Rating: 4.5 stars 4.7
452 Ratings
  • 5 star values: 373
  • 4 star values: 54
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 2

This is the best walnut pumpkin roll recipe I've ever made. Everyone who tastes it always asks for the recipe. Dust with additional confectioners' sugar, if desired.

Recipe Summary

30 mins
30 mins
1 hr
2 hrs
1 15x10-inch jelly roll cake


Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 15x10x1-inch baking pan and line with parchment paper. Grease and flour the paper.

  • In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in the prepared baking pan. Sprinkle walnuts evenly on top.

  • Bake in the preheated oven for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off the paper and roll cake up in the towel, starting with the short end. Let cool.

  • Filling: Mix 1 cup confectioners' sugar, vanilla, butter, and cream cheese together till smooth.

  • Carefully unroll the cake; spread filling to within 1 inch of the edge and roll cake up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Nutrition Facts

203 calories; protein 3.5g; carbohydrates 26.3g; fat 9.8g; cholesterol 54.3mg; sodium 168.9mg. Full Nutrition