Pistachio Pumpkin Roll Recipe

Name: Pistachio Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, room temperature; ½ cup sugar; 1 teaspoon lemon juice; ½ cup canned pumpkin; ⅔ cup flour, sifted; 2 teaspoons pumpkin pie spice; 1 teaspoon baking powder; ¾ cup pistachios, chopped (natural California); 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 cup powdered sugar; 1 tablespoon lemon zest, grated; 1 cup pistachios, coarsely chopped (natural California)

Servings: persons

3 eggs, room temperature
½ cup sugar
1 teaspoon lemon juice
½ cup canned pumpkin
⅔ cup flour, sifted
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
¾ cup pistachios, chopped (natural California)
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon lemon zest, grated
1 cup pistachios, coarsely chopped (natural California)

1
Preheat oven to 350 degrees F.
2
Line a 10 x 15 x 1 inch pan with waxed paper or parchment; grease and flour.
3
Beat eggs on high, add sugar gradually until very thick and volume is tripled, about 5 minutes.
4
Fold in lemon juice and pumpkin gently.
5
Sift combined dry ingredients except pistachios over egg mixture; lightly fold into egg mixture.
6
Spread into prepared pan and sprinkle with pistachios.
7
Bake 12 to 15 minutes or until top springs back when lightly pressed.
8
Turn cake out onto waxed paper and trim crisp edges with knife.
9
Working quickly, cover cake with second sheet of waxed paper and roll up from short side, rolling paper inside.
10
Set aside; prepare Pistachio Cream Cheese Filling.
11
Beat cream cheese and butter together with powdered sugar and lemon zest until creamy.
12
Stir in pistachios.
13
When cake has cooled, unroll and spread filling over entire surface.
14
Re-roll cake.
15
Slice to serve.

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 eggs, room temperature, ½ cup sugar, 1 teaspoon lemon juice, ½ cup canned pumpkin, and more.

Yes, Pistachio Pumpkin Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pistachio Pumpkin Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions