Old World Delcious Pumpkin Roll Recipe

pumpkin roll

Mom’s recipe for a delicious pumpkin roll. Perfect for the holidays.



For the Cake Portion

  • 3 eggs
  • 1 cup of granulated sugar
  • 2/3 cup of canned pumpkin
  • 1 t of lemon juice
  • 3/4 cup of flour
  • 1 t baking powder
  • 2 t cinnamon
  • 1 t of ginger
  • 1/2 t nutmeg
  • 1/2 t salt
  • 2 T powdered sugar
  • delicious but optional item: 1 cup of chopped walnuts
  • Lint free thin towel – small kitchen towel will work

For The Filling Portion

  • 1 cup of powdered sugar
  • 8 oz. softened cream cheese
  • 4 T of unsalted butter
  • 1/2 t vanilla extract


  • Preheat oven to 375 degrees
  • Beat eggs on high for 2 to 3 minutes
  • Gradually add granulated sugar, pumpkin and lemon juice
  • In a separate bowl…combine flour, baking powder, cinnamon, ginger and salt
  • Stir the dry ingredients into the wet and mix well
  • Grease a 10×15 inch jelly roll pan
  • Line it with waxed paper
  • Grease the waxed paper
  • Spread the pumpkin mixture into the greased pan
  • Top with optional walnuts – if desired
  • Bake for 15 minutes – Test for doneness with a toothpick – Insert it into the cake, if it comes out clean, you’re ready to move on
  • Lay your towel out on your work surface
  • pick up the cake leaving the parchment paper under it
  • Start rolling the towel up in a tight roll, and onto the edge of the pumpkin cake
  • Keep rolling until the pumpkin cake is completely rolled up into the towel
  • Let set to cool completely
  • Make your filling while it cools
  • Mix the powdered sugar, cream cheese, butter and vanilla until smooth
  • When the cake roll has cooled, unroll and add the the filling mixture
  • Smooth it out all the way across the cake
  • Now, roll the cake up, peeling the waxed paper and towel away from the outside as you slowly roll it up into a tight roll
  • Place it down on waxed paper that has been sprinkled with powdered sugar
  • Sprinkle with powdered sugar, and serve! Yippee! You’re Done!


Refrigerate leftovers (covered) for several days or up to 1 month in the freezer