Pumpkin Roll

Sena Wilson


This recipe is a favorite for our family. It is especially requested around the holidays. For our son, any time is fine with him! It is easy, delicious, and eye-catching when served to your guests. I use the left-over pumpkin to make Pumpkin, Orange-Date Cookies (posted in JAP).


★★★★★ 3 votes

10 -12
20 Min
15 Min


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1 c
granulated sugar
2/3 c
all purpose flour
1/2 tsp
baking soda
3/4 tsp
2/3 c
canned pumpkin


12 oz
cream cheese, softened
1 c
powdered sugar, plus (for sprinkling on paper)
3 Tbsp
butter, softened
1 c
pecans or walnuts pieces
1/2 c
dates, chopped (optional)
1 tsp
vanilla extract

How to Make Pumpkin Roll


  • 1Mix granulated sugar, flour, eggs, soda, cinnamon, and canned pumpkin thoroughly. Line cookie sheet with foil and spray with non-stick cooking spray. Pour the batter onto the foil; spread out evenly. Bake cake for 15 minutes at 350 degrees. Sprinkle some extra powdered sugar on wax paper and turn out cake onto paper.
  • 2Combine the cream cheese, powdered sugar, butter, pecans, dates, and vanilla; mix thoroughly and spread evenly onto cake. Roll up jelly roll fashion and wrap with wax paper or plastic wrap. Chill for several hours. Slice and serve.

Printable Recipe Card

About Pumpkin Roll

Main Ingredient: Dairy
Regional Style: American
Dietary Needs: Soy Free

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