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Pumpkin Roll
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Powdered sugar

3 large Land O Lakes® Eggs

1 cup granulated sugar

2/3 cup canned 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 extract

1 1/2 cups powdered sugar

1/2 teaspoon ground ginger


Powdered sugar, if desired


How to make

  1. STEP 1

    Heat oven to 350°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with nonstick cooking spray; set aside. Place clean towel flat on counter; sprinkle with powdered sugar.

  2. STEP 2

    Beat eggs in bowl at high speed until light and foamy. Add granulated sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Add flour, baking soda, cinnamon, 1/2 teaspoon 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 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.

Tip #2

Be generous with the powdered sugar when you roll this cake—it unrolls so much easier.

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