Back to Walnut Pumpkin Cake Roll

Print Options


Card Sizes

Walnut Pumpkin Cake Roll Recipe

Walnut Pumpkin Cake Roll Recipe

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 YIELD: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


  • 1. Line a greased 15x10x 1-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.
  • 2. 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.
  • 3. 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. Yield: 12 servings.

Nutritional Facts

1 slice: 312 calories, 17g fat (7g saturated fat), 81mg cholesterol, 247mg sodium, 36g carbohydrate (26g sugars, 2g fiber), 6g protein.

Reviews for Walnut Pumpkin Cake Roll

Sort By :

Average Rating
paul3303 User ID: 1713232 235607
Reviewed Oct. 25, 2015

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

Elysionia User ID: 3061432 48448
Reviewed 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."

[email protected] User ID: 497237 205110
Reviewed Oct. 18, 2011

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

reikcin User ID: 2234401 115376
Reviewed 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 User ID: 502567 35934
Reviewed 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 User ID: 2706909 113310
Reviewed Dec. 20, 2007

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

Loading Image