Perfect Pumpkin Roll

Active Time: 45 minutes

Total Time: 1 hour and 45 minutes


8 – 10 servings

Print recipe


  • 3/4 cup all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pure pumpkin
  • 1 cup walnuts or pecans, chopped
  • 1 8oz package cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar, optional


Cake Instructions:

  1. Preheat oven to 375°F and place oven rack in center position.
  2. Place Fleximat on Perforated Baking Sheet and set aside.
  3. In Mixing Bowl, combine flour, baking powder, baking soda, cinnamon, cloves and salt and set aside.
  4. Beat eggs and sugar in separate bowl until thick.
  5. Beat in pumpkin. Stir in flour mixture and spread evenly onto Fleximat.
  6. Sprinkle with nuts if desired.
  7. Bake for 13-15 minutes or until the top of the cake springs back when touched.
  8. Unmold cake onto Bonmat and sprinkle with powdered sugar.
  9. Begin rolling both the cake and Bonmat and lay it so that the end is on the bottom, so it doesn’t unroll. Place on cooling rack.

Filling Instructions:

  1. Beat cream cheese, 1 cup powdered sugar, butter and vanilla in a small bowl until smooth.
  2. Carefully, unroll the cake.
  3. Spread the cream cheese mixture over the cake, but not all the way to the ends asit will be squeezed out when you roll it.
  4. Re-roll the cake.
  5. Wrap it in plastic wrap and refrigerate at least one hour.
  6. Sprinkle with powdered sugar before serving.

Enjoy cooking from our bon COOK kitchen to yours!

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