Pumpkin Roll I Recipe - Allrecipes.com
Pumpkin Roll I Recipe
  • READY IN 1+ days

Pumpkin Roll I

Recipe by  

"This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin, and not pumpkin pie mix."

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Ingredients Edit and Save

Original recipe makes 1 pumpkin roll Change Servings
  • PREP

    35 mins
  • COOK

    20 mins

    1 day 1 hr 15 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jellyroll pan.
  2. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
  3. Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners' sugar. Roll up cake using towels, and let cool for about 20 minutes.
  4. In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners' sugar.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2008

I made this for the first time, just this past weekend. The baking part was so easy, but to use a towel dusted with confection sugar was an ABSOLUTE HUGE mistake. I had to throw my first 2 cakes and the towels away, because they stuck to the towel so bad, and I didn't even want to bother washing them.WHAT A MESS!!! I tried aluminium foil, greased and dusted with flour and it worked WONDERFULLY!!! Just pulled it right out of the pan, put a piece of parchment on top, and rolled it right up in the foil. The recipe is 5 star+. I didn't use lemon juice, and instead of the cinnamon and cloves, I used 1TBLSP of pumpkin spice. Everyone was raving how heavenly it tasted. I will def. make over and over. Can't wait to give away as small gifts for Christmas. Thank you!!!! Another thing I forgot to mention, i didn't use any lemon juice or the nuts.

Most Helpful Critical Review
Dec 27, 2002

A few years back I had sampled a pumpkin roll at a Christmas gathering and loved it. I tried this recipe but had some difficulties. The pan size was not mentioned and my large cookie sheet must have been too large. When I turned the cookie sheet over the cake did not release from the pan. That is as far as I got with the recipe. I will try again but I will use wax paper as mentioned in previous reviews along with a smaller pan.

Nov 22, 2005

i don't add lemon juice and it turns out just as good...you can use heavy duty foil instead of wax paper it works alot better just lay your foil in the pan pour a little grease on top move the pan around and pour your batter on its much easier ...when the cake is done take it out and roll the foil in the cake while its hot ..let it cool .. unroll the cake add your filling then roll it back up with out the foil.. its so much easier!!

Jan 25, 2004

Excellent! I've been looking for this recipe for a while now! I did make one change--I left the nuts off the cake portion, because it becomes too hard to roll. You can, if you want the nuts, add them to the cream cheese filling, that way the cake doesn't fall apart when you roll it. Thanks for the recipe!

Dec 09, 2003

I've been making this for years as is....but this year I decided to add 1 tsp. maple extract instead of the vanilla to the filling and it was OUT OF THIS WORLD! It was a much better match of flavors between the pumpkin/pecan cake and the filling -- YUM YUM YUM!!

Dec 21, 2007

This was wonderful, my family and friends loved it and it was simple! I have to add something to this....i used parchment paper in my pan also it worked great it made it easy to get the cake out, i did notice that if my cake wasnt quite done yet it would break after being rolled up but i used the filling to patch it and then roll it worked great! Also my family enjoyed it slightly frozen, i just put it in the freezer and then take it out when we want a quick desert, it does thaw and become moist its delicious either way....if you havent tried this recipe you should! Definetely freezing the roll after it is complete has worked for me the best, I'm able to slice it while frozen and then serve it thawed. works great! Also I just made some recently and I baked the cake in foil and then put parchment paper on top and rolled it, It does work great! I got this tip from another review.

Oct 26, 2003

Great recipe.. I have been making these for years and had lost the recipe, thank goodness I found it here! Easy to make and everyone loves them. Here's an extra tip: To keep roll from falling apart when rolling, reduce heat a few degrees or reduce cook time a couple of minutes and roll slowly.

Feb 09, 2008

Tastes very good. It is a good treat to take to Thanksgiving or Christmas gathering. I used a 13x7 cakepan lined w/ wax paper. I also, rolled it tightly with a clean pillow case. (My dish towels are not the Bakers smooth towels) One small can of pumkin makes 2 pumpkin rolls. One I added nuts to. The other I added chocolate chips. Don't add extra Pumpkin.


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 67 mg
  • 22%
  • Fat
  • 14.6 g
  • 22%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 217 mg
  • 9%

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

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