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Pumpkin Roll I 43

Pumpkin Roll I

"An easy pumpkin roll dessert that tastes great."
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1 h servings 289 cals
Serving size has been adjusted!
Original recipe yields 10 servings


  • Calories:
  • 289 kcal
  • 14%
  • Fat:
  • 11.8 g
  • 18%
  • Carbs:
  • 42.2g
  • 14%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 231 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  2. In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  3. Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  5. Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  6. When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8-10 servings.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 229
  1. 302 Ratings

Most helpful positive review

This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than...

Most helpful critical review

Cake comes out a little dry...

Most helpful
Most positive
Least positive

This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than...

I have been making this for over 25 years. I give it to our customers for our company instead of alchol. I was offered $300.00 for the recipe. But it was a friends family recipe I promised NOT t...

Delicious but my cake fell apart when i rolled it up. Any ideas what i'm doing wrong?

This is the easiest pumpkin roll recipe I've ever made. It's delicious as well. Two hints to help it turn out every time: 1) Spray the pan with cooking oil spray, then line with parchment paper ...

If I can bake this anyone can! This was so easy and everybody cleaned it off the plate. I made two for a women's brunch and it was the first and only thing to completely clear off the table. I d...

I was a little afraid to try this recipe because of the whole rolling up a cake thing. However, it turned out very, very nice and not too hard at all. Thank you!

I made this using a 17 1/4 x 11 1/2 jelly roll pan. The roll was a little smaller and longer. Very moist and very tasty.

FANTASTIC! Great recipe! Absolute favorite all the way around. First dessert that was gone. Suggestion: Use the Allspice cream cheese frosting recipe from Makes it that much bett...

Very easy to make. I have also added 1/2 cup of pecans and it came out great.

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