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Lois’s Pumpkin Cake Roll

This recipe comes from a dear friend of mine… she loves making this around Halloween and has even made a low fat* version that tastes just as good!


  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin or squash
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt (optional)
  • 1 cup chopped walnuts (optional)
  • 1 cup confectionary sugar
  • *6 oz. cream cheese, room temperature (use low fat cream cheese, if desired)
  • *4 tbsp softened margarine (or butter), room temperature (you can use as little as 1 tbsp, if desired)
  • 1 tsp vanilla


  • Beat the eggs on high speed for 5 minutes
  • Gradually beat in the sugar
  • Stir in the pumpkin and lemon juice
  • In a separate bowl mix the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg and salt
  • Slowly add the dry ingredients to the pumpkin mixture on low speed until all of the ingredients are well blended
  • Line a greased 15 x 10 x 1 in. cookie sheet with parchment paper and grease the parchment paper, too
  • Spread the batter evenly onto the pan
  • Sprinkle with nuts, if desired
  • Bake at 375ºF for 15 mins
  • Lay out a dish towel (preferably not a terrycloth towel) and sprinkle it with powdered sugar, this will help the cake from sticking to it
  • Turn out the cake onto the sugared towel and remove the parchment paper
  • Roll up the cake with the towel inside and let it completely cool
    • While the cake is cooling, make the cream cheese filling…
    • Beat all of the ingredients on low speed until well blended
  • Unroll the cake and spread the filling right up to the ends of the cake
  • Now, roll up your cake without the towel
  • Wrap the pumpkin roll up in plastic wrap and refrigerate or freeze it – when you’re ready to serve it, slice it into slices of desired size