Pumpkin Roll

Pumpkin Roll


"This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin and not pumpkin pie mix. Originally submitted to CakeRecipe.com."


servings 383 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 43.4g
  • 14%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 326 mg
  • 13%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
  2. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
  3. Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
  4. To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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  1. 107 Ratings


One very important detail that is not spelled out in this recipe and I learned the hard way. After you bake the cake part of it, let it cool a minute or two while still in the pan. Loosen edge...

Here's a hint...place wax paper on the bottom of the cookie sheet before you bake it and just flip it onto to towel, roll and cool. The wax paper prevents "rips" or "tears" in the cake and make...

This is the exact recipe I've been making for years and it is FANTASTIC! You can also add 1 tsp. nutmeg if you like to batter. The only difference in my recipe is you fold the flour mixture into...

Always impresses the guests. BTW, you can freeze leftovers (as if there may be some!). Love the hint about baking the cake on foil and rolling it up. So much easier than the dishtowel method ...

I have been using this recipe for years. It is great. I make over 100 to give as gifts at Christmas! My husbands board of directors can't wait for them each year. I start in November and fre...

I make this every yr around fall. Though I will give a little helpful tip. I line my pan with waxed paper before putting in the batter. It makes it alot easier to get it out of the pan, also eas...

I just made a "practice" pumpkin roll. It came out fantastic! I did use wax paper to line the pan. When it was done, I used a knife along the edges to loosen the cake from the wax paper. I carri...

ABSOLUTELY WONDERFUL!!! I made this the night before Thanksgiving to take to the in-laws. However, since I am not a very good cook, I ended up forgetting to add the ginger to the cake batter. ...

This is a wonderful recipe! The actual baking time is fifteen minutes! And it is so easy to make.