This is a fantastic dessert that is especially good for special occasions but can be served all year round. Your guests will be impressed by the final pumpkin roll slices. It’s not as difficult to create a pumpkin roll as it sounds. Use pure canned pumpkin and not pumpkin pie mix, please.
| Prep Time: | 35 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 day 20 mins |
| Total Time: | 1 day 1 hr 15 mins |
| Servings: | 15 |
| Yield: | 1 pumpkin roll |
Ingredients
- 3 eggs
- 1 cup white sugar
- ⅔ cup solid pack pumpkin puree
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 cup chopped pecans
- confectioners’ sugar for dusting
- 1 (8 ounce) package cream cheese
- 4 tablespoons butter
- 1 cup confectioners’ sugar
- ½ teaspoon vanilla extract
- confectioners’ sugar for dusting
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10×15 inch jellyroll pan.
- In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin and lemon juice. Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Sprinkle pecans over the top of the batter.
- Bake for 12 to 15 minutes, or until the center springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been dusted with confectioners’ sugar. Roll up cake using towels, and let cool for about 20 minutes.
- In a medium bowl, combine cream cheese, butter, 1 cup confectioners’ sugar, and vanilla. Beat until smooth. Unroll pumpkin cake when cool, spread with filling, and roll up. Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners’ sugar. Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper. Refrigerate overnight. Serve chilled; before slicing, dust with additional confectioners’ sugar.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 62 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 6 g |
| Sodium | 217 mg |
| Sugars | 28 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
This is wonderful!!! More than 5 stars. I used real lemon juice instead of bottled. I don’t know if that makes a difference, I then used cake flour instead of regular flour. No problem with getting it out of the pan and rolling up in a towel. There is plenty of filling for the cake, no worries. I will use this for holiday gifts.
Loved this! Taste was fantastic!
My aunt has made pumpkin roll for 40+ years and I’ve used her recipe for about 30 years. I misplaced my recipe but I knew it used ginger and lemon juice so I tried this one. Pumpkin roll isn’t the same without those two ingredients! Thank you for posting this authentic recipe. You saved our Christmas tradition this year!
This was much easier than I thought it would be and it was beautiful
Delicious filling. Cake tasty. Use plenty of powdered sugar on the towels and you’ll have no troubles! My sheet pan is larger than the one called for so the cake was thinner but no biggie. Got a bigger roll!
Very good recipe one good substitute is cheese cloth instead of kitchen towels cheap work great and no messy dish towels after you can just throw the cheese cloth away. Made it way easier
I’m not much of a baker, but this was simple and amazing!
perfect, just the way it is…..but, i like just a little more spice in mine, so i added a pich of cloves, nutmeg, and allspice. perfect everytime.
I made this dessert for a hot date I had this past Saturday. But my roommates Janet and Chrissy dug into it beforehand. Janet especially liked it but said it was better if let to stand at room temp for 20 minutes so the cream cheese softens a bit. Mr Furley was not around to try it.
This was an awesome recipe. The only difference I did was add to pumpkin spice about 2 teaspoons and half a teaspoon clove. Delicious!
I have always used paper towels instead of regular. Works perfect. Have made it for years…it’s a family favorite!!
I added a tablespoon of finely grated orange zest into the cream cheese & butter mixture, and the flavor was amazing!
I made this for thanksgiving, and it was a big hit. All my dinner guests loved it.
Made it according to the recipe. Everyone loved it.
I gave it four because the flavors are really good. As far as my pumpkin roll, it looked like a massacre happened. I am officially swearing off making them to save my self some aggravation and embarrassment and let the pumpkin roll gods handle it. If you think you can attempt rolling it without it cracking, sticking or just plain looking like a 5 yr old made it, go for it. As I said before the flavors are good.
WHAT I DO DIFFERENT IS INSTEAD OF USING CREAM CHEESE FROSTING I USE FRENCH VAN, OR BUTTER PECAN, ICE CREAM. IT’S AWESOME.
I have made this using canned pumpkin, not a can marked pumpkin puree and it turned out fine. The size of the pan is specified in the recipe as a jelly roll pan, 10 X 15 and that size worked. I did not use any nuts and it still is delicious.
I learned this recipe in high school back in 1977 when they home-ed. I made it every year for my family, until during one our moves my refile box was lost. This is almost the same and will work for me. Thank you for posting this recipe.
LOVE this recipe!
Very good…similar to my mother’s. No lemon juice, nuts and reduce ginger to 1/4 teaspoon.
Great recipe! My mother has made the same roll for years and the family loves it. The only change my mother does is instead of cinnamon and ginger, she adds 5 teaspoons of pumpkin pie spice to it.