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Pumpkin Roll


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  • 1/4 C. powdered sugar ( to sprinkle on towel)
  • 3/4 C. all purpose flour
  • 1/2 Tsp. baking powder
  • 1/2 Tsp. baking soda
  • 1/2 Tsp. ground cinnamon
  • 1/2 Tsp. ground cloves
  • 1/4 Tsp. salt
  • 3 large eggs
  • 1 C. sugar
  • 2/3 C. libby's pure pumpkin
  • 1 C. walnuts (optional)
  • 1 pkg. (8 oz.) cream cheese, room temperature
  • 1 C. powdered sugar, sifted
  • 6 Tbsp. butter, softened
  • 1 Tsp. vanilla extract


Servings 10


Step 1

Preheat oven to 375. Grease 15x10 inch jelly-roll pan. Line with wax paper. Grease and flour paper. Sprinkle a thin cotton kitchen towel with powdered sugar. Combine flour, baking powder, baking soda,cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar ilarge mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Bake 13-15 minutes or until done. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.

Beat cream cheese, 1 C. powdered sugar, butter and vanill in small bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrapin plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Be sure to put enough powdered sugar on towel when rolling up or the cake will stick.


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