Walnut Pumpkin Roll
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Ingredients
Instructions
- Beat eggs for about 3 minutes.
- Add sugar and mix well.
- Incorporate remaining cake ingredients.
- Pour batter onto a jelly roll pan lined with foil and sprayed with cooking spray.
- If desired, sprinkle walnut pieces onto the batter.
- Bake at 375°F for 12-15 minutes.
- While cake is baking, prepare a piece of waxed paper sprinkled with powdered sugar, turn the cake out onto it, roll the cake up, and set aside to cool.
Tips & Substitutions
For a lighter roll, ensure your eggs are at room temperature before beating, which helps incorporate more air. If you don't have Softasilk cake flour, you can substitute it with a mix of all-purpose flour and cornstarch. For added flavor, consider mixing in a pinch of nutmeg or ginger. If walnuts aren't your preference, try using pecans instead.
Serving Suggestions
This Walnut Pumpkin Roll makes a delightful dessert for fall gatherings or holiday celebrations. It pairs beautifully with whipped cream or a scoop of vanilla ice cream. For an extra touch, dust with powdered sugar right before serving. It complements other fall treats like Jenn'S Famous Sugar Cookies for a festive dessert table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. When ready to enjoy, simply reheat individual slices in the microwave for about 10-15 seconds for a warm treat. You can also serve it chilled, which enhances the flavors.
Nutrition & Diet Analysis (per serving)
Each serving of Walnut Pumpkin Roll contains roughly 589 calories, with 9g protein, 93g carbohydrates, and 22g fat. It is an excellent source of vitamin A (56% of the Daily Value) and calcium (21% of the Daily Value), and a good source of vitamin C and protein. Note that it is relatively high in sodium, at 842mg per serving (37% 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 the Walnut Pumpkin Roll ahead of time?
Yes, you can prepare the cake roll a day in advance. Once cooled, wrap it tightly in plastic wrap and store in the refrigerator. This allows the flavors to meld and makes it easier to slice. Just remember to add the powdered sugar on the day of serving.
What can I use instead of walnuts?
If you prefer not to use walnuts, you can omit them entirely or replace them with pecans or almonds for a different flavor. You could also try adding chocolate chips or dried cranberries for a unique twist on the classic recipe.
How do I prevent the cake from cracking when rolling?
To minimize cracking, make sure to roll the cake gently while it's still warm. Use a clean kitchen towel dusted with powdered sugar to help with rolling. If it does crack, don't worry—just use frosting to cover any imperfections when serving!
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).