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How to Make a Walnut Pumpkin Cake Roll with Ricotta Cream

Contents

  • Introduction
  • Step-by-Step
  • The Recipe
  • Equipment List
  • Nutrition
  • Reviews
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A pumpkin roll is a fall favorite in our home. And 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.

pumpkin cake roll with ricotta cheese

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.

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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!

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!

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What you’ll need to make this roll:

  • ground cloves
  • ground cinnamon
  • salt
  • baking soda
  • baking powder
  • all-purpose flour
  • eggs
  • sugar
  • pumpkin pie mix
  • walnuts

pumpkin cake roll with ricotta cheese

What you’ll need to make the cream:

  • ricotta cheese
  • powdered sugar
  • vanilla
  • unsalted butter

Steps

Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
pumpkin cake roll with ricotta cheese

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.

pumpkin cake roll with ricotta cheese

Then stir in the dry ingredients.
pumpkin cake roll with ricotta cheese

Pour the batter on to the baking sheet with lined parchment paper.

pumpkin cake roll with ricotta cheese

Chop 1/2 cup of walnuts and sprinkle onto the batter.
pumpkin cake roll with ricotta cheese

Bake for 15 minutes, or until it’s a darker brown color.
pumpkin cake roll with ricotta cheese

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.

pumpkin cake roll with ricotta cheese

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.

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After the roll has cooled down, unroll it and spread the cream inside.
pumpkin cake roll with ricotta cheese

Roll it back up and sift powdered sugar on top (optional)

pumpkin cake roll with ricotta cheese

How to Make a Walnut Pumpkin Cake Roll with Ricotta Cream Yum

8 Servings
+—
427 Calories
Time to cook: 45 mins
0 Reviews
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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
  • 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

1

Preheat oven to 350F. Prepare a baking sheet with lined parchment paper.
pumpkin cake roll with ricotta cheese

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.

 

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.

pumpkin cake roll with ricotta cheese

4

Then stir in the dry ingredients.
pumpkin cake roll with ricotta cheese

5

Pour the batter on to the baking sheet with lined parchment paper.

pumpkin cake roll with ricotta cheese

6

Chop 1/2 cup of walnuts and sprinkle onto the batter.
pumpkin cake roll with ricotta cheese

7

Bake for 15 minutes, or until it’s a darker brown color.
pumpkin cake roll with ricotta cheese

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.

pumpkin cake roll with ricotta cheese

9

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.

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10

After the roll has cooled down, unroll it and spread the cream inside.
pumpkin cake roll with ricotta cheese

11

Roll it back up and sift powdered sugar on top (optional)

pumpkin cake roll with ricotta cheese

Equipment Used

Bowl
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Cake Spatula Equipment
Cake Spatula
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parchment paper equipment
Parchment Paper
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Stand Mixer Equipment
Stand Mixer
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Cooling Rack Equipment
Cooling Rack
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Hand Mixer Equipment
Hand Mixer
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Nutrition Facts
How to Make a Walnut Pumpkin Cake Roll with Ricotta Cream
Amount Per Serving
Calories 427 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 8g50%
Trans Fat 1g
Polyunsaturated Fat 4g
Monounsaturated Fat 4g
Cholesterol 101mg34%
Sodium 291mg13%
Potassium 167mg5%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 40g44%
Protein 12g24%
Vitamin A 2326IU47%
Vitamin C 1mg1%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

About the Author

Marina Rizhkov

I’m Marina, a Mother, Culinary Nutrition Expert, and Blogger. I am so glad you took the time to stop by and treat yourself to some of my recipes. My goal is to give you the knowledge and courage to get out of your comfort cooking zone and cook from scratch! You’ll find a bunch of pictures, nutritional information, and step-by-step instructions to help you achieve tasty homemade meals.

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How to Make a Walnut Pumpkin Cake Roll with Ricotta Cream
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