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.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

534 calories; 29 g total fat; 12 g saturated fat; 8 g polyunsaturated fat; 6 g monounsaturated fat; 121 mg cholesterol; 394 mg sodium. 195 mg potassium; 64 g carbohydrates; 2 g fiber; 51 g sugar; 8 g protein; 0 g trans fatty acid; 3903 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 51 mcg folate; 0 mcg vitamin b12; 103 mg calcium; 2 mg iron;

Reviews (7)

153 Ratings
  • 5 star values: 97
  • 4 star values: 22
  • 3 star values: 10
  • 2 star values: 10
  • 1 star values: 14
Rating: 5 stars
10/03/2017
I substituted the cream cheese filling with vanilla ice cream. I slice then sprinkle with some chocolate syrup...
Rating: Unrated
09/26/2014
just made this today for the first time, turned out amazing, looks amazing also when sliced at a small angle and garnished with a custard sauce and fresh berries. Well done
Rating: Unrated
11/08/2015
I make these every year but I have troubles with them breaking and cracking. What kind of towel do you use or how do you keep them from breaking and cracking? I have used a flour sack towel and even a pillow case.
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Rating: Unrated
10/07/2014
I made this for the first time ever last week---it was all gone by the very next day! This recipe is soooo easy and it tastes amazing! TY
Rating: Unrated
10/21/2016
I made this using a 17 x 11 pan, think I didn't roll it tight enough, but seems like more icing than pumpkin roll, is that too big a pan making it thinner cake roll.?
Rating: Unrated
11/21/2013
My family has loved this holiday dessert for years. Wherever I take, people rave about it and want the recipe. I have always guarded it as one of the few recipes I wouldn't share. Guess there is no sense doing that now. i would use a large can of pumpkin and increase the other portions by 4. I would then have 4 rolls. I would then cut those 4 in half and freeze them. That was the perfect size to take to dinners or share with others.
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Rating: Unrated
10/12/2015
love the recipe, but while trying to enter the sweepstakes, I watch the videos, then the system never really confirms my entry???? what's up with that!???