Pumpkin Cake Roll

This Pumpkin Cake Roll is surprisingly simple. Rich cream cheese filling adds just the right touch of sweetness to the spiced cake. Make a great presentation on holiday buffet tables.

pumpkin cake roll


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt
  • 1 (8 oz.) pkg. cream cheese, room temperature
  • 4 Tbsp butter
  • 1/2 tsp vanilla
  • 1/3 cup nuts (optional)
  • 1 cup powdered sugar


Preheat the oven to 375F degrees.

Beat eggs on high for about 4 minutes.

Continue beating while slowly adding the sugar.

Stir in pumpkin with a rubber spatula.

Pour in lemon juice and combine well.

In a separate bowl, sift together flour, baking powder, cinnamon, ginger, nutmeg and salt.

Add the dry ingredients to the pumpkin blend and mix well.

Line a 15-inch x 10-inch pan with wax paper.

Spread the batter evenly into the pan.

Bake for 12 minutes or until a knife inserted comes out clean.

Sprinkle powdered sugar onto a kitchen towel.

Turn the cake out onto the towel and roll up with the towel.

Beat together cream cheese, butter and vanilla until fluffy.

Unroll the cake and spread the filling evenly onto it.

Sprinkle with nuts and roll cake up again (without the towel this time).

Chill in the refrigerator for at least 2 hours before serving.

Yield: 14 servings

Prep Time:

Cook Time:


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