Pumpkin Roll

Pumpkin Roll

Yield 16


For the Filling


  1. In a mixer bowl beat the eggs on high for several minutes.
  2. Add the sugar and beat until light in color.
  3. Add the pumpkin and lemon juice. Mix until blended.
  4. In a small bowl, combine the dry ingredients. Add to the pumpkin mixture and mix just until blended.
  5. Pour batter into a sprayed 10 x 15 inch jelly roll pan. Spread the batter to the edges of the pan and try to even it out. Sprinkle the walnut pieces over the top.
  6. Bake at 375° for 15 minutes.
  7. Let the pan cool on a wire rack for 10 minutes. Turn the cake (walnut side down) onto a towel that has been sprinkled with powdered sugar. Roll the cake and towel lengthwise. Leave it to cool.
  8. Combine the filling ingredients and beat until smooth. Unroll the cake and spread the filling over the surface.
  9. Use the towel to help roll the cake back up, but do not roll the towel with the cake as before.
  10. Wrap in plastic wrap and refrigerate at least one hour before serving.

Courses Dessert

Recipe by Gluten-Free Homemaker at