Pumpkin Roll
pumpkin roll

Pumpkin Roll

This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin roll to get a creamy dessert cake!

45 min
1 hr 30 min



Powdered sugar

3 large Land O Lakes® Eggs

1 cup sugar

2/3 cup mashed cooked pumpkin  

3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts, if desired


1/3 cup Land O Lakes® Butter, softened

6 ounces cream cheese, softened

1 teaspoon vanilla

1 1/2 cups powdered sugar

1/2 teaspoon ground ginger


Powdered sugar, if desired


 *Substitute 2/3 cup canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 15x10x1-inch baking pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat on counter; lightly sprinkle with powdered sugar.

  2. STEP 2

    Beat eggs in bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Add flour, baking soda, cinnamon, 1/2 teaspoon ground ginger and nutmeg; beat at low speed until well mixed. Stir in walnuts, if desired.

  3. STEP 3

    Spread batter evenly into prepared pan. Bake 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.

  4. STEP 4

    Combine butter, cream cheese and vanilla in bowl; beat at medium speed until creamy. Add 1 1/2 cups powdered sugar and 1/2 teaspoon ground ginger; beat at low speed until well mixed.

  5. STEP 5

    Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.

Tip #1

- Cake roll can be made ahead and frozen for up to 1 month.


15Fat (mg)
80Cholesterol (mg)
210Sodium (mg)
40Carbohydrates (g)
1Dietary Fiber
4Protein (g)


Explore reviews from
our online community

  October 14, 2015

I was always afraid to do a cake roll, until I watched the accompanying video. Well, it truly is easy to roll it up! And the taste--yum!

— says Georgia
  November 23, 2014

I made this pumpkin roll for the very first time at the beginning of November for a friend's birthday. He brought 3 friends with him, he was that confident that I would make an excellent pumpkin roll. They all LOVED it. They ate the whole thing right then and there. That little bit of ginger in the frosting really makes nice difference in the taste. This was easy to make, and stayed in one piece after the cooling and unrolling. I will definately make this again, and hand out copies of the recipe to everyone who asks for it.

— says Moana
  November 09, 2012

I had gotten this recipe from a friend a long time ago but I have never seen it online till now. I have made it for school events for my kids and lots of family events too. It was such a hit my mother had asked me to make one gluten free for some family members who are celiacs. With help from a health food store I made the adjustments and made one regular and one gluten free. What a Hit!! Everyone loved them. You couldn't even tell the difference between them. I ended up having to email everyone the recipe so they could make it at home to. It's a great recipe and the kids love to help out making it with me.

— says Angela
  December 23, 2010

I made this recipe for Thanksgiving. It was a big hit. It even outdid a store bought Paula Dean pumpkin pralene pie. Easy to make and very good.

— says Anna S.
  November 11, 2009

This is a wonderful recipe. I've made three pumpkin rolls so far since October and they never last long.

— says Mildred
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