World's Best Pumpkin Roll

Recipe Rating:
 2 Ratings
Serves: 12
Prep Time:
Cook Time:


3 large eggs
1 c granulated sugar
3/4 c all purpose flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground nutmeg
2/3 c canned unsweetened pumpkin
2 tsp lemon juice, divided
1 1/2 c powdered sugar, divided
8 oz cream cheese, softened
1/4 c butter, softened
1 tsp pure vanilla extract

The Cook

Mica Nelson Recipe
Lightly Salted
Lebanon, OH (pop. 20,033)
Member Since Nov 2010
Mica's notes for this recipe:
About 10 years ago while struggling through nursing school, raising my son, and workin at a nursing home I wanted to make something wonderful to take to my mother's for Thanksgiving. One of the residents at the nursing home gave me a magizine to skim through and I stumbled upon this delicious pumpkin roll recipe. It was a HUGE hit and needless to say, I have been making every year ever since.
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Coat bottom and sides of a jelly roll (15x10inch) pan with cooking spray, and line with wax paper. coat wax paper with cooking spray; set aside.
Beat eggs at medium speed with an electric mixer 5 mins or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually ad to egg mixture, beating well. Combine pumpkin and 1 teaspoon of lemon juice; add to mixture, beating well. Spread into prepared pan.
Bake at 375 for 15 mins.
Sift 1/2 cup powdered sugar onto clean, dry dish towel. Run knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rake to cool completely.
Beat cream cheese and butter with electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.
Unroll cake; remove towel. Spread cream cheese mixture on cake. Re-roll cake without towel, and place seam side down, on serving platter. Sprinkle remaining powdered sugar from dish towel over cake. Cover and chill at least 3 hours.

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user Phyl Gerber TurquoiseApron - Feb 24, 2013
Hi Mica, This is one of the most beautiful and delicious recipes ever and not to mention how easy it is to make. I found this in a Better Homes and Garden magazine about 35 or more years ago and have been making it for Thanksgiving and Christmas since. I always wondered why the people that make our canned pumpkin hadn't used the recipe as their own and I see now that they are. It's also good for breakfast with coffee. I consider it to be one of the best recipes EVER...........
user Phyl Gerber TurquoiseApron - Feb 24, 2013
I tried this recipe and say it's Family Tested & Approved!

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