin puree, mixing until well combined. (7 minutes)

Recipe View Combine Dry Ingredients: In a separate bowl, whisk together flour, cinnamon, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (3 minutes)

Recipe View Bake the Cake: Spread the batter evenly in the prepared baking pan. Sprinkle chopped walnuts evenly over the batter. Bake for 12-15 minutes, or until the cake springs back when lightly touched. (15 minutes)

Recipe View Roll the Cake: Immediately turn the baked cake out onto a clean, lint-free linen towel generously dusted with confectioners' sugar. Carefully peel off the parchment paper. Starting with the short end, roll the cake up tightly in the towel. Let cool completely. (60 minutes)

Recipe View Prepare the Filling: While the cake cools, prepare the filling. In a medium bowl, beat together confectioners' sugar, vanilla extract, softened butter, and softened cream cheese until smooth and creamy. (10 minutes)

Recipe View Assemble the Roll: Once the cake is completely cool, carefully unroll it. Spread the prepared filling evenly over the cake, leaving a 1-inch border along the edges. Re-roll the cake tightly. (5 minutes)

Recipe View Chill and Serve: Wrap the assembled cake roll in plastic wrap and chill in the refrigerator for at least 1 hour to allow the filling to set. Before serving, dust the roll with additional confectioners' sugar, if desired. Slice and enjoy! (60 minutes)