Pumpkin Roll Recipe Video

A pretty dessert that is great for the Fall. This is great served at a brunch or as a special dessert for the holidays.


Difficulty LevelEasyHealth IndexJust Enjoy
SpecialityMain Ingredient


 Granulated sugar1 Cup (16 tbs)
 Pumpkin2⁄3 Cup (10.67 tbs)
 Juice of lemon1 Teaspoon
 All purpose flour3⁄4 Cup (12 tbs)
 Baking powder1 Teaspoon
 Salt1⁄2 Teaspoon
 Ground cinnamon2 Teaspoon
 Ground ginger1 Teaspoon
 Ground nutmeg1⁄2 Teaspoon
 Chopped pecans1 Cup (16 tbs)
 Confectioner's sugar1 Cup (16 tbs)
 Cream cheese6 Ounce, softened
 Butter4 Tablespoon, softened
 Vanilla1⁄2 Teaspoon

Nutrition Facts

Serving size

Calories 924 Calories from Fat 445

% Daily Value*

Total Fat 52 g79.3%

Saturated Fat 19.1 g95.4%

Trans Fat 0 g

Cholesterol 237.6 mg

Sodium 533 mg22.2%

Total Carbohydrates 109 g36.3%

Dietary Fiber 5.1 g20.3%

Sugars 82.5 g

Protein 13 g25.7%

Vitamin A 51% Vitamin C 4.7%

Calcium 21.3% Iron 18.5%

*Based on a 2000 Calorie diet


Beat 3 eggs on high speed for 5 minutes. Add sugar, pumpkin and lemon juice. Beat until well incorporated.

Mix together flour, baking powder, salt, cinnamon, ginger and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in a greased and floured 15x10x1 inch jelly roll pan. Top with 1 cup chopped pecans. Bake in a 375° preheated oven for 15 minutes.

Turn out on a towel that has been sprinkled with confectioner's sugar. Start at the narrow end 9and roll it in the towel and let it cool completely.