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Nutty Pumpkin Cake Roll

 Nutty Pumpkin Cake Roll
Roll out this well-rounded dessert from June Mullins - and get set to harvest plenty of compliments. "It earns me rave reviews whenever I serve it," attests the Livonia, Missouri mom. "My youngest daughter shared the recipe with me. It's a hit at her house, too."
10 ServingsPrep: 20 min. Bake: 15 min. + cooling


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup biscuit/baking mix
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1 cup chopped nuts
  • Confectioners' sugar
  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • Line a greased 15-in. x 10-in. x 1-in. baking pan with waxed paper.
  • Grease the paper; set aside. In a large bowl, beat eggs for 3
  • minutes. Gradually add sugar; beat for 2 minutes or until mixture
  • becomes thick and lemon-colored. Stir in pumpkin. Combine dry
  • ingredients; fold into pumpkin mixture. Spread batter evenly in
  • prepared pan. Sprinkle with walnuts.
  • Bake at 350° for 13-15 minutes or until cake springs back when
  • lightly touched. Cool for 5 minutes. Invert onto a kitchen towel
  • dusted with confectioners' sugar. Gently peel off waxed paper. Roll

2 of 2

Nutty Pumpkin Cake Roll (continued)

Directions (continued)

  • up cake in the towel jelly-roll style, starting with a short side.
  • Cool completely on a wire rack.
  • For filling, in a large bowl, beat the cream cheese, butter, sugar
  • and vanilla until smooth. Unroll cake. Spread filling over cake to
  • within 1 in. of edges. Gently roll up; place seam side down on a
  • platter. Refrigerate until serving. Yield: 10 servings.
Nutritional Facts: 1 serving (1 slice) equals 335 calories, 18 g fat (6 g saturated fat), 85 mg cholesterol, 205 mg sodium, 41 g carbohydrate, 1 g fiber, 6 g protein.