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Pumpkin Roll

Pumpkin Roll recipe that turns out perfectly every time! Easy pumpkin cake that is topped with a cream cheese frosting, then rolled up and sliced.
Prep Time20 mins
Cook Time15 mins
Course: Dessert
Cuisine: American
Keyword: Pumpkin Roll Recipe
Servings: 15
Calories: 200kcal


  • 3 eggs
  • cups pumpkin
  • 1 tsp lemon juice
  • 1 cup sugar
  • ¾ cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • ½ tsp nutmeg
  • ½ tsp salt


  • 8 oz cream cheese softened
  • 4 Tbsp butter
  • 1 cup powdered sugar
  • ½ tsp vanilla


  • Mix flour, baking powder, cinnamon, ginger, nutmeg and salt together and then add eggs, pumpkin, lemon juice and sugar. Beat until smooth. Grease and line a 10X5X1 jelly-roll pan with parchment paper. Pour ingredients over parchment paper making sure it is even.
  • Bake at 350° for 13-15 minutes. Cool for 10 minutes. Tip over onto dish towel that is sprinkled with powdered sugar. Roll up in the towel and let it set for 10 minutes while you make the filling.
  • Blend together all of the filling ingredients until smooth. Unroll the cake and spread cream cheese mixture on evenly. Remove from the towel and roll the cake back up. Cover with plastic wrap and store in the refrigerator until ready to serve.


Calories: 200kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 166mg | Potassium: 89mg | Fiber: 1g | Sugar: 22g | Vitamin A: 784IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg