Pumpkin Roll

Pumpkin Roll

25 reviews, 4.8 star(s). 84% would make again

Ready in 1 hour

Original recipe from Food Network: http://www.foodnetwork.com/recipes/trisha-yearwood/pumpkin-roll-recipe.html

Use real cream cheese.

"Excellent! Turned out beautiful and delicious!!! I put the cream cheese filling in a zip lock with the corner cut off so I could squeeze it on the cake, then spread evenly with a rubber spatula. I thought this would be easier and help keep from tearing the cake. Super easy. Will definitely make again and again. Thanks for sharing!"


3 large Eggs
1 cup Granulated sugar
3/4 cup All-purpose flour
2 teaspoons Cinnamon
1 teaspoon Baking soda
1 teaspoon Baking Powder
1 teaspoon Ground ginger
1/2 teaspoon Salt
1/2 teaspoon Ground nutmeg
2/3 cup canned unsweetened pumpkin
1/2 cup pecans; toasted, finely chopped
1 teaspoon Lemon juice
1 1/2 cups powdered sugar; divided
2 3-oz package cream cheese; softened
1/4 cup butter or margarine; softened
1 teaspoon Vanilla extract
1 teaspoon Lemon juice

Original recipe makes 16 Servings



Coat bottom and sides of a 15- x 10-inch jelly-roll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs at medium speed with an electric mixer 5 minutes or until thick and lemon-colored; gradually add granulated sugar, beating until well combined. Combine flour and next 6 ingredients. Gradually add to egg mixture, beating well. Combine pumpkin, pecans, and 1 teaspoon lemon juice, and gradually add to mixture, beating well. Spread batter evenly into prepared pan.

Bake at 375 for 15 minutes or until a wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a clean, dry dish towel. Run a knife around edges of pan to loosen cake, and turn cake out onto prepared towel. Peel wax paper off cake. Starting at narrow end, roll up cake and towel together; place, seam side down, on a wire rack to cool completely.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until smooth. Stir in vanilla and 1 teaspoon lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch border around edges. Re-roll cake without towel, and place, seam side down, on a serving platter. Cover and chill at least 3 hours. Garnish, if desired

Verified by stevemur
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2nd Pumpkin Roll I made




Calories Per Serving: 261 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I made this last year and it was a hit. Was not hard to make at all. Sadly this year my oven is out so I can't make this delicious roll
jahnac1 1y ago

This was very good. I would make it again of i had to!
marchesani 1y ago

I tried this in place of an old recipe I've been using for years. This will now replace the old recipe. Delicious!
SeaUThere 1y ago

I don't know why I was afraid to make this recipe. I usually can make anything but this one has been on my try soon way too long. Made it, loved it and it was so easy. Thanks for posting this, will be making a lot.
aphilbeck8 1y ago

This was my first crack at making pumpkin rolls and it turned out great! I made 5. My grandmother in law loved it and never compliments anyone on cooking/baking. :D
kate_wess 2y ago

beckib34 2y ago

cmv013 2y ago

psp1700 2y ago

Very good! Fun to make. Added a bit of food coloring to make the filling orange.
zachstafford 2y ago

Nenne 2y ago

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