Pumpkin Roll

Michele Osborne


This cake sounds intimidating.TRUST ME it is easier than you think. Give it a try. You won't be disappointed

★★★★★ 1 vote
30 Min
15 Min


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1 c
2/3 c
pumpkin, canned or cooked
1 tsp
lemon juice
3/4 c
all purpose flour
1/2 tsp
1 tsp
baking powder
1/2 tsp
2 tsp
1 tsp


2 8oz pkg
cream cheese
1 stick
2 c
powdered sugar
1 tsp

How to Make Pumpkin Roll


  • 1Beat eggs at high speed for 5 minutes. Beat in sugar
  • 2Stir in pumpkin and lemon juice
  • 3Sift together: flour, baking powder, cinnamon, nutmeg, salt, and ginger
  • 4Fold the dry ingredients into the pumpkin mixture.
  • 5Line a 15x10x1 jelly roll pan, (cookie sheet with sides), with waxed paper. grease the waxed paper. This makes removal easier.
  • 6Spread mixture evenly in pan. Add walnuts now if desired.
  • 7Bake 375 degrees for 15 minutes
  • 8When cake is done it will be spongy to the touch.
    Sprinkle to of cake with powdered sugar.
  • 9With a clean towel (large enough to cover cake, Place over cake and flip onto counter.
  • 10Remove pan and waxed paper.
  • 11With the narrow end of cake begin to roll cake within the towel. (THE TOWEL WILL SPIRAL WITHIN THE CAKE) DO NOT ALLOW CAKE TO COOL
  • 12Once cake is wrapped in towel begin icing and allow cake to cool.
  • 14Combine cream cheese,powdered sugar, butter and vanilla.
  • 15When cake is cool gently unwrap cake and spread 1/2 filling over cake. Using the towel again, re-roll cake this time pulling towel off the cake.
  • 16I cut the rough edges off the sides and frost with remaining frosting. Chill

Printable Recipe Card

About Pumpkin Roll

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

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