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Pumpkin Roll Recipes

Category Cakes
Make several of these delicious pumpkin flavored jelly roll style desserts for all of your fall special occasions or as a surprise family treat. This page contains pumpkin roll recipes.
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Cynthia Smith0 found this helpful
May 4, 2006
freezer mealsEnjoy the flavor of fall throughout the year with this quick and easy, creamy pumpkin cake roll! Consider doubling, tripling or even quadrupling the recipe to have extra rolls on hand for quick desserts or unexpected guests.
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Ingredients:

For the cake:

  • 3 eggs, separated
  • 1 cup of sugar, divided
  • 2/3 cup of canned pumpkin
  • 3/4 cup of all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

For the filling:

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 3/4 teaspoon vanilla extract

Directions:

Line a 15 inch x 10 inch x 1 inch baking pan with waxed paper and set aside. In a large mixing bowl, beat the egg yolks on high speed until thick and completely yellow in color. Gradually ad 1/2 cup of sugar and all of the pumpkin while beating on high until the sugar is just about dissolved.

In a small mixing bowl, beat the egg whites until they form soft peaks. Gradually add the remaining sugar, beating until stiff peaks form. Fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon and salt. Gently fold the flour mixture into the pumpkin mixture. Spread into the prepared pan.

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Bake at 375 degrees for 12 to 15 minutes or until the cake springs back when lightly touched. Cool the cake for 5 minutes before turning the cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off the waxed paper. Roll up the cake in the towel just as you would a jelly roll beginning with the short side. Cool thoroughly on a wire rack.

In a separate mixing bowl, combine the cream cheese, butter, confectioners' sugar and vanilla. Beat the ingredients until they are smooth. Unroll the cake and spread the cream cheese mixture evenly to within 1/2 inch of the edges. Roll the cake up again, cover and freeze until firm. Cake may be frozen for up to 3 months.

To serve the frozen cake roll, remove from the freezer 15 minutes before slicing.

Each pumpkin cake roll yields 10 servings.

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Questions

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October 25, 2012

I am looking for a recipe for a good a pumpkin roll. I saw a recipe that a lady's sister-in-law used to made a good pumpkin roll and now I can't find it. Please help. Thanks!

By Victoria

Answers

Anonymous
October 26, 20120 found this helpful

LIBBY'S® Pumpkin Roll


Prep:45 minsCooking:13 minsCooling:60 minsYields:10
Dazzle family and friends with Libby's® Pumpkin Roll; moist and creamy, with a tantalizing aroma and beautiful presentation.
Ingredients

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

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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
Powdered sugar (optional for decoration)
Directions

FOR 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.

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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 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.
Nutritional Information

Serving Size
1/10 of recipe
Calories 370
Calories from Fat 150
* Percent Daily Values are based on a 2000 calorie diet.

% Daily Value *

Total Fat 16g 25%
Saturated Fat 10g 50%
Cholesterol 105mg 35%
Sodium 280mg 12%
Carbohydrates 52g 17%
Dietary Fiber 1g 4%
Sugars 43g
Protein 5g
Vitamin A 50%
Vitamin C 0%
Calcium 6%
Iron 6%


http://www.very  Roll/detail.aspx

Reply Was this helpful? Yes
October 28, 20120 found this helpful

There is a very good recipe on the can of Libby's pumkin filling. Or go to foodnetwork.com and get Trisha (Trish?) Yearwoods recipe. I saw it yesterday on her Halloween show on the food network channel. Good luck!

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December 3, 20060 found this helpful

Does the cake have to be a certain width to make the pumpkin roll. I had trouble rolling the cake and it keeps breaking in half using the cookie sheet. Any advice?

Janis71 from Vancouver, Washington

Answers

By guest (Guest Post)
December 3, 20060 found this helpful

Use a well greased and floured 15x11x1" pan. Make sure you heavily dust your rolling towel with powdered sugar. Roll from the short end.

Reply Was this helpful? Yes
December 4, 20060 found this helpful

You need to use a jelly roll pan. They are sold right next to the cookie sheets.
Make sure the towel you are rolling the cake with is covered with confectioners sugar and also sprinkle it on top of the cake before you start rolling it up.
Be sure to do it while the cake is warm not hot or cold.
Good luck

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By 0 found this helpful
October 18, 2006

Does anyone have the recipe for pumpkin roll?

Becky from West Palm Beach, FL

Answers

October 19, 20060 found this helpful

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. all-purpose flour
1 tsp. baking powder
1 tsp. ginger
1/4 tsp. nutmeg
1/4 tsp. salt (optional)
1 c. chopped pecans or walnuts
1 - 8 oz. pkg cream cheese
4 tbsp. butter or margarine
1/2 tsp. vanilla
1 c. powdered sugar

Beat eggs at high speed for 5 minutes. Gradually add sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix together flour, baking powder, cinnamon, ginger, nutmeg and salt. Fold into the pumpkin mixture. Spread on greased and floured 15x10x1 inch baking pan, lined with wax paper. After spreading mixture in pan, top with chopped nuts. Bake in preheated oven at 375 degrees for 15 or 20 min. When done, turn out on wax paper that has been sprinkled with powdered sugar. Start at narrow end and roll wax paper and cake together; let cool.

Combine the cream cheese, butter, powdered sugar and vanilla. Beat mixture until smooth. Unroll cake and spread cream cheese mixture on cake and roll again, but without the wax paper. Chill, then slice lilke jelly roll and serve with dab of Cool Whip. This freezes real well for use during Thanksgiving and Christmas.

Reply Was this helpful? Yes
October 19, 20060 found this helpful

PUMPKIN ROLL

Cake:
3 eggs
1-cup sugar
2/3 cup canned pumpkin
1 tsp. lemon juice
3/4 cup all purpose flour
1 tsp. baking powder
2 tsp. pumpkin spice
1 cup finely chopped nuts
Confectioners sugar

Filling:
8 oz. cream cheese, softened
4 Tbs. butter or margarine
1-cup confectioners sugar
1 tsp. vanilla

Beat eggs; gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder, and spice. Pour in well greased jellyroll pan and sprinkle with nuts. Bake at 375 for 15 min.

Loosen cake from pan and turn onto a thin towel, which has been sprinkled with powdered (confectioners) sugar. Roll up and cool.

Cream together filling ingredients. Unroll cake, spread on filling, re-roll and wrap in foil and refrigerate. Makes 1 roll.

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Answer this Question...

By 1 found this helpful
December 20, 2010

Does anyone have a good recipe for pumpkin roll?

By Sandy from Clayton, NC

Answer this Question...

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December 20, 20100 found this helpful

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg
  • 1/3 tsp. salt
  • 1 cup nuts, chopped
Pumpkin Roll Filling:
  • 1 cup powdered sugar
  • 2 pkgs. cream cheese (3oz. size)
  • 4 tsp. margarine
  • 1/2 tsp. vanilla

Directions

Beat eggs 5 minutes. Add sugar, pumpkin and lemon juice. Sift together dry ingredients and add to pumpkin mixture. Roll dough out on greased and floured 15x10 inch sheet. Top with chopped nuts. Bake in 375 degree F oven for 15 minutes. Turn out on towel which is covered lightly with powdered sugar. Sprinkle cake with powdered sugar. Roll towel and cake up; cool. Unroll and spread filling over cool cake; roll back (without towel) and chill.

By Robin from Washington, IA

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July 12, 20100 found this helpful

Ingredients

  • 3 eggs, beaten
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. nutmeg

Filling

  • 1 cup powdered sugar
  • 1 pkg. cream cheese
  • 4 Tbsp. butter
  • 1 tsp. vanilla

Directions

Add sugar gradually to eggs. Mix in pumpkin and lemon juice. Fold in dry ingredients. Bake at 375 degrees F. for 15 minutes on a greased and floured cookie sheet. While still warm, roll up in dish towel sprinkled with powdered sugar. Unroll when cool and add filling.

Mix until smooth and spread on roll. Roll back to original shape minus the towel! Freeze or keep in the refrigerator.

By Robin from Washington, IA

Comment Was this helpful? Yes

July 12, 20100 found this helpful

Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 3/4 cup flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. lemon juice
  • 1 tsp. nutmeg
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • 1/2 tsp. salt
  • chopped nuts

Filling:

  • 1 cup powdered sugar
  • 1 package cream cheese, softened (6oz.)
  • 4 Tbsp. margarine
  • 1 tsp. vanilla
  • 1 tsp. lemon juice

Directions

Beat eggs for 5 minutes. Gradually add 1 cup sugar. Add pumpkin, flour, soda, baking powder, lemon juice, cinnamon, nutmeg, ginger, salt, and mix well together. Line jelly roll pan with waxed paper, then grease and flour the paper. Pour batter in pan and sprinkle with chopped nuts. Bake at 375 degrees F for 15 minutes. Sprinkle powdered sugar on towel and turn cake onto towel. To make filling: Cream powdered sugar, cream cheese, margarine, vanilla and lemon juice together.

By Robin from Washington, IA

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July 12, 20100 found this helpful

Ingredients

  • 3 eggs
  • 1 tsp. baking soda
  • 1 cup sugar
  • 1/2 tsp cinnamon
  • 2/3 cup canned pumpkin
  • 3/4 cup flour
  • 1 tsp. salt

Filling:

  • 8 oz. cream cheese, softened
  • 2 tsp butter
  • 1 cup confectionery sugar
  • 1 tsp vanilla

Directions

Beat eggs and add other ingredients. Pour into cookie sheet lined with waxed paper. Bake at 350 degrees F for 15 minutes. Sprinkle confectionery sugar on to a dish towel and invert the pumpkin onto it. Remove the waxed paper. Roll up in the towel and let cool at room temperature.

Mix filling ingredients together. Unroll pastry, add filling, roll up again. Slice.

Source: My Niece

By Rosie from Dunedin, Florida

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July 12, 20100 found this helpful

Dessert for a vegetarian Thanksgiving.

Cake Ingredients

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 tsp. lemon juice
  • 3/4 cup all purpose flour
  • 1 tsp. baking powder
  • 2 tsp. pumpkin spice
  • 1 cup finely chopped nuts
  • Confectioner's sugar

Filling Ingredients

  • 8 oz. cream cheese, softened
  • 4 Tbsp. butter or margarine
  • 1-cup confectioner's sugar
  • 1 tsp. vanilla

Directions

Beat eggs; gradually add sugar. Fold in pumpkin and lemon juice. Fold in flour, baking powder, and spice. Pour in well greased jellyroll pan and sprinkle with nuts. Bake at 375 degrees F for 15 minutes. Loosen cake from pan and turn onto a thin towel, which has been sprinkled with powdered (confectioners) sugar. Roll up and cool. Cream together filling ingredients. Unroll cake, spread on filling, re-roll and wrap in foil and refrigerate. Makes 1 roll.

By Maryeileen from Brooklyn, OH

Answers:

Pumpkin Roll

All I know is once you eat one you can't stop. I was not a freak on pumpin pie but once I tried them honey me and hubby fight over them to see who gets the last piece so make extra. Also if you are a good baker and not that much money for christmas. They are great gifts and people love them. My daughter who is a picky eater loves the filling. Maybe you can earn money on them by selling them. (09/04/2008)

By dietvanilla

Comment Was this helpful? Yes
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