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Walnut Pumpkin Cake Roll

This is one of my family's favorite dessert recipes, especially for holiday gatherings. —Mary Gecha, Center Rutland, Vermont
  • Total Time
    Prep: 20 min. + chilling Bake: 15 min. + cooling
  • Makes
    12 servings


  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon lemon juice
  • 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
  • 1 cup finely chopped walnuts
  • Confectioners' sugar
  • 6 ounces cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 cup butter, softened
  • 1/2 teaspoon vanilla extract


  • Line a greased 15x10x1-in. baking pan with waxed paper. Grease the paper; set aside. In a bowl, beat eggs for 3 minutes. Gradually add sugar; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in pumpkin and lemon juice. Combine flour, cinnamon, baking powder, ginger, salt and nutmeg; fold into pumpkin mixture. Spread batter evenly in prepared pan. Sprinkle with walnuts.
  • Bake at 375° for 12-14 minutes or until cake springs back when lightly touched in center. Cool for 5 minutes. Turn cake out of pan onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in towel jelly-roll style, starting with a long side. Cool completely on a wire rack.
  • In a bowl, combine filling ingredients; beat until smooth. Unroll cake; spread evenly with filling to within 1/2 in. of edges. Roll up again without towel. Cover and refrigerate for 1 hour before cutting. Refrigerate leftovers.
Nutrition Facts
1 slice: 312 calories, 17g fat (7g saturated fat), 81mg cholesterol, 247mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 6g protein.

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  • luv2sun3356
    Sep 20, 2019

    I've made this recipe for almost 30 years, and my family keeps asking for it. Only difference is, I don't use lemon juice. Also, I add a cup of Cool Whip to my cream cheese filling. Everyone asks why my filling is so much richer tasting.

  • paul3303
    Oct 25, 2015

    Very good recipe. I don't use the nuts and use parchment paper sprayed with pam. Excellent flavor and texture.

  • Elysionia
    Jan 14, 2013

    I love this recipe. My cake always cracks at some point and it's sticky but my family & friends don't mind. I use 8oz of cream cheese & add a bit more spices including a small amount of cardamon.

  • connie_randy
    Oct 18, 2011

    love the idea about flipping to the skicky side--never ever thought of this!

  • reikcin
    Sep 19, 2008

     I always flip my cake back over and fill the sticky side with the icing/filling.  The presentation is so much nicer that way.

  • lisawallace
    Mar 30, 2008

    if you don't want to go to the trouble of rolling this cake up, you can always just frost the cooled cake with the filling!

  • siheckert
    Dec 20, 2007

    Ive made these for years but the outside is always sticky. What am I doing wrong?

  • cindymh
    Jul 19, 2007

    No comment left

  • renjas
    Nov 27, 2006

    No comment left

  • Anonymous
    Sep 17, 2006

    No comment left