Recipes and Cooking Pumpkin Cake Roll 4.2 (152) 7 Reviews Just 25 minutes of prep makes this a quick and easy pumpkin roll recipe. A layer of pumpkin cake and a sweet, cream cheese and butter filling create a classic pumpkin roll cake the whole family will love. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on March 15, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Stand Time: 30 mins Bake Time: 15 mins Cool Time: 1 hrs Chill Time: 2 hrs Total Time: 4 hrs 10 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 3 eggs ¾ cup all-purpose flour 2 teaspoon ground cinnamon 1 teaspoon baking powder 1 teaspoon ground ginger ½ teaspoon salt ½ teaspoon ground nutmeg 1 cup granulated sugar ⅔ cup canned pumpkin 1 teaspoon lemon juice 1 cup finely chopped walnuts Powdered sugar 1 8 ounce package cream cheese, softened ⅓ cup butter, softened 1 ½ teaspoon vanilla 1 ½ cup powdered sugar Directions Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside. Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts. Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack. Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours. Jason Donnelly Rate it Print Nutrition Facts (per serving) 534 Calories 29g Fat 64g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 534 % Daily Value * Total Fat 29g 37% Saturated Fat 12g 60% Cholesterol 121mg 40% Sodium 394mg 17% Total Carbohydrate 64g 23% Total Sugars 51g Protein 8g Vitamin C 1.3mg 7% Calcium 103mg 8% Iron 1.9mg 11% Potassium 195mg 4% Folate, total 50.7mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.