Pumpkin Cake Roll Recipe

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Pumpkin Cake Roll

LoriAnn Poland


This is another family favorite recipe I would like to share.... it is easy to do as long as you work carefully and quickly rolling the cake. Anyone can do it.

pinch tips: How to Measure Ingredients


8 to 10 one inch slices


25 Min


15 Min



3/4 c
all purpose flour
1 Tbsp
baking powder
2 tsp
cinnamon powder
1 tsp
ginger powder
sprinkle of salt
3 large
whole eggs
1 c
granulated sugar
2/3 c
pumpkin puree
1 tsp
fresh lemon juice
1 c
nuts , ( i use black walnuts or pecans), chopped fine
confectioners sugar


1 c
confectioners' sugar
2 - 3 oz
pkg. cream cheese
4 Tbsp
1/2 tsp
pure vanilla extract

Directions Step-By-Step

Cake :
Preheat oven to 375 degree.
Prepare 15 x 10 inch cake pan with vegetable shortening and flour.
Sift together flour, baking powder, cinnamon, ginger, nutmeg, and salt and set aside.
Beat eggs 5 minutes with electric mixer until very thick.
Guadually add sugar.
Stir in pumpkin and lemon juice.
Mix dry ingredients into pumpkin mixture and spread on a greased and floured 15 x 10 inch pan.
Sprinkle top with finely chopped nuts.
Bake 15 minutes at 375 degrees.
Loosen cake edges and turn out on a towel or wax paper, starting at narrow end, roll the cake and towel together.
Cool; unroll and add filling.
Filling :
Combine all ingredients and spread over cake.
Roll again and sit on serving plate along seam, chill overnight before serving.
Dust cake with confectioners' sugar.

About this Recipe

Course/Dish: Cakes