Washington Pumpkin Nut Roll
Indulge in the rich, spiced flavors of the Washington Pumpkin Nut Roll, a show-stopping dessert that seamlessly combines the warmth of pumpkin spice with the irresistible crunch of pecans or walnuts. This classic jelly roll cake starts with a fluffy, perfectly spiced pumpkin sponge that’s baked to golden perfection and rolled while still warm to ensure the ideal swirl. Filled with a luscious cream cheese frosting that’s sweetened just right and infused with vanilla, every bite is a harmony of creamy and nutty notes complemented by the earthy sweetness of pumpkin. Finished with a light dusting of powdered sugar, this autumn-inspired dessert is perfect for holiday gatherings, festive celebrations, or simply treating yourself to a slice of decadence. Ready in just over an hour, this crowd-pleasing recipe is sure to become a seasonal favorite!
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Recipe Information
Ingredients
- 0.75 cups All-purpose flour
- 1 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 3 large Eggs
- 0.75 cups Canned pumpkin puree
- 0.5 cups Chopped pecans or walnuts
- 8 ounces Cream cheese, softened
- 1 cups Powdered sugar, sifted
- 4 tablespoons Unsalted butter, softened
- 1 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and lightly grease it.
In a medium mixing bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
In a separate large bowl, beat the eggs and canned pumpkin puree until smooth. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Spread the batter evenly into the prepared jelly roll pan. Sprinkle the chopped pecans or walnuts over the batter to distribute evenly.
Bake in the preheated oven for 13-15 minutes, or until the cake springs back when lightly touched in the center.
While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar to prevent sticking.
Once the cake is done, carefully turn it out onto the prepared kitchen towel while it is still warm. Peel off the parchment paper.
Starting from one of the short ends, gently roll the cake (with the towel) into a tight log. Set it aside to cool completely, about 30 minutes.
While the cake cools, prepare the filling by beating the softened cream cheese, powdered sugar, butter, and vanilla extract together in a bowl until smooth and creamy.
Once the cake has cooled, carefully unroll it and spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel, being careful not to squeeze out the filling.
Wrap the roll tightly in plastic wrap and refrigerate for 1 hour to set.
Before serving, dust the top of the roll with additional powdered sugar. Slice into even pieces to serve.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 284 mg | 12% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 44.0 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 144 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
