Pumpkin Roll

Pumpkin Roll

  • Prep: 40 min
  • Cook Time: 15 min
  • Total: 55 min
  • Serving: 1 loaf

Freezable great for the Holiday season or anytime!


  • 3/4 cup sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon allspice
  • 1/2 teaspoon salt
  • 3 eggs, slightly beaten
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 cup chopped walnuts
  • For Cream Cheese Filling:
  • 1 1/4 cups confectioners' sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla


  1. Grease a 15 inch jelly roll pan, line with wax paper. Grease and flour the wax paper.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Sift together the flour, baking powder, spices and salt.
  4. Cream the eggs and sugar together until thick and fluffy, beat in the pumpkin. Mix in the dry ingredients all at once.
  5. Pour into the prepared pan and sprinkle with nuts. Bake for 15 minutes, or until top springs back when touched.
  6. Use a knife to loosen the edges of the cake, and invert onto a towel dusted with confectioners' sugar. Remove the wax paper, trimmed 1/4 inch from all side.
  7. Roll the cake and the towel together and place seam side down on a cooling rack, allow to cool completely.
  8. Beat together the ingredients for the filling. Spread onto the unrolled cake. Reroll and refrigerate until ready to serve.

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