A pumpkin roll is a fall favorite in our home. And this 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.
There’s something about the leaves changing colors, and the breeze slowly picking up that gets me craving all things pumpkin. Seriously, it’s what gets me through my summertime sadness. Give me all the pumpkin. Especially, when it comes in the form of a jelly roll cake and is filled with delicious, sweet ricotta cream. Excuse me while I wipe away my drool.
Tips on Making the Pumpkin Roll:
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 intimidating. But I promise it’s so easy! You’ll be a cake rolling machine in no time.
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 easy peasy.
Roll the cake right out of the oven. This is SO important! 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 a couple of hours.
Unroll. Spread. Roll. Devour. Once your cake has cooled down, unroll it and spread your ricotta cream. Be generous. This cream is so good! And pairs so well with the pumpkin cake. Roll it back up, sprinkle with some powdered sugar, and voila!
How to Make the Roll:
- Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
- Combine the dry ingredients in a bowl, and set aside.
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 cup unbleached all-purpose flour
- In a stand 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 and then stir in the dry ingredients.
- Pour the batter onto the baking sheet with lined parchment paper. Chop 1/2 cup of walnuts and sprinkle onto the batter. Bake for 15 minutes, or until it’s a darker brown color.
- As soon as you take it out of the oven, roll it with the parchment paper. Then, unroll it and take off the parchment paper, and roll it back again. Let it cool down completely before spreading the cream on.
How to make the cream:
- 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.
- After the roll has cooled down, unroll it and spread the cream inside.
- Roll it back up and sift powdered sugar on top. Enjoy!
This beautiful pumpkin roll is the perfect showstopper for any of your parties. Or the perfect Sunday afternoon treat. It’s amazing any time of the day, any day of the week honestly. No occasions required.
I’m sure you’ll love this pumpkin roll with ricotta cream just as much as I do. It’s too good not to be devoured. Enjoy!
Steps
Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
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.
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 and then stir in the dry ingredients.
Pour the batter on to the backing sheet with lined parchment paper. Chop 1/2 cup of walnuts and sprinkle onto the batter. Bake for 15 minutes, or until it’s a darker brown color.
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.
Cream:
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.
After the roll has cooled down, unroll it and spread the cream inside.
Roll it back up and sift powdered sugar on top. Enjoy!
How to Make a Walnut Pumpkin Cake Roll with Ricotta Butterсream
Ingredients
For the roll:
- 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
Cream:
- 2 cups ricotta cheese or farmers cheese
- 1 cup powder sugar + 3 Tbsp for the top
- ½ tsp vanilla
- 6 Tbsp unsalted butter (softened)
Instructions
Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
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.
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 and then stir in the dry ingredients.
Pour the batter on to the backing sheet with lined parchment paper. Chop 1/2 cup of walnuts and sprinkle onto the batter. Bake for 15 minutes, or until it’s a darker brown color.
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.
Cream:
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.
After the roll has cooled down, unroll it and spread the cream inside.
Roll it back up and sift powdered sugar on top. Enjoy!
Equipment Used
Nutrition Facts
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