• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

  • Home
  • About
  • Recipes
  • Contact
  • Privacy Policy
You are here: Home / Cakes / Pumpkin Roll Cake

Pumpkin Roll Cake

November 9, 2019 by Marisa 55 Comments

Jump to Recipe - Print Recipe
A pumpkin and walnut roll cake filled with cream cheese.

Dazzle family and friends with a simple to make yet show stopping Pumpkin Roll Cake! It has all the wonderful aromas of Fall with fragrant pumpkin pie spices such as ginger, nutmeg and cinnamon. The outer layer is studded with chopped walnuts and the inside layers are filled with a luscious cream cheese frosting.

Three slices of pumpkin roll cake on parchment paper

This pumpkin cake roll with cream cheese frosting has a beautiful density to it that softens while chilling in the fridge. 

You’ll want to chill the filled cake roll for at least 4 hours and up to 48 hours.

The longer chilling time allows for the cream cheese filling to set, making it much easier to slice and not have all that luscious filling oozing out.

So, if you need a wonderful make ahead dessert then this cake roll has your name on it!

Here’s what you’ll need to get started!

Ingredients for Pumpkin Roll Cake

  • 3 large eggs, room temperature
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin purée
  • 1 teaspoon lemon juice
  • 1 cup finely chopped walnuts
  • 8-ounce package cream cheese, softened
  • 1/3 cup butter, softened
  • 1 1/2 teaspoon vanilla
  • 1 1/2 cup powdered sugar plus a little more for dusting over the cake

How to make a Pumpkin Roll Cake

Grease a 15x10x1 inch baking pan.

Line the bottom of the pan with parchment paper and grease the paper. This step will allow the cake to release from the baking sheet effortlessly (do not skip this step). Set aside.

Preheat the oven to 375*F.

Whisking dry ingredients for cake in a glass bowl

In a small bowl combine the dry ingredients together. The flour, baking powder, cinnamon, ground ginger, salt, the ground nutmeg and stir well then set aside. 

Mixing pumpkin puree in a glass bowl

In a separate large bowl beat the eggs on high speed for about 5 minutes until thickened.

Lower to medium speed and gradually add the sugar, beating until it is light in colour and fluffy.

Stir in the pumpkin purée and the lemon juice.

Pumpkin cake batter in a glass bowl.

Next, beat in the flour mixture just until combined.

Sheet pan cake topped with chopped walnuts

Spread the batter evenly in the prepared pan using an offset spatula. Sprinkle the finely chopped walnuts evenly over the batter.

Bake in the preheated oven for about 12 to 15 minutes or until the cake springs back when touched.

Rolling up a cake with a kitchen towel.

Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar.

This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.

Let the pumpkin roll cake cool completely.

Sheet pan cake filled with frosting

When ready to fill the cake, unroll from the kitchen towel and spread generously with the cream cheese frosting.

How do I keep my Pumpkin Roll Cake from cracking?

It’s imperative that you roll the cake fresh from the oven as this will ensure no cracks in the layers.

When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper. 

Starting at the short end, roll the cake in the towel and transfer to a wire rack and cool for 30 minutes to set the shape.

For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.

Unroll the cake and spread the filling in a thin layer within 1 inch of the borders.

A rolled up cake filled with cream cheese frosting

Firmly roll up the cake using the towel to help if needed. Cover the pumpkin cake roll with plastic wrap and chill for 4 to 48 hours.

When ready to serve, dust with powdered sugar and trim off edges.

A walnut and pumpkin cake rolled up and filled with frosting

Then simply slice and serve!

Slices of pumpkin cake on parchment paper

blank

Slices of pumpkin cake on a white counter

What other recipes can I make with Pumpkin Purée?

  • Pumpkin Apple Streusel Muffins
  • Pumpkin Ricotta Zeppole (Italian Doughnuts)
Four slices of pumpkin and walnut cake
Print Pin
0 from 0 votes

Pumpkin Roll Cake

A show stopping Pumpkin Roll cake with all the wonderful aromas of Fall spices, studded with walnuts and filled with a luscious cream cheese frosting.
Course Dessert
Cuisine American
Keyword Pumpkin Cake Roll
Servings 10 to 12
Calories 344kcal

Ingredients

  • 3 large eggs room temperature
  • 3/4 cup all purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin purée
  • 1 teaspoon lemon juice freshly squeezed
  • 1 cup finely chopped walnuts

Cream Cheese Frosting

  • 1 8 ounce package cream cheese softened
  • 1/3 cup butter softened
  • 1 1/2 teaspoon pure vanilla extract
  • 1 1/2 cup powdered sugar

Instructions

  • Grease a 15x10x1 inch baking pan.
  • Line the bottom of the pan with parchment paper, grease the top of the paper and set aside.
  • Preheat the oven to 375*F.
  • In a small bowl, stir together the flour, baking powder, cinnamon, ginger, nutmeg, salt and set aside.
  • In a large mixing bowl beat the eggs on high speed for about 5 minutes until thickened.
  • Lower to medium speed and gradually add the sugar, beating until it is light in colour and fluffy.
  • Stir in the pumpkin and the lemon juice.
  • Next, beat in the flour mixture just until combined.
  • Spread the batter evenly in the prepared baking pan using an offset spatula.
  • Sprinkle the finely chopped walnuts evenly over the batter.
  • Bake in the preheated oven for about 12 minutes or until the cake springs back when touched.
  • Meanwhile, lay out a clean kitchen towel and sprinkle generously with icing sugar. (This will ensure that the cake does not stick to the dish towel and will give the cake a pretty appearance.)
  • When the cake is done, immediately loosen the edges with a knife and invert it onto the clean kitchen towel (nuts side down) and peel off the parchment paper.
  • Starting at the short end, roll the cake in the towel and transfer to a wire rack and cool for 30 minutes to set the shape.

Cream Cheese Frosting

  • For the filling, in a medium mixing bowl, beat the cream cheese, butter and vanilla on medium speed until it is smooth and then gradually beat in the powdered sugar.
  • Unroll the cake and spread the filling in a thin layer within 1 inch of the borders.
  • Firmly roll up the cake using the towel to help if needed.
  • Cover the pumpkin cake roll and chill for 4 to 48 hours.
  • When ready to serve, trim off edges and dust with powdered sugar.
  • Slice into equal portions and enjoy.

Notes

Recipe adapted from BHG Magazine.
 

Nutrition

Calories: 344kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 72mg | Sodium: 194mg | Potassium: 156mg | Fiber: 2g | Sugar: 39g | Vitamin A: 2812IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @marisasitaliankitchen or tag #marisasitaliankitchen!

This post was originally published Oct. 10, 2015 and republished Nov. 9, 2019 with updated photos and content.

Filed Under: Cakes, Dessert Tagged With: cake, cake roll, Canandian holiday, cream cheese, dessert, pumpkin, sweet, Thanks-giving, walnut

Previous Post: « Ossi Di Morto Bones of the Dead
Next Post: Pumpkin Ricotta Zeppole (Italian Doughnuts) »

Reader Interactions

Comments

  1. blankLynz Real Cooking

    October 10, 2015 at 2:53 pm

    Wow Marisa, I love that your embrace both parts of you! I must must make this! It is lovely oh my!!!

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 2:59 pm

      Hi Lynz, thank-you so much! I am sure your family will love it. Hugs πŸ™‚

      Reply
      • blankLynz Real Cooking

        October 10, 2015 at 3:01 pm

        I just love this wow so gorgeous! Is thanksgiving now?

      • blankMarisa's Italian Kitchen

        October 10, 2015 at 3:05 pm

        Yes, Canadian Thanksgiving is always on the second Monday in October, which falls on this Monday Oct 12 for us πŸ™‚

      • blankLynz Real Cooking

        October 10, 2015 at 3:06 pm

        oh wow, happy thanksgiving to you!

      • blankMarisa's Italian Kitchen

        October 10, 2015 at 3:07 pm

        Thank-you Lynz πŸ™‚

      • blankLynz Real Cooking

        October 10, 2015 at 3:07 pm

        beautiful cake!!!!

  2. blankdarlingdomays

    October 10, 2015 at 3:27 pm

    Wow this looks amazing!!!

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 4:17 pm

      Thank-you so much πŸ™‚

      Reply
  3. blankFourth Generation Farmgirl

    October 10, 2015 at 5:16 pm

    This looks fantastic! Yum! πŸ™‚

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 6:56 pm

      Thank-you so much..disappeared very quickly πŸ™‚

      Reply
      • blankFourth Generation Farmgirl

        October 10, 2015 at 9:36 pm

        I’m sure! πŸ˜‰

  4. blankTasty Eats Ronit Penso

    October 10, 2015 at 5:48 pm

    Such a beautiful cake! Love the combination of pumpkin and cream cheese filling.

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 6:55 pm

      Thanks Ronit, one of my favorites for sure πŸ™‚

      Reply
  5. blankMin

    October 10, 2015 at 5:59 pm

    I like all the photos . The third one is the most . My doughter ate whole piece . I even did not got a bite πŸ™

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 6:55 pm

      Lol !!! Not even one little bite? I hope she enjoyed it πŸ™‚

      Reply
  6. blankLina

    October 10, 2015 at 7:44 pm

    This looks amazing ☺☺

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 9:38 pm

      Thank-you Lina πŸ™‚

      Reply
  7. blankSadie's Nest

    October 10, 2015 at 9:18 pm

    I just decided today at the apple orchard that I was going to try a pumpkin roll, now I have a recipe to use!

    Reply
    • blankMarisa's Italian Kitchen

      October 10, 2015 at 9:39 pm

      Sadie, you will love it!! πŸ™‚

      Reply
  8. blankdeelightfullyveg

    October 11, 2015 at 2:12 am

    This looks great!

    Reply
    • blankMarisa

      December 13, 2015 at 5:28 am

      Thank-you πŸ™‚

      Reply
  9. blanklapetitepaniere

    October 11, 2015 at 5:47 am

    So tempting and delicious looking, Marisa! πŸ™‚

    Reply
  10. blankMarisa's Italian Kitchen

    October 11, 2015 at 12:58 pm

    Hahaha, I am baking another just for you πŸ™‚

    Reply
  11. blankLana-Once Upon a Spice

    October 11, 2015 at 3:01 pm

    Just lovely, Marisa! Down to the darling autumn sprinkles!! How cute are they?? I just made one too, but cake baking here in high altitudes is always a challenge πŸ™‚ I’ll use your recipe from here on out πŸ™‚

    Reply
    • blankMarisa's Italian Kitchen

      October 11, 2015 at 3:09 pm

      Ahhh! Thanks Lana. Do let me know how it turns out πŸ™‚

      Reply
      • blankLana-Once Upon a Spice

        October 11, 2015 at 3:27 pm

        I wish I would have had your recipe, Marisa! I gave it away as a gift & have been wondering about it ever since lol! Thanks, hon πŸ™‚

      • blankMarisa's Italian Kitchen

        October 11, 2015 at 3:38 pm

        My pleasure Lana πŸ™‚

  12. blankLili

    October 11, 2015 at 5:12 pm

    Really beautiful cake! Love the colour, great roll and flavours! πŸ™‚

    Reply
    • blankMarisa's Italian Kitchen

      October 11, 2015 at 6:02 pm

      Thank-you so much Lili πŸ™‚

      Reply
  13. blankDiana

    October 11, 2015 at 8:48 pm

    Gorgeous! Love this…I might try it even though I am afraid of rolling cakes (They break)

    Reply
    • blankMarisa's Italian Kitchen

      October 12, 2015 at 4:07 am

      lol !! The trick is to roll it quickly right after it comes out of the oven. Even then if it still cracks a little, it is nothing that a dusting if icing sugar cannot hide πŸ™‚

      Reply
  14. blankNew Journey

    October 12, 2015 at 2:56 am

    sounds delicious. thanks for sharing…kat

    Reply
    • blankMarisa's Italian Kitchen

      October 12, 2015 at 3:59 am

      You are welcome πŸ™‚

      Reply
  15. blankSweetRevelations

    October 12, 2015 at 3:55 am

    This is so pretty! I’ve never done a cake roll, perhaps it’s time!
    Renee

    Reply
    • blankMarisa's Italian Kitchen

      October 12, 2015 at 3:59 am

      Renee, it is an easy yet simple and elegant dessert ! You’ll love it πŸ™‚

      Reply
  16. blankBeauty of Baking

    October 16, 2015 at 1:00 am

    Wow, what a beautiful cake! I am sure that it tastes as amazing as it looks πŸ˜€

    Reply
    • blankMarisa's Italian Kitchen

      October 16, 2015 at 2:50 am

      Thank-you so much πŸ™‚

      Reply
  17. blanknancyc

    October 17, 2015 at 1:57 am

    Such a pretty dessert–I need to try making one!

    Reply
    • blankMarisa's Italian Kitchen

      October 17, 2015 at 3:29 am

      Thank-you so much. Do try it you will love it πŸ™‚

      Reply
  18. blankCecile

    October 17, 2015 at 2:42 am

    I love the photos with the small doilies – what a great presentation! In fact, all of the photos are beautiful !! I’ve ‘had me a real hankerin’ for something pumpkin – and this roll just fits the bill. I’ve already pinned it! ++ About Thanksgiving in Canada, the firs time I lived there (in Montreal) I heard a joke that Canadians celebrate Thanksgiving at an earlier date than Americans simply because ‘by November there’s nothing to be thankful about’! I’m not saying I agree with that, but I sure thought it was funny. My husband’s family, being French Canadian, don’t bother at all with making a turkey dinner – interesting, huh? Have a wonderful Thanksgiving!! ; o )

    Reply
    • blankMarisa's Italian Kitchen

      October 17, 2015 at 3:28 am

      Hi Cecile, always nice to hear from a former Montrealer! I never did hear that joke about Canadian Thanksgiving…it is funny:) And no not everyone here focuses on a turkey dinner, it is mostly just about getting together with friends and family.If there is a turkey on the table, all the merrier. Thanks for visiting and the follow !! πŸ™‚

      Reply
  19. blankGingerbread Jenn

    October 20, 2015 at 7:08 pm

    I’ve just stumbled across your blog and what a treat! This cake looks absolutely delicious, very pretty too!

    Reply
    • blankMarisa's Italian Kitchen

      October 20, 2015 at 10:05 pm

      Thank-you so much πŸ™‚

      Reply
  20. blankDanielaApostol

    November 1, 2015 at 9:04 pm

    It looks amazing!

    Reply
    • blankMarisa's Italian Kitchen

      November 2, 2015 at 1:22 am

      Thank-you Daniela!

      Reply
  21. blankdulce

    November 1, 2015 at 9:05 pm

    love it !!!

    Reply
  22. blankSandhya

    December 13, 2015 at 5:11 am

    Cake rolls require so much skill! You are an expert Marisa!

    Reply
    • blankMarisa

      December 13, 2015 at 5:25 am

      Hi Sandhya…not at all, it is really quite easy. One might fumble a little on the first attempt but just keep at it and you will get there! Promise πŸ™‚

      Reply
      • blankSandhya

        December 14, 2015 at 2:52 am

        Thanks Marisa!

  23. blankloveofitaliancooking

    November 6, 2016 at 11:51 pm

    Oh my! This looks and sounds amazing!! I’m drooling … πŸ™‚

    Reply
    • blankMarisa

      November 7, 2016 at 7:33 pm

      I’ve been making this pumpkin cake roll for a few years now and it always gets rave reviews…it is so seriously good it will have you licking your plate! Thanks so much πŸ™‚

      Reply
  24. blankTeresa Blackburn

    November 9, 2019 at 11:57 am

    Teresa

    Reply
  25. blankKanwaldeep Kaur

    January 30, 2020 at 2:03 pm

    This looks so delicious 😊

    Reply
    • blankMarisa

      January 30, 2020 at 11:26 pm

      Thank you! It’s one of my go to Fall desserts and never fails to please!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A Little About Me

blankHi I'm Marisa! Welcome to my little corner of the web where you'll find delicious foods inspired by my Italian heritage and Canadian upbringing. So kick off your shoes, have a seat and stay awhile... Read More…

Search In My Kitchen

Copyright © 2021 · Foodie Pro & The Genesis Framework