This recipe is from Irene, my mother-in-law.  She was the best cook ever!

Her Pumpkin Walnut Dessert Roll recipe freezes well so I often would make it ahead of time for parties, Thanksgiving or Christmas dinners.

I would wrap it up whole log in plastic wrap and foil then freeze.  You can remove it from freezer before serving and slice into serving sizes.  It can be served right from the freezer or thawed out.

I have tweaked the recipe a little bit to better fit my baking needs.

Irene’s Pumpkin Roll Recipe Mixing the Pumpkin Batter Pumpkin Desserts

Ingredients for Pumpkin Roll

• 3 Large Eggs
• 1 Cup of Sugar
• 2/3 Cup of Canned Pumpkin
• 1 Teaspoon of Lemon Juice
• 3/4 Cup of All Purpose Flour
• 1/2 Teaspoon of Ginger
• 1 Teaspoon of Baking Powder
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Nutmeg
• 2 Teaspoons of Cinnamon
• 1 Cup of Chopped Walnuts

Ingredients for Cream Cheese Filling

• 1 Cup of Powdered Sugar
• 4 Tablespoons of Butter at Room Temperature
• 8 ounce Brick of Cream Cheese at Room Temperature
• 1/2 Teaspoon on Vanilla Flavoring

Directions for Making the Pumpkin Roll

1. Preheat oven to 350 degrees.  Prepare a pan by lining it with wax paper and then spray the wax paper with nonstick spray.
2. In a large bowl, use an electric beater to beat the eggs at high speed for 5 minutes, (do not under beat).  Batter will look light and creamy.  Gradually add sugar. Stir in canned pumpkin and lemon juice then set aside.
3. In another bowl, add flour, ginger, baking powder, salt, nutmeg and cinnamon.  Mix well.
4. Gradually fold dry ingredients into the pumpkin mixture.
5. Pour mixture into prepared pan and use a spatula to smooth out to the edges.  Randomly sprinkle walnuts over the top of the pumpkin mixture.
6. Bake for approximately 15 minutes.
7. When done, remove from oven and allow to set for 5 minutes in pan to cool.  Run a knife around the pan’s edges.
8. Lay a super clean dish towel on a table and sprinkle with powered sugar.  After five minutes, flip the pan onto the dish towel.  Remove the pan and then carefully pull off the wax paper.  It should not stick.
9. Sprinkle the top of the dessert with additional powdered sugar.  Roll the dish towel and cake into a long roll shape.  Allow to thoroughly cool in dish towel.  The walnuts will be on the outside layer of the roll.

Pumpkin Roll Batter in Jelly Roll Pan Shaped Pumpkin Roll in Dish Towel

Directions for Making the Cream Cheese Filling & Assembling the Pumpkin Roll

1. Add powdered sugar, butter, cream cheese and vanilla and beat with an electric beater until creamy.
2. Refrigerate the filling for approximately one hour.
3. Unroll the cooled pumpkin roll from the dish towel.  It will be slightly curved up but do not add filling if it is still warm.
4. Evenly spread the filling and then roll up again.
5. Dust the completed roll with powered sugar and cut off uneven ends.

Cream Cheese Filling Pumpkin Roll with Filling

The finished pumpkin walnut dessert roll is great to serve on special occasions because the slices are so festive and it tastes delicious.

Pumpkin Walnut Dessert Roll Pumpkin Desserts