Sheryl'S Pumpkin Roll
A moist, flavorful pumpkin roll with warm spices and a sweet walnut topping, perfect for fall gatherings or holiday desserts that impress with its tender texture and festive taste.
Ingredients
Instructions
- Beat eggs for 15 minutes.
- Gradually add 1 cup sugar to eggs and mix well.
- Add pumpkin and lemon juice to the mixture and combine.
- Sift together dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg, and salt.
- Add dry ingredients to pumpkin mixture and mix until just combined.
- Spread the batter evenly on a greased and floured cookie sheet.
- Sprinkle chopped walnuts on top.
- Bake at 375°F (190°C) for 15 minutes.
- Turn the cake out onto a towel sprinkled with powdered sugar.
- Carefully peel off the parchment paper if used.
- Roll the cake up in the towel and let it chill before unrolling and serving.
Tips & Substitutions
To achieve the best texture, ensure the eggs are beaten thoroughly to incorporate air, which helps the roll rise. If you don't have walnuts, pecans or almonds can be used as a substitute. For a twist, consider adding chocolate chips or dried cranberries to the batter. This pumpkin roll pairs beautifully with Pat'S Jam Cake for a diverse dessert table.
Serving Suggestions
Serve the pumpkin roll dusted with powdered sugar or drizzled with cream cheese frosting for added flavor. It pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a festive touch, consider serving it alongside Family Favorite Cookies or a warm beverage like spiced cider.
Storage & Reheating
Store any leftover pumpkin roll in an airtight container in the refrigerator for up to 5 days. If you prefer to freeze it, wrap it tightly in plastic wrap and then aluminum foil, ensuring no air is trapped. To reheat, thaw in the refrigerator overnight and serve at room temperature, or warm gently in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Sheryl'S Pumpkin Roll contains roughly 152 calories, with 2g protein, 19g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (22% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 553mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes, you can prepare the pumpkin roll a day in advance. After rolling it in the towel, allow it to chill in the refrigerator overnight. This helps the flavors meld and makes it easier to slice when ready to serve.
What can I substitute for pumpkin?
If you don't have pumpkin puree, you can use mashed sweet potatoes or butternut squash as a substitute. However, the flavor will vary slightly, so adjust the spices accordingly to enhance the taste.
How do I know when the pumpkin roll is done baking?
The pumpkin roll is done when it springs back lightly when touched in the center and the edges start to pull away from the pan. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).