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Riffer Pumpkin Roll


yummy Pumpkin Roll

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Rate this recipe 4.3/5 (12 Votes)


  • 3 Eggs
  • 1 C sugar
  • 2/3 c canned pumpkin
  • 3/4 c all purpose flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 nutmeg
  • 1/2 tsp salt
  • Icing
  • 8 oz cream cheese
  • 4 tbsp butter
  • 1 c powder sugar
  • 1 tsp vanilla


Servings 1


Step 1

In a large bowl combine eggs and sugar. add pumpkin mixing until blended. In a separate bowl combine flour, baking powder, spices and salt. Add to egg mixture mixing well. Spread batter into 10x15 inch jelly roll pan. Bake at 375 for 15 minutes. Cool for 5 minutes in pan. Loosen edges and place on clean tea towel coated with powder sugar. roll cake from the 10 side and set aside until coll. In the Mean while prepare filling. Spread filling over cake. Roll up cake and cover with plastic wrap. Place cake seam side down and chill for at least 2 hours.

Beat cream cheese and butter together until smooth. Stir in powder sugar and vanilla. Blend until smooth.


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