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+ servings
A sliced pumpkin roll dusted with powdered sugar on a cutting board.
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5 from 9 votes

Pumpkin Roll Cake

This Pumpkin Roll Cake is a delicious alternative to pie and a gorgeous centerpiece for your holiday dessert table!
Prep Time20 minutes
Cook Time15 minutes
Resting and Chilling Time1 hour 40 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 10
Calories: 322kcal

Ingredients

Pumpkin Cake

  • ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (not pie filling)
  • 3 large eggs
  • 1 teaspoon fresh lemon juice
  • 3 to 4 tablespoons powdered sugar

Cream Cheese Walnut Filling

  • 8 ounces cream cheese (regular or ⅓ less fat Neufchatel) softened
  • ¼ cup butter softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 teaspoon fresh lemon juice
  • ½ cup finely chopped walnuts

Instructions

For the Pumpkin Cake

  • Preheat oven to 375 F degrees . Cut a piece of parchment paper to fit a 10- by 15-inch jelly roll pan. Spray the edges of the parchment paper and any exposed edges of the pan with nonstick cooking spray.
  • In a large bowl, mix together flour, granulated sugar, baking soda, and pumpkin pie spice. Whisk in pumpkin puree, eggs, and lemon juice. Pour the mixture on to the prepared pan and smooth it out evenly over the parchment paper with a rubber spatula or the back of a spoon.
  • Bake for 12 to 15 minutes just until the center is set and edges are beginning to pull away from the pan. Watch closely and do not overbake. Remove from the oven and allow it to cool in the pan for about 10 minutes.
  • Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar, and turn the cake onto the towel parchment paper side up. Peel the parchment paper off.  Turn the edge of the towel over the narrow end of the cake. Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. Let the cake rest in the towel for at least 30 minutes or more.

For the Cream Cheese Walnut Filling

  • In a medium bowl, blend cream cheese, butter, vanilla, powdered sugar, and lemon juice with an electric mixer. Set aside.

Assemble the Pumpkin Roll

  • Unroll the cake and spread the filling evenly over the surface. Sprinkle chopped walnuts over the filling. Roll the cake again, this time without the towel. Wrap the roll in heavy duty foil and refrigerate for at least an hour or more.

Garnish and Serve

  • When ready to serve, move the cake to a cutting board and sprinkle with powdered sugar. Slice into 1-inch slices, sprinkle with additional powdered sugar, if desired, and serve.

Notes

Make Ahead Instructions
I recommend making the Pumpkin Roll the day before you plan to serve it and chilling the foil wrapped roll overnight. A longer refrigeration time will make it even easier to slice. Dust it with powdered sugar just before serving, for the best result.
Freezing Pumpkin Roll
  • Whole Pumpkin Roll - A whole pumpkin roll can be made ahead and frozen for up to one month. To help prevent freezer burn, wrap it in plastic wrap and a second layer of heavy duty foil.
  • Individual Slices - To freeze individual slices, place them on a baking sheet and freeze until solid. Then, transfer the slices to a freezer-safe plastic storage bag and freeze for up to one month. Thaw frozen pumpkin roll completely in the refrigerator overnight before serving.

Nutrition

Calories: 322kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 278mg | Potassium: 161mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4151IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg