Pumpkin Cake Roll

Pumpkin Cake Roll Recipe

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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.


★★★★★ 1 vote

8 to 10 one inch slices
25 Min
15 Min


  • CAKE :

  • 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

How to Make Pumpkin Cake Roll


  1. Cake :
    Preheat oven to 375 degree.
    Prepare 15 x 10 inch cake pan with vegetable shortening and flour.
  2. 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.
  3. 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.
  4. 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.

Printable Recipe Card

About Pumpkin Cake Roll

Course/Dish: Cakes

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