A delightful pumpkin roll filled with a creamy spiced filling, perfect for any occasion.
Preheat your oven to 375°F (190°C) and line a jellyroll pan with parchment paper.
Lining the pan with parchment paper ensures easy removal of the cake after baking.
In a mixing bowl, beat the eggs until thick and pale, about 5 minutes.
Beating the eggs thoroughly incorporates air, which helps the cake rise.
Gradually add the granulated sugar, pumpkin puree, and lemon juice to the eggs, mixing well.
Adding the ingredients gradually ensures a smooth batter.
In another bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt.
Whisking the dry ingredients evenly distributes the spices and leavening agents.
Gently fold the dry ingredients into the wet mixture until just combined.
Folding gently prevents overmixing, which can make the cake dense.
Spread the batter evenly in the prepared pan and sprinkle with chopped walnuts.
Spreading the batter evenly ensures uniform baking.
Bake in the preheated oven for 15 minutes or until the cake springs back when lightly touched.
Check the cake for doneness by lightly pressing the center.
Turn the cake out onto a clean kitchen towel dusted with powdered sugar and roll it up from the short end. Let it cool completely.
Rolling the cake while warm prevents cracks and helps it hold its shape.
For the filling, beat the cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Ensure the cream cheese and butter are softened for a smooth filling.
Unroll the cooled cake, spread the filling evenly, and re-roll it. Chill before serving.
Chilling the roll helps it set and makes slicing easier.
Slice and serve your spiced pumpkin cream roll, garnished with extra powdered sugar if desired.
Use a sharp knife to slice the roll cleanly.
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