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4.6 from 27 votes

Pumpkin Roll

Pumpkin Roll – topped with walnuts with sweet cream cheese filling. This is the best and easiest pumpkin roll recipe ever, so decadent!

Prep Time
25 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 8 people
Calories: 426 kcal
Course: Bread
Cuisine: International

Ingredients

Cake Ingredients:
  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 eggs room temperature
  • 1 cup sugar
  • 2/3 cup pure pumpkin puree
  • 1 teaspoon lemon juice
  • 1 cup walnuts finely chopped
  • powdered sugar
Filling Ingredients:
  • 1 package cream cheese room temperature
  • 1/3 cup butter room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C). Coat a 15x10x1-inch (38 cm x 25 cm x 2.5 cm) baking pan with nonstick spray, line it with parchment paper, and spray the parchment again with nonstick spray; set aside.
  2. In a bowl, stir together the flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
  3. In a stand mixer, beat the eggs on high speed for 5 minutes. Gradually add the sugar on medium speed until combined. Mix in the pumpkin and lemon juice. On low speed, beat in the flour mixture until just combined. Spread the batter evenly in the prepared pan and sprinkle with walnuts.
  4. Bake for 15 minutes, or until the cake springs back when lightly touched. Loosen the edges of the cake from the pan and turn it out onto a clean kitchen towel sprinkled lightly with powdered sugar. Remove the parchment paper. Roll the towel and cake into a spiral, starting from a short side, and let it cool on a wire rack.
  5. Create the filling by beating the cream cheese, butter, and vanilla extract on medium speed in a stand mixer until smooth. Gradually beat in the powdered sugar until well combined.
  6. Unroll the cake and remove the towel. Spread the filling over the cake, leaving a 1-inch (2.5 cm) unfrosted border. Roll the cake back up and trim the ends. Cover with plastic wrap and chill for a minimum of 2 hours.

Notes

  • For the cleanest cut, slightly freeze the cake before slicing and serving.

Nutrition Information

Serving 8people Calories 426kcal (21%) Carbohydrates 61g (20%) Protein 5g (10%) Fat 19g (29%) Saturated Fat 6g (30%) Cholesterol 81mg (27%) Sodium 239mg (10%) Fiber 2g (8%) Sugar 48g (96%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 426

% Daily Value*

Serving 8people
Calories 426kcal 21%
Carbohydrates 61g 20%
Protein 5g 10%
Fat 19g 29%
Saturated Fat 6g 30%
Cholesterol 81mg 27%
Sodium 239mg 10%
Fiber 2g 8%
Sugar 48g 96%

* Percent Daily Values are based on a 2,000 calorie diet.