Pumpkin Roll
Prep time
Cook time
Serves: 10-12
  • 3 eggs
  • 1 cup white sugar
  • ⅔ cup canned pumpkin
  • ¾ cup all-purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup finely chopped nuts (pecans or walnuts)
  • 1 cup confectioner's sugar
  • ¾ teaspoon vanilla extract
  • 2 tablespoons unsalted butter, softened
  • 8 ounces cream cheese
  • Confectioner's sugar for dusting, optional
  1. Preheat oven to 375 degrees F.
  2. Grease a 15"x10"x1" baking pan and line with parchment paper. Grease the paper also.
  3. In a large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, baking soda, baking powder, and finely chopped nuts. Spread batter evenly in pan.
  4. Bake at 375 degrees F. for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a cotton towel dusted with confectioner's sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool cake wrapped in the towel.
  5. To make filling mix confectioner's sugar, vanilla, butter and cream cheese together until smooth.
  6. Carefully unroll the cake. Spread filling over cake to the edges. Roll up again. Wrap in plastic wrap and chill until serving.
  7. When ready to serve dust with confectioner's sugar, if desired.
One 29 ounce can of pumpkin will make 5 pumpkin rolls.
Recipe by Pray Cook Blog at https://praycookblog.com/pumpkin-roll/