Kristi’s Pumpkin Roll

I make this pumpkin roll every year, the night before Thanksgiving, and chill it overnight for our Thanksgiving morning brunch. It’s always a hit!

Pumpkin roll

3 eggs
1 cup sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup finely chopped pecans
Powdered sugar

1 cup powdered sugar
6 ounces cream cheese
4 Tablespoon butter
1/2 teaspoon vanilla


  1. Beat eggs on high speed, gradually beat in sugar.
  2. Stir in pumpkin and lemon juice.
  3. Add dry ingredients together then FOLD in pumpkin mixture.
  4. Spread on greased and floured pan 15x10x1/2. Do not use oil to grease pan.
  5. Top with nuts.
  6. Bake at 375 for 15 minutes.
  7. Turn on towel sprinkled with powdered sugar. Roll towel and cake together. Cool.
  8. Unroll and spread with filling and re-roll.

(I make this the night before Thanksgiving and chill overnight. Otherwise, chill for a couple hours before eating.)


EVERYONE loves it, and always asks for the recipe! Share your pic! Tag us on social @orlandomomcollective


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