Pumpkin Roll

Pumpkin Roll Recipe

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Nicole Bredeweg


Again, our COOP (Cupboard Of OPportunities)turns up another great recipe. One leftover can of Libby's pumpkin and a recipe from Allrecipes.com later, and we had an elegant, delicious dessert that I shared at work.


★★★★★ 1 vote



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  • CAKE

  • 1/4 c
    powdered sugar
  • 3/4 c
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
  • 3 large
  • 1 c
  • 2/3 c
    pumpkin, canned or cooked
  • 1 c
    walnuts, chopped

  • 8 oz
    cream cheese, room temperature
  • 1 c
    powdered sugar
  • 6 Tbsp
    butter, softened
  • 1 tsp
    vanilla extract
  • ·
    powdered sugar

How to Make Pumpkin Roll


  1. Preheat oven to 375*F. Grease 15" x 10" jelly roll pan; line with wax paper. Grease and sugar paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
  3. Bake for 13 - 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) 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.
  4. For filling: Beat cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired.
  5. Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Printable Recipe Card

About Pumpkin Roll

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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