Pumpkin Roll Recipe - Allrecipes.com
Pumpkin Roll Recipe

Pumpkin Roll

Recipe by  

"This is a great dessert, especially nice for holidays, but it can be served anytime of the year. The resulting pumpkin roll slices will impress your guests. The pumpkin roll is not as hard to make as it sounds. Be sure and use plain canned pumpkin and not pumpkin pie mix. Originally submitted to CakeRecipe.com."

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Ingredients Edit and Save

Original recipe makes 1 jelly roll cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a jellyroll pan (large cookie sheet with sides).
  2. In a mixing bowl, beat eggs on high for five minutes. Gradually add white sugar, pumpkin, and lemon juice. Add flour, cinnamon, salt, baking powder, and ginger. Spread batter evenly in pan. Sprinkle pecans evenly on top, and press lightly into batter.
  3. Bake for 12 to 15 minutes, or until it springs back when touched. Loosen edges with a knife. Turn out on two dishtowels that have been sprinkled with powdered sugar. Roll up cake, and let cool for about 20 minutes.
  4. To Make Filling: Mix confectioners' sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Unroll pumpkin cake when cool, and spread with filling. Reroll, and push aside the dishtowel. Unroll long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar. Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight. Before slicing, dust with powdered sugar. Serve chilled.
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Reviews More Reviews

Most Helpful Positive Review
Nov 17, 2004

Here's a hint...place wax paper on the bottom of the cookie sheet before you bake it and just flip it onto to towel, roll and cool. The wax paper prevents "rips" or "tears" in the cake and makes the cake much easier to work with. I also used pumpkin all spice instead of ginger and it does seem to add a little more taste.

 
Most Helpful Critical Review
Nov 01, 2006

One very important detail that is not spelled out in this recipe and I learned the hard way. After you bake the cake part of it, let it cool a minute or two while still in the pan. Loosen edges and then turn pan upside down over your powder-sugared towels. When you roll it up, ROLL THE TOWEL IN WITH IT. This is where my problem was. I have never made a jelly roll or roll-up dessert and didn't know. Also the cake was too warm and it fell apart. I'll know better next time!

 
Oct 22, 2003

This is the exact recipe I've been making for years and it is FANTASTIC! You can also add 1 tsp. nutmeg if you like to batter. The only difference in my recipe is you fold the flour mixture into the egg mixture just untill blended, don't overmix, and the baking time is 375 for 15 min. I bake in a 15x10x1 in.sheet. Can use walnuts instead of pecans. Do not panic if cake cracks when you unroll to fill(don't roll too tight) this is common. Just lightly press together and sprinkle with lots of confectioners sugar and no one will notice! Everyone raves over this! You must try! Oh I forgot, this freezes well too! Thanks Tammy!

 
Oct 31, 2007

Always impresses the guests. BTW, you can freeze leftovers (as if there may be some!). Love the hint about baking the cake on foil and rolling it up. So much easier than the dishtowel method I fought with for years. Eliminates a lot of mess. Thanks!

 
Jan 22, 2004

I have been using this recipe for years. It is great. I make over 100 to give as gifts at Christmas! My husbands board of directors can't wait for them each year. I start in November and freeze them.

 
Jun 22, 2007

I make this every yr around fall. Though I will give a little helpful tip. I line my pan with waxed paper before putting in the batter. It makes it alot easier to get it out of the pan, also easier to roll it. I have found that using a towel can be messy & likes to stick. If you waxed paper, before u roll it up, just loosen the paper from the cake edge first =)

 
Nov 24, 2010

I just made a "practice" pumpkin roll. It came out fantastic! I did use wax paper to line the pan. When it was done, I used a knife along the edges to loosen the cake from the wax paper. I carried the cake with the wax paper attached to the counter. Holding onto the wax paper extending from the sides, I slowly rolled it up. The cream cheese filling was easy to make. After the cake cooled, it was easy to unroll (with the wax paper still attached)..I spread the filling then rolled it back up, peeling the wax paper off as I went. Hubby asked why it doesn't break and I think it's the texture of the cake that helps. It has a denser texture than a traditional layer cake.That, in addition to rolling it while it's warm is the key. I've been thinking of making one of these since Junior High Home Ec class where the first one I saw was made by Mrs. Griffith. So, if you have been thinking of tackling making a cake roll, I highly recommend this recipe. It's a great place to start! (and very delicious, too!)

 
Oct 09, 2003

ABSOLUTELY WONDERFUL!!! I made this the night before Thanksgiving to take to the in-laws. However, since I am not a very good cook, I ended up forgetting to add the ginger to the cake batter. I did use it in the cream cheese batter and still turned out fine. I also didn't realize the cake could fit on one dishtowel and I broke it in a couple of spots trying to get it on one towel to roll it easier. Received rave reviews at the in-laws...I even took the leftovers form myself. Totally Awesome- just the right rich taste and texture.

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 43.4 g
  • 14%
  • Cholesterol
  • 101 mg
  • 34%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 2 g
  • 8%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 326 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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