Pumpkin Roll

by Melissa on December 9, 2008

For dessert on Thanksgiving we already had chocolate cream pie and pecan pie on the menu, but I felt that Thanksgiving wouldn’t be complete without something pumpkin. I love most things pumpkin, except for pumpkin pie. So I decided to make this pumpkin roll. We were so full on Thanksgiving, that we did not even cut into this, but when I took it to work the next day, it was a huge hit! I think people are always impressed with these sort of desserts, as they look so complicated. But making the pumpkin roll was fairly easy, the hardest part was rolling the cake, but as long as you have plenty of confectioners sugar, you will be all set.


Pumpkin Roll

  • Cake:
  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup LIBBY’S® 100% Pure Pumpkin
  • 1 cup walnuts, chopped (optional)
  • Filling:
  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract (I used vanilla  bean paste)
  • Powdered sugar (optional for decoration)

For the cake: Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. 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.

Bake for 13 to 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.

For the 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.

Cooking tip: Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

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{ 4 comments… read them below or add one }

Melissa December 9, 2008 at 3:27 pm

This looks absolutely perfect! I’ve yet to try a pumpkin roll. I’m afraid of it breaking as I roll it up, but if you say all I need is plenty of sugar, I might as well conquer my fear!


Kate December 9, 2008 at 5:30 pm

I feel like everyone’s made this but me!


nikkigladd December 9, 2008 at 6:27 pm

You are SO right! Thanksgiving is definitely not complete without something pumpkin. What a beautiful way to fix that! :)


priscilla December 11, 2008 at 3:24 pm

i dont like pumpkin pie either! i need to try this one it looks so good!


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