"This Pumpkin Cake Roll recipe is packed with pumpkin goodness, a sweet, smooth ricotta cream, and is baked to perfection. Deliciously spiced, moist, and irresistibly decadent – this pumpkin roll recipe will have you craving for more."
Walnut Pumpkin Cake Roll with Ricotta Cream
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Prep time: 30mins
Cook time: 15mins
Serves or Makes: 8
Recipe Card
ingredients
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup all-purpose flour, unbleached
- 3 large eggs
- 1 cup sugar
- 2/3 cup pumpkin pie mix
- 1/2 cup walnuts, chopped
- 2 cups ricotta cheese, or farmer's cheese
- 1 cup powdered sugar + 3 Tbsp for the top
- 1/2 teaspoon vanilla
- 6 tablespoon unsalted butter, softened
Method
Step 1
Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
Step 2
Combine the dry ingredients in a bowl: ½ tsp ground cloves, ½ tsp ground cinnamon, ¼ tsp salt, ½ tsp baking soda, ½, baking powder, ¾ cup flour. Set aside.
Step 3
In a mixer, beat together 3 large eggs with 1 cup of sugar until well beaten and almost a white color. Add in 2/3 cup of pumpkin pie mix.
Step 4
Then stir in the dry ingredients.
Step 5
Pour the batter on to the baking sheet with lined parchment paper.
Step 6
Chop 1/2 cup of walnuts and sprinkle onto the batter.
Step 7
Bake for 15 minutes, or until it’s a darker brown color.
Step 8
As soon as you take it out of the oven, roll it with the parchment paper. Then, Unroll it, take off the parchment paper, and roll it back again. Let it cool down completely before spreading the cream on.
Step 9
For the cream filling: With a hand mixer beat together 2 cups of ricotta cheese (or farmers cheese), 1 cup of powder sugar, and 1/2 teaspoon of vanilla for a minute. Add in 6 Tablespoons of unsalted butter softened, then beat for another minute.
Step 10
After the roll has cooled down, unroll it and spread the cream inside.
Step 11
Roll it back up and sift powdered sugar on top (optional)