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.

Recipe Summary

prep:
35 mins
cook:
20 mins
additional:
1 day
total:
1 day
Servings:
15
Yield:
1 pumpkin roll
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.

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  • In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.

  • Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.

  • In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.

Nutrition Facts

279 calories; protein 3.9g 8% DV; carbohydrates 35.1g 11% DV; fat 14.6g 23% DV; cholesterol 61.8mg 21% DV; sodium 216.6mg 9% DV. Full Nutrition
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Reviews (147)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2008
I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts. Read More
(380)

Most helpful critical review

Rating: 2 stars
12/27/2002
A few years back I had sampled a pumpkin roll at a Christmas gathering and loved it. I tried this recipe but had some difficulties. The pan size was not mentioned and my large cookie sheet must have been too large. When I turned the cookie sheet over the cake did not release from the pan. That is as far as I got with the recipe. I will try again but I will use wax paper as mentioned in previous reviews along with a smaller pan. Read More
(8)
188 Ratings
  • 5 star values: 158
  • 4 star values: 19
  • 3 star values: 5
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
12/22/2008
I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts. Read More
(380)
Rating: 5 stars
11/23/2005
i don't add lemon juice and it turns out just as good...you can use heavy duty foil instead of wax paper it works alot better just lay your foil in the pan pour a little grease on top move the pan around and pour your batter on its much easier ...when the cake is done take it out and roll the foil in the cake while its hot ..let it cool .. unroll the cake add your filling then roll it back up with out the foil.. its so much easier!! Read More
(275)
Rating: 5 stars
01/25/2004
Excellent! I've been looking for this recipe for a while now! I did make one change--I left the nuts off the cake portion because it becomes too hard to roll. You can if you want the nuts add them to the cream cheese filling that way the cake doesn't fall apart when you roll it. Thanks for the recipe! Read More
(183)
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Rating: 5 stars
12/21/2007
This was wonderful my family and friends loved it and it was simple! I have to add something to this....i used parchment paper in my pan also it worked great it made it easy to get the cake out i did notice that if my cake wasnt quite done yet it would break after being rolled up but i used the filling to patch it and then roll it worked great! Also my family enjoyed it slightly frozen i just put it in the freezer and then take it out when we want a quick desert it does thaw and become moist its delicious either way....if you havent tried this recipe you should! Definetely freezing the roll after it is complete has worked for me the best I'm able to slice it while frozen and then serve it thawed. works great! Also I just made some recently and I baked the cake in foil and then put parchment paper on top and rolled it It does work great! I got this tip from another review. Read More
(78)
Rating: 5 stars
12/09/2003
I've been making this for years as is....but this year I decided to add 1 tsp. maple extract instead of the vanilla to the filling and it was OUT OF THIS WORLD! It was a much better match of flavors between the pumpkin/pecan cake and the filling -- YUM YUM YUM!! Read More
(75)
Rating: 5 stars
10/26/2003
Great recipe.. I have been making these for years and had lost the recipe thank goodness I found it here! Easy to make and everyone loves them. Here's an extra tip: To keep roll from falling apart when rolling reduce heat a few degrees or reduce cook time a couple of minutes and roll slowly. Read More
(56)
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Rating: 5 stars
02/09/2008
Tastes very good. It is a good treat to take to Thanksgiving or Christmas gathering. I used a 13x7 cakepan lined w/ wax paper. I also rolled it tightly with a clean pillow case. (My dish towels are not the Bakers smooth towels) One small can of pumkin makes 2 pumpkin rolls. One I added nuts to. The other I added chocolate chips. Don't add extra Pumpkin. Read More
(41)
Rating: 5 stars
10/26/2003
I've used this recipe for years now and have given them as gifts as well. It is easy as long as you remmember to spray the foil with a cooking spray generously. some people use towels but i found foil works as well and they can be rolled right back in the foil for refegerator. Read More
(41)
Rating: 5 stars
01/19/2007
This turned out perfect! I made these for Christmas and people actually fought over the last slice. Ha Ha! I made them a month in advance and froze them. I defrosted them in the fridge for a day and they were still perfect. Read More
(36)
Rating: 2 stars
12/27/2002
A few years back I had sampled a pumpkin roll at a Christmas gathering and loved it. I tried this recipe but had some difficulties. The pan size was not mentioned and my large cookie sheet must have been too large. When I turned the cookie sheet over the cake did not release from the pan. That is as far as I got with the recipe. I will try again but I will use wax paper as mentioned in previous reviews along with a smaller pan. Read More
(8)
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