Pumpkin Roll

Jamie Franks


I love these pumpkin roll recipe, I have been making these for 6-8 years and everyone loves them. I made 10 this year 2016 for family and friends. My son wants me to make them for his work place and sell them but I said it is a lot of work and not sure if that is what I want to do, I only make these at Thanksgining they are worth the trouble.


★★★★★ 1 vote

15 Min
15 Min


  • 1/4 c
    powdered sugar
  • 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
  • 3 large
  • 1 c
    granulated sugar
  • 2/3 c
  • 1 c
    chopped walnuts
  • 1 pkg
    8 oz cream cheese
  • 1 c
    powdered sugar sifted
  • 6 Tbsp
    butter or margarine, softened
  • 1 tsp
    vanilla extract

How to Make Pumpkin Roll


  1. Preheat oven to 375* Grease a 15x10 in pan: You can use a jelly roll pan but I use a cookie sheet that size. Then line with wax paper. Make sure your wax paper is hanging on both sides. This will help you later. Grease and flour the wax paper. Sprinkle a thin cotton kitchen towel with powdered sugar and set a side. Also take cream cheese out of frig to let sit out to room temperature, which you will need later.
  2. In small bowl mix flour, baking powder, baking soda, ground cinnamon, ground cloves, salt set aside In large bowl beat eggs, and granulated sugar till thick. Beat in pumpkin. Stir in flour mixture till well combined.
  3. Spread evenly into your prepared pan. Sprinkle with chopped nuts. Bake for 15 minutes or until cake springs back when you touch. Immediately when you pull out of oven take over to sprinkled towel you have prepared and turn the cake onto the towel carefully. Then peel the wax paper off gently making sure not to tear the cake.
  4. Now carefully roll up cake in the towel starting with the narrow end. Cool on wire rack completely. Once cake is cool all the way which I cool mine about 3-4 hours just to make sure. We will now make the filling.
  5. Put cream cheese that you have sitting out and 1 cup of powdered sugar, and butter and vanilla extract (make sure you use extract not just imitation vanilla) Beat this till nice and smooth and looks thick. Carefully unroll your cake, if it separates some don't worry cuz the filling will hold it together. Spread your icing over all and now reroll it the same way it was while it was cooling. The best part get your saran wrap which I hate dealing with and tightly roll your cake up. I roll it twice for added strength and to preserve the roll the way I want it to look like.
  6. Put in frig and let stand for at least 3 hours or more. I usually let mine sit over night before cutting. These will stay fresh in frig for 3-4 days if not eaten right away. You can also freeze them too. Just make sure you wrap them will to freeze for a period of time.

Printable Recipe Card

About Pumpkin Roll

Course/Dish: Other Breads
Main Ingredient: Dairy
Regional Style: American

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