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Pumpkin Roll

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 1 roll (10 servings)
Author Pam Young (adapted from Kraft Recipes)



  • 3/4 cup powdered sugar divided (more below)
  • 2 TB powdered sugar
  • 3/4 cup flour
  • 1-1/2 tsp. pumpkin pie spice
  • 1 tsp. Baking Powder
  • 1/4 tsp. salt
  • 3 eggs
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 1 cup chopped walnuts



  1. Heat oven to 375°F.
  2. Spray 15x10x1-inch pan with cooking spray; line with waxed paper.
  3. Spray waxed paper with additional cooking spray; dust with flour.
  4. Sprinkle clean towel with 1/4 cup powdered sugar.
  5. Mix flour, spice, baking powder and salt.
  6. Beat eggs and sugar in large bowl with mixer on high speed until thickened.
  7. Add pumpkin; mix well.
  8. Add flour mixture; beat just until blended.
  9. Spread onto bottom of prepared pan; sprinkle with nuts.
  10. Bake 15 min. or until top of cake springs back when touched in center.
  11. Immediately invert cake onto towel; remove pan.
  12. Carefully peel off paper.
  13. Starting at one short side, roll up cake and towel together.
  14. Cool completely on wire rack.
  15. Carefully unroll cake; remove towel.
  16. Spread cream cheese mixture over cake.
  17. R-eroll cake; wrap in plastic wrap.
  18. Refrigerate 1 hour.
  19. Unwrap and sprinkle with remaining powdered sugar just before serving.