Total Time
Prep 20 mins
Cook 12 mins

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
  3. In a separate bowl, mix flour, baking powder, salt, nutmeg, and cinnamon.
  4. Add the flour mixture to the egg mixture and stir until well blended.
  5. Line a 10 1/2x15-inch cookie sheet with parchment paper, trimming excess.
  6. Pour the batter onto the cookie sheet, spread evenly.
  7. Sprinkle with pecans.
  8. Bake 12-15 minutes or until a toothpick inserted into the center comes out clean.
  9. Prepare a linen towel heavily sprinkled with powdered sugar.
  10. After baking, turn the cookie sheet onto the towel, parchment paper side up.
  11. The cake should slide out onto the towel.
  12. Remove paper and roll up the cake into the towel.
  13. Cool 30-40 minutes.
  14. For the filling, stir together the powdered sugar, cream cheese, margarine and vanilla.
  15. Mix well.
  16. After the roll has cooled, unroll it and spread the filling evenly.
  17. Re-roll and slice for serving.
Most Helpful

4 5

I had a chance to do a taste comparison between my Pricilla's Pumpkin Roll, Troy Hakala's #5365. The spices make this a great substitute for pumpkin pie but the cake was not as light and fluffy as the other recipes using baking soda instead of baking powder.

5 5

I love this dessert. It is really easy and really impressive.

5 5

Yummy. I made two for a Christmas party and there was nothing left. It was the first time I had ever done it, and I was intimidated by the rolling but it was clear and easy to follow and turned out great.