Pumpkin Roll

pumpkin roll
6 Reviews
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
Prep Time
Total Time
12 servings



Powdered sugar
large Land O Lakes® Eggs
1 cup
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
1 1/2 cups
powdered sugar
1/2 teaspoon
ground ginger
Powdered sugar, if desired
*Substitute 2/3 cup canned pumpkin.


  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. 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. 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. 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. 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.

Recipe Tips

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

Nutrition Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


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!


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.


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.


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.


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


This was my first attempt at any type of cake roll and did not find it difficult. The cake was moist, full of the autumn flavors we look for. The filling was perfect. Not too sweet, the ginger was not overpowering. Would be excellent with date nut bread, carrot cake. Will definitely serve during the holidays!

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