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Kristin Chenoweth’s Pumpkin Roll Recipe


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Rate this recipe 4/5 (17 Votes)


  • 3 Eggs
  • 1 Cup Sugar
  • 2/3 Cup canned pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 1 tsp. ginger
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. salt
  • 1 cup finely chopped pecans
  • 1 cup powdered sugar
  • 4 tsp. margarine or butter
  • 6 oz. cream cheese
  • 1/2 tsp. vanilla


Servings 10
Adapted from


Step 1

1. Preheat oven to 375 degrees. Grease and flour a 15 x 10 x 2-in. jelly roll pan. Line pan with wax paper.
2. Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in pumpkin and lemon juice.
3. Fold sifted ingredients into pumpkin mixture. Spread batter in pan and sprinkle with pecans. Bake for 15 minutes, remove from oven. Let cake sit in pan for 10 minutes, then turn out on a clean tea towel sprinkled with powered sugar. Peel off wax paper. While cake is still warm, roll up in towel, lengthwise.
4. Beat filling ingredients until smooth. When cake is cool, unroll and spread with filling. Re-roll (without towel), cover with plastic wrap and chill at least one hour.

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