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Pumpkin Roll Supreme


"This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful!"
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35 m servings 259 cals
Original recipe yields 15 servings (1 - 15 inch roll)


  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
  2. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
  3. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
  4. To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
  5. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.

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Read all reviews 53
  1. 63 Ratings

Most helpful positive review

This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes g...

Most helpful critical review

Overall it had a good flavor. But I learned the hard way it is NOT a make-a-day-ahead dessert. Silly me. It cooked up fine, nice texture and height. Rolled up great. The spread was the righ...

Most helpful
Most positive
Least positive

This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes g...

My whole family loved this! I greased my pan with cooling spray, and the cake stuck a bit. So next time I'll know to grease the pan with shortening. I baked it for 15 minutes at 325--but I...

I made this for Thanksgiving and everyone loved it. It is not too heavy and just perfect for an after Thanksgiving meal when you are in the mood for something sweet. The cake part did crack in...

This recipe is just like the one I have but when you get your kitchen towel out,sprinkle it with powdered sugar then put the cake on it, then roll it up. Delicious! Diana Nelson-Rodgers

The recipe is good, but you should refrigerate your pumpkin roll after making it so the cream part can get a little more firm.

This is festive for the holidays. The presentation and ease of making definitely deserves 5 stars. The taste is very good, but it didn't blow me away. I had never done any type of roll cake, and...

This is one of the best desserts I've ever made. All my guests raved about it. Can't wait to make it again.

Wonderful and easy to make. Everybody loved it. This is a recipe I will keep and make over and over and over and over and over again!!!!

i left the nuts out and got rave reviews. i think it tasted best after 2 nights in the fridge.