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Vegetarian
How to Make a Walnut Pumpkin Cake Roll with Ricotta Cream
A pumpkin roll is a fall favorite in our home. The Pumpkin Cake Roll recipe packs pumpkin goodness, a sweet, smooth ricotta cream, and bakes to perfection. Deliciously spiced, moist, and decadent – this pumpkin roll recipe will have you craving for more.
This beautiful pumpkin roll is the perfect showstopper for any of your parties. Or the perfect Sunday afternoon treat. I love to enjoy it any time of the day, any day of the week honestly. No occasions required.
If you’ve never baked a jelly roll cake, I know exactly what you’re thinking: it’s way too hard. I get that.
Those perfectly pictured rolls you see on Pinterest just seem so complex. But I promise you, it’s surprisingly easy! You’ll be a cake-rolling machine in no time.
Make this ricotta cake roll for a slice during the weekday, or for a family dinner on the weekend! Enjoying a handmade pumpkin roll is one of the most underrated parts of autumn.
Table of Contents
Key Ingredients
- ground cloves – can be found in the spice aisle
- ground cinnamon – gives a great autumn spice taste, so don’t leave it out.
- salt- sea salt.
- baking soda
- baking powder
- all-purpose flour
- large eggs – for a good batter consistency
- sugar- fine cane sugar.
- pumpkin pie mix- find it at most local grocery stores, any time of year.
- Walnuts- make sure they are not over dated.
What you’ll need to make the cream
- ricotta cheese- can also be substituted for farmer’s cheese.
- powdered sugar- or confectioner’s sugar
- Vanilla- liquid form, but can also be the powder form.
- unsalted butter- make sure it’s unsalted.
Find the full printable recipe with specific measurements below.
How to make a Walnut Pumpkin Cake Roll with Ricotta Cream
Step 1: Prepare the oven
Preheat the oven to 350F. Prepare a baking sheet with lined parchment paper.
Step 2: Start with the dry ingredients
Combine the dry ingredients in a bowl: ground cloves, ground cinnamon, salt, baking soda, baking powder, and flour. Set aside.
Step 3: Then the wet ingredients
In a mixer, beat together eggs with sugar until well beaten and almost a white color. Add in ⅔ cup of pumpkin pie mix.
Step 4: Combine ingredients together
Then stir in the dry ingredients.
Step 5: Prepare to bake
Pour the cake batter on to the baking sheet with lined parchment paper.
Step 6: Add the nuts
Chop walnuts and sprinkle onto the batter.
Step 7: Bake
Bake for 15 minutes, or until it’s a darker brown color.
Step 8: Roll it fast!
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.
Step 9: Prepare the cream
With a hand mixer beat together ricotta cheese, confectioner’s sugar, and vanilla for a minute. Add in the unsalted butter, then beat for another minute.
Step 10: Let it cool
After the roll has cooled down, unroll it and spread the cream inside.
Step 11: Finishing touches
Roll it back up and sift powdered sugar on top (optional)
Expert Tips
- Use a good quality jelly roll pan. It makes all the difference. You’ll be able to bake your thin cake and plop it out easily.
- Roll the pumpkin cake right out of the oven. This is a very important step! Remove your cake from the pan and roll it with the parchment paper it’s lined with. I like to then unroll it, remove the parchment paper, and roll it again.
- Let the cake cool completely. You don’t want to spread your cream on a warm cake. Stick it in the refrigerator for at least 20 minutes.
- Unroll. Spread. Roll. Devour. Once your cake has cooled down, unroll it and generously spread your cream filling. Roll it back up, sprinkle it with some powdered sugar, and voila!
Recipe FAQs
Yes, if you have a nut allergy, you can omit the 1/2 cup of walnuts. This fall dessert will still be delicious.
Absolutely, feel free to experiment with spices like nutmeg, pumpkin spice, or cloves for added seasonal flavors.
While ricotta works best for this recipe, cream cheese can be a suitable alternative.
Enjoy these seasonal pumpkin recipes:
- You can make a Healthy Pumpkin Pie Smoothie right at home. I love to enjoy it as a sweet snack in the fall.
- A holiday favorite, my family always enjoys these Pumpkin Muffins with Sweet Vanilla Glaze.
More Dessert Recipes Using Walnuts
If you tried this Walnut Pumpkin Cake Roll with Ricotta Cream or any other recipe on my website, please leave a 🌟 star rating and leave your 📝 comments below. I love hearing from you!
How to Make a Walnut Pumpkin Cake Roll with Ricotta Cream
Equipment
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bowl
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Cake spatula
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parchment paper
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Cooling rack
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hand mixer
Ingredients
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- ¼ tsp salt
- ½ tsp baking soda
- ½ tsp baking powder
- ¾ cup all-purpose flour, unbleached
- 3 large eggs
- 1 cup sugar
- ⅔ cup pumpkin pie mix
- ½ cup walnuts, chopped
Ricotta Cream
- 2 cups ricotta cheese, or farmer's cheese
- 1 cup powdered sugar, + 3 Tbsp for the top
- ½ tsp vanilla
- 6 Tbsp unsalted butter, softened
Instructions
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Preheat the oven to 350F. Prepare a baking sheet with lined parchment paper.
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Combine the dry ingredients in a bowl: ground cloves, ground cinnamon, salt, baking soda, baking powder, and flour. Set aside.½ tsp ground cloves, ½ tsp ground cinnamon, ¼ tsp salt, ½ tsp baking soda, ½ tsp baking powder, ¾ cup all-purpose flour,
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In a mixer, beat together eggs with sugar until well beaten and almost a white color. Add in ⅔ cup of pumpkin pie mix.3 large eggs, 1 cup sugar, ⅔ cup pumpkin pie mix
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Then stir in the dry ingredients.
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Pour the cake batter on to the baking sheet with lined parchment paper.
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Chop walnuts and sprinkle onto the batter.½ cup walnuts,
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Bake for 15 minutes, or until it’s a darker brown color.
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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.
Cream
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With a hand mixer beat together ricotta cheese, confectioner's sugar, and vanilla for a minute. Add in the unsalted butter, then beat for another minute.2 cups ricotta cheese,, 1 cup powdered sugar,, ½ tsp vanilla, 6 Tbsp unsalted butter,
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After the roll has cooled down, unroll it and spread the cream inside.
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Roll it back up and sift powdered sugar on top (optional)
Notes
- Make sure the roll is completely cooled down before spreading the cream, otherwise the cream will melt.
- If walnuts are not your favorite, switch them for pecans or hazelnuts.