Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Pumpkin Walnut Roll Recipe
    Lost? Site Map

    Pumpkin Walnut Roll

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    CindiJ's Note:

    I got this recipe years ago from a co-worker. There are several recipes with the same basic ingredients but none with the instructions she gave to me. I think that makes a big difference! Prep time does not include chill time or letting eggs come to room temperature.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric





    1. 1
      Set eggs out and let come to room temperature. Preheat oven to 375 f oven.
    2. 2
      Beat eggs on high speed of electric mixer for 5 minutes. Gradually beat in 1 cup sugar, pumpkin (solid pack), and lemon juice.
    3. 3
      In separate bowl stir together the flour, baking powder, cinnamon, ginger, nutmeg & salt. Fold into the egg mixture.
    4. 4
      Spread in greased & floured 15x10x1 (jelly roll) cake pan. Sprinkle with 1 cup chopped walnuts. Bake for 15 minutes.
    5. 5
      Remove from oven and immediately turn out of pan onto cotton tea towel that you have sprinkled with appox. 1-2 tablespoons powdered sugar. Roll up starting at the narrow end, rolling the towel and cake together. Set aside to cool.
    6. 6
      When cool, combine the cream cheese, 1 cup powdered sugar, pumpkin, butter and vanilla. Beat on high speed till light and fluffy. Unroll cake carefully and spread filling covering edge to edge. Carefully roll cake and place on serving platter (you will not use the towel this time). Dust the roll with approximately 3 TBS powdered sugar (give or take, according to your tastes).
    7. 7
      Cover lightly with plastic wrap and chill for at least 1 hour before serving or overnight. Slice and serve. Can be served with whipped cream if desired.

    Ratings & Reviews:


    Nutritional Facts for Pumpkin Walnut Roll

    Serving Size: 1 (110 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 487.1
    Calories from Fat 243
    Total Fat 27.0 g
    Saturated Fat 10.6 g
    Cholesterol 116.2 mg
    Sodium 360.6 mg
    Total Carbohydrate 56.9 g
    Dietary Fiber 1.7 g
    Sugars 44.2 g
    Protein 7.7 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes