Pumpkin Roll Recipe
How to make a Pumpkin Roll
I have made Pumpkin Pie, Pumpkin Squares, Pumpkin Cheesecake, Pumpkin Muffins, etc. but never a Pumpkin Roll. This is going to change! I love pumpkins cooked in desserts or main dishes. It really does not matter which way they are prepared as long as they are done right I like it!If you can find fresh pumpkins it is always best as the taste is somewhat better than canned. I was not able to find fresh, so, we will use a can of Libby’s Pumpkin. Always check the dates to get the cans that are still in date. I know that most stuff in cans will last longer than the date but I like to get in date stuff when I am cooking things like this.
To make a Pumpkin Roll is not a difficult thing as it is an easy recipe to follow. You just need to pay attention to the detail of rolling your cake after baking. We will explain further down the page in the directions!
Table of Contents
Ingredients for: Pumpkin Roll
- 3 – Eggs
1 – Cup Sugar
2/3 Cup cooked, mashed pumpkin or (2/3 Cup of Pumpkin Puree)
1 – Tsp Lemon juice
3/4 Cup all purpose flour
2 – Tsp Cinnamon
1/4 Cup Margarine or butter
1 – Tsp Baking Powder
1/2 Tsp Salt
1 – Tsp Ginger
1 – Tsp Nutmeg
1 1/4 Cup Powdered Sugar
1 – 8oz Bar Cream Cheese
1/2 Tsp Vanilla
Directions for: Pumpkin Roll
- Beat the eggs for 5 minutes at high speed (This is important)
Gradually add sugar, beating in well.
Add pumpkin and lemon juice and stir in.
Combine flour, cinnamon, baking powder, salt, ginger, nutmeg, in a separate bowl and mix well.
Add dry mix to the pumpkin mix and blend well.
Grease and flour a 15″ x 10″ Jelly Roll pan (You can also add parchment paper to the bottom to help in removing the cake after it is baked. )
This mix is thin.
Pour into Norpro Nonstick 10 Inch x 15 Inch Cookie Sheet-Jelly Roll Pan.
Bake at 375 degrees for approx 15 minutes. Watch and when the cake pulls away from the sides of the pan it should be done.
While baking prepare a smooth surfaced hand towel by laying it out and sprinkling it generously, I mean generously, with powdered sugar. You do not want the cake to stick to the towel!
When the cake is done, turn it out on the towel.
Roll the cake up in the towel to form the roll and allow to set for around 1 1/2 hours.
Make your cream cheese filling for the Pumpkin Roll.
- Mix 1 Cup powdered sugar, cream cheese, butter, and vanilla. (Cream Cheese needs to be room temperature)
Beat well with mixer.
Spread onto the unrolled cake.
Re-roll and refrigerate until ready to serve or cut and serve now!
Enjoy! See, making a pumpkin roll wasn’t hard at all! 🙂
As always, if you have a recipe you would like to share with our readers just drop us a note in our “Contact Us” section and we will be glad to get back to you.
We so appreciate you stopping by Back Roads Living and reading our recipes. We have several recipes on the site and they are all free and printable. Let us know how you like our Pumpkin Roll. If you fix yours different we would love to hear it!
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