Pumpkin Roll

Pumpkin Roll

Pumpkin Roll
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    Cake Batter
  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 t lemon juice
  • 1 cup chopped pecans
  • 3/4 cup flour
  • 1 t baking powder
  • 2 t ground cinnamon
  • 1 t ground ginger
  • 1/2 t ground nutmeg
  • 1/2 t salt
  • Filling
  • 8 oz cream cheese, room temperature
  • 1 cup powdered sugar
  • 4 T butter, room temperature
  • 1/2 t vanilla


  1. Preheat oven to 350 degrees and grease and flour a 15 x 10 x 1 baking sheet.
  2. In a bowl, sift together: flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set aside.
  3. Using a mixer, beat eggs for five minutes.
  4. After the five minutes, gradually add sugar, pumpkin puree, and lemon juice.
  5. Add sifted dry ingredients to mixer.
  6. Mix well and then spread batter in baking sheet.
  7. Sprinkle chopped pecans over top of batter.
  8. Bake at 350 degrees for 15 minutes.
  9. Remove from oven, cool for 5 minutes, and then turn cake onto a kitchen towel (sprinkle towel with powdered sugar).
  10. Roll up the cake with the towel from the short side and place in the fridge for 1-1.5 hours.
  11. Mix together the filling ingredients (cream cheese, powdered sugar, butter, and vanilla).
  12. Unroll the cake from the towel, gently spread the filling over the cake, and then roll the cake back up (NOT with the towel).
  13. Place on a long plate, cover, and store in the fridge.