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Pumpkin Roll Cake

Rated as 4.74 out of 5 Stars

"A thin pumpkin cake, rolled around in a white cream filling, then in nuts. Can be frozen and served chilled. Dust with confectioners' sugar, if desired."
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servings 228
Original recipe yields 16 servings (15 x10x1-inch cake)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
  3. In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
  4. Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
  5. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
  6. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  7. Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
  8. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 228 calories; 12.4 27 3.9 54 193 Full nutrition

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Read all reviews 391
  1. 531 Ratings

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Most helpful positive review

This was great. Very easy to make. I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here. Spread the cake in th...

Most helpful critical review

made it for was good but not spectacular....

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Least positive

This was great. Very easy to make. I wish we had the ability to reply to reviews on this site, since we can not I'll make a few comments to some of the reviewers here. Spread the cake in th...

We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with po...

I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and ma...

I love this recipe. I have made this recipe 3 times now. Each time I used all the ingredients exactly as they are called for. I varied the way I prepared the pan each time based on reviews her...

My mom and I make these every year. This is our exact recipe, but I do have a few suggestions to make this experience much better for you! Make them five at a time. One large can of PURE pump...

This cake is so delicious, I cannot recommend it enough. I added 1/2 tsp. ginger to the cake and 1 teaspoon grated orange peel along with 1/2 cup cool whip to the cream filling. Be sure to let ...

I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were very easy!! I used all Splenda (R) in place of sugar and it was delicious. I froze mine to bring ...

Very delicious! If you grease and flour the sheet well before putting the batter on, you don't need to put parchment paper on it. It's just a pain to peel off afterwards. Instead of putting it o...

Everyone loves this one! All that rolling sounds a little complicated, but it's really pretty easy. I want the nuts on the inside of the cake so I grease the pan, use parchment paper and grease...