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Pumpkin Roll


Jane Sullivan

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Rate this recipe 4.5/5 (16 Votes)


  • Filling:
  • 2/3 cup pumpkin
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 cup finely chopped walnuts
  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 1 Tbsp. butter


Adapted from


Step 1

Mix together all ingredients except nuts. Pour on jelly roll pan lined with butter and waxed paper. Sprinkle with walnuts and bake 10-12 minutes at 375 degrees-until it just sets-not dry. Immediately turn onto towel and roll up. Refrigerate 1 hour.

Mix filling and refrigerate 1 hour. Unroll cake and spread on filling-re-roll. Refrigerate or refreeze.


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