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+ servings

Pumpkin Cake Roll

Pumpkin Cake Roll flavored with fall spices and filled with a cream cheese filling makes a wonderful holiday dessert. Much easier to make than you think.
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 10
Calories 395kcal
Author Christin Mahrlig


  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin, not pumpkin pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1 cup finely chopped pecans
  • powdered sugar


  • 1 (8-ounce) package cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 cup prepared whipped topping
  • 1 cup sifted powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Garnish: whipped cream


  • Spray a 15X10X1-inch jellyroll pan with cooking spray. Line bottom of pan with parchment paper. Spray parchment with cooking spray with flour (or use butter to grease it and then flour).
  • Preheat oven to 375 degrees.
  • In a bowl, combine flour, baking powder, cinnamon, pumpkin pie spice, nutmeg, and salt. Set aside.
  • Using an electric mixer beat eggs at high speed until thick and pale. Slowly add 1 cup sugar. Beat for 5 minutes.
  • Using a rubber spatula fold in pumpkin and lemon juice.
  • Fold in flour mixture and pecans and pour batter into prepared pan. As you pour, spread the batter to all corners of the pan. If you dump it all in the middle, it will be harder to spread it evenly.
  • Bake for 12 to 15 minutes.
  • Lay a clean cloth towel on the counter. Sprinkle a good amount of powdered sugar on the towel. (The sugar will help keep the cake from sticking to the towel.)
  • After you remove cake from oven, immediately loosen the edges from the pan and flip it over onto towel.
  • Starting at narrow end, roll the cake and towel up together. Place seam side down on a wire rack to cool for about 1 hour.
  • Beat cream cheese and butter at high speed until smooth. Gradually add powdered sugar. Beat in whipped topping, vanilla, and salt.
  • Carefully unroll cake, spread with cream cheese mixture, and reroll without towel. Place on a serving plate seam side down and chill until ready to serve.


Calories: 395kcal