Pumpkin Roll

4.56 from 9 votes
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Pumpkin Roll - topped with walnuts with sweet cream cheese filling. This is the best and easiest pumpkin roll recipe ever, so decadent!

Easy and delicious Pumpkin Roll topped with walnuts with sweet cream cheese filling.
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I have gone pumpkin crazy recently.

If you have missed out, I’ve got pumpkin doughnut muffins, pumpkin bread pudding, and old recipes such as no-bake pumpkin cheesecake, pumpkin cupcakes, Nutella-swirled pumpkin bread and pumpkin bundt cake.

Sliced pumpkin roll cake with sweet cream cheese fillings and covered in crushed walnuts.

A classic fall dessert, a Pumpkin Roll consists of warm spices and a sweetened cream cheese filling all wrapped inside a pumpkin cake.

Easy homemade fall pumpkin roll cake, served in a serving dish.

Like most pumpkin desserts, I like to include walnuts since the flavors complement each other so well.

I also am a fan of using my KitchenAid stand mixer to speed up the process.

It works well for mixing the cake batter as well as the filling.

Make sure though, when beating the ingredients together, only mix until combined and scrape down the sides of the bowl periodically so everything gets incorporated.

As for rolling the cake, be very careful and use the kitchen towel as a guide.

The kitchen towel will remain wrapped in the cake until you unroll it for filling.

This keeps the cake securely together and from falling apart.

I hope you enjoy making this as much as I did.


Frequently Asked Questions

How many calories per serving?

This recipe is only 426 calories per serving.

Easy and delicious homemade fall season pumpkin roll cake, served in a dessert plate with a fork.

What To Serve With Pumpkin Roll

For a delightful afternoon tea, I recommend the following recipes:

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4.56 from 9 votes

Pumpkin Roll

Pumpkin Roll – topped with walnuts with sweet cream cheese filling. This is the best and easiest pumpkin roll recipe ever, so decadent!
Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
Servings: 8 people
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Ingredients  

Cake Ingredients:

  • 3/4 cup all-purpose flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 3 eggs, room temperature
  • 1 cup sugar
  • 2/3 cup pure pumpkin puree
  • 1 teaspoon lemon juice
  • 1 cup walnuts, finely chopped
  • powdered sugar

Filling Ingredients:

  • 1 package cream cheese, room temperature
  • 1/3 cup butter, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 cups powdered sugar

Instructions 

  • Preheat the oven to 375°F (190°C). Coat a 15x10x1-inch (38 cm x 25 cm x 2.5 cm) baking pan with nonstick spray, line it with parchment paper, and spray the parchment again with nonstick spray; set aside.
  • In a bowl, stir together the flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
  • In a stand mixer, beat the eggs on high speed for 5 minutes. Gradually add the sugar on medium speed until combined. Mix in the pumpkin and lemon juice. On low speed, beat in the flour mixture until just combined. Spread the batter evenly in the prepared pan and sprinkle with walnuts.
  • Bake for 15 minutes, or until the cake springs back when lightly touched. Loosen the edges of the cake from the pan and turn it out onto a clean kitchen towel sprinkled lightly with powdered sugar. Remove the parchment paper. Roll the towel and cake into a spiral, starting from a short side, and let it cool on a wire rack.
  • Create the filling by beating the cream cheese, butter, and vanilla extract on medium speed in a stand mixer until smooth. Gradually beat in the powdered sugar until well combined.
  • Unroll the cake and remove the towel. Spread the filling over the cake, leaving a 1-inch (2.5 cm) unfrosted border. Roll the cake back up and trim the ends. Cover with plastic wrap and chill for a minimum of 2 hours.

Notes

For the cleanest cut, slightly freeze the cake before slicing and serving.

Nutrition

Serving: 8people, Calories: 426kcal, Carbohydrates: 61g, Protein: 5g, Fat: 19g, Saturated Fat: 6g, Cholesterol: 81mg, Sodium: 239mg, Fiber: 2g, Sugar: 48g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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11 Comments

  1. Selkielass says:

    Would love to see video of the making of this.

  2. Paul says:

    5 stars
    How do I get the recipe?
    There is no link….only a link to recipe index….

    1. Rasa Malaysia says:

      Sorry just fixed it. It’s the GET RECIPE red bar.

  3. Sue Gaines says:

    4 stars
    Made this today and when I rerolled the cake with the filling it split in a couple places even though I was really careful. Looking at it now it seems there is an excess of filling so I think I might leave out some of it if I make it again. I put it in the freezer since I’m not going to serve it for a couple days and am hoping it will look presentable when I serve it.

    1. Rasa Malaysia says:

      Hi Sue, I am sorry to hear that. Practice makes perfect. I am sure your pumpkin roll looks just fine. :)

  4. paramita majumder says:

    4 stars
    any substitute for eggs

    1. Rasa Malaysia says:

      No.

  5. Sharron Szymcik says:

    I am in the middle of making this and you do not say how many eggs to use! Help!

    1. Rasa Malaysia says:

      3 eggs, sorry.

  6. Jessica says:

    This looks amazing!! I love cake rolls, thanks for the recipe!

  7. Charlie Farrell says:

    Love Pumpkin Roll cakes. I fill mine with Rum Raisin Ice Cream & top with a warm Butterscotch Sauce. Sooo yummy.