Pumpkin Roll

Pumpkin Roll Recipe

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Sue Smith


I've tried a lot of pumpkin rolls but, without a doubt, the best recipe came from my sister-in-law. This is a wonderful pumpkin roll for the holidays! (I was always intimidated by the thought of making a pumpkin roll. I thought they were hard to make but they're not!)


★★★★★ 1 vote

30 Min
15 Min



  • 3
  • 1 c
  • 2/3 c
    libby's canned pumpkin
  • 1 tsp
    lemon juice
  • 3/4 c
    all purpose flour
  • 1 tsp
    baking powder
  • 2 tsp
  • 1 tsp
  • 1/2 tsp
  • 1/2 tsp
  • ·
    crushed walnuts

  • 1 c
    powdered sugar
  • 8 oz
    cream cheese, softened
  • 4 Tbsp
  • 1/2 tsp

How to Make Pumpkin Roll


  1. Beat eggs for 5 minutes, gradually adding sugar. Stir in pumpkin and lemon juice and set aside. Combine and stir flour, baking powder, and spices. Fold into mixture. Spread on a greased and floured jelly roll pan and top with crushed walnuts. Bake at 375 for 15 minutes. Turn onto a clean tea towel sprinkled with powdered sugar. Start rolling at the narrow end, roll up in the tea towel and cool completely. Beat filling ingredients until smooth, unroll the cake, spread filling on cake and reroll. Wrap in plastic wrap and then aluminum foil. Refrigerate or freeze and use for a later date.

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About Pumpkin Roll

Course/Dish: Other Desserts

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