Pumpkin Cake Roll

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“Years ago, a co-worker gave these pumpkin rolls to everyone for Christmas. At the time because it was sooooo good, I asked for the recipe, but lost it almost immediately. I found a recipe close to it in a magazine and messed with it a bit until it came out like the one I received as a gift. This is absolutely delicious and light. When wrapped in colored plastic wrap and tied with pretty ribbon, it makes a great gift...just remember it has to stay chilled!”
10 slices

Ingredients Nutrition


  1. Preheat oven to 375 degrees.
  2. Beat eggs on high speed for 5 minutes.
  3. Gradually beat in 1 cup of sugar.
  4. Stir in pumpkin and lemon juice.
  5. Combine flour, powder, cinnamon, ginger, nutmeg and salt in a separate bowl.
  6. Stir into pumpkin mixture until well combined.
  7. Pour and spread evenly into a greased and floured 15 x 10 x 1" baking pan and sprinkle top with walnuts.
  8. Bake for 15 minutes.
  9. Turn onto a clean dish towel sprinkled with 1/8 cup sugar.
  10. Starting a short end, roll the towel and cake together.
  11. Allow to cool completely and unroll.
  12. Prepare filling: Cream cream cheese, butter and vanilla until smooth.
  13. Gradually add confectioner's sugar and beat until well combined.
  14. Spread filling over cake evenly and roll back up (without the towel!).
  15. Wrap in plastic wrap and chill well before serving.
  16. Slice and enjoy!

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