Our "twist" on the pumpkin craze. Nutmeg, ginger and cinnamon add even more fall flavor.

Source: Midwest Living


Read the full recipe after the video.

Recipe Summary

25 mins
30 mins
15 mins at 375°
1 hr
2 hrs to 2 days
8 servings


Ingredient Checklist


Instructions Checklist
  • Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1-inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside. In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.

  • Preheat oven to 375°F. In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy. Stir in pumpkin and lemon juice. Beat in flour mixture on low to medium speed just until combined. Spread batter evenly in the prepared baking pan. Sprinkle with walnuts.

  • Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.

  • Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar.

Instructions Checklist
  • Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.

Nutrition Facts

534 calories; total fat 29g; saturated fat 12g; polyunsaturated fat 8g; monounsaturated fat 6g; cholesterol 121mg; sodium 394mg; potassium 195mg; carbohydrates 64g; fiber 2g; sugar 51g; protein 8g; trans fatty acidg; vitamin a 3903IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 51mcg; vitamin b12mcg; calcium 103mg; iron 2mg.