Pumpkin Roll I

Name: Pumpkin Roll I
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Yield: 10 servings
Ingredients: 3 large eggs Egg, whole, raw, fresh; 1 cup Sugars, granulated; ½ teaspoon Spices, cinnamon, ground; ⅔ cup Pumpkin, cooked, boiled, drained, without salt; ¾ cup Wheat flour, white, all-purpose, enriched, bleached; 1 teaspoon Leavening agents, baking soda; 2 tablespoons Butter, with salt; 8 ounces Cheese, cream; 1 cup Sugars, powdered; ¼ teaspoon Vanilla extract; 2 tablespoons Sugars, powdered

Rating: 4.8 stars

410 Ratings
306 Reviews
78 Photos

An easy pumpkin roll dessert that tastes great.

By Jackie Smith

Recipe Summary

prep:

15 mins

cook:

25 mins

additional:

20 mins

total:

1 hr

Servings:

Yield:

10 servings

Nutrition Info

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.

Advertisement
Step 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.
Step 3

Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
Step 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.
Step 5

Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
Step 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.

Nutrition Facts

Per Serving:

288.8 calories; 4.7 g protein; 42.2 g carbohydrates; 86.9 mg cholesterol; 230.9 mg sodium. Full Nutrition

Reviews (306)

Most helpful positive review

justise

09/24/2006

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 greasing it. Once it's cool enough to be handled flip it out onto your powdered towel and gently pull the wax paper off then roll. Moist moist moist. I've made it several times and prefer wax paper (with all cakes actually) to greasing the pans. Read More

Helpful

(339)

Most helpful critical review

ShttrBugin

12/08/2011

I don't know. I did not find this easy to make at all. Except for mixing and baking; rolling was a disaster. Actually I thought it was going to be ok...rolled in the towel added confectioners' sugar on the towel per suggestions and a friend who made one. Seemed to roll fine. Let cool completely after rolling. Spread filling on it and then attempted to roll. Totally cracked. So bummed. Haven't tasted yet but I am sure it tastes good the filling was yum and how could you go wrong with a cup of sugar. Presentation terrible.:( Not sure if I will attempt again; lot of work for a big disappointment but maybe its just me and these are my 2 cents. Thanks anyways. Read More

Helpful

(5)

410 Ratings

5 star values: 349
4 star values: 45
3 star values: 11
2 star values: 4
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

justise

09/24/2006

Helpful

(339)

Susan Henry

11/24/2005

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 to give out. This is easy and awsome. Everyone will be in aw over it. Simple recipe but so you know roll needs to cool at LEAST two hours in the fridge to firm up. It can also cool overnight just so you know. Wrap it in tin foil and it keeps in the freezer for up to 3 months and it is still just as yummy as it was fresh. I ship to my brother in New Jersey from California EVERY YEAR! Read More

Helpful

(200)

grlwithblues

10/28/2010

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

Helpful

(160)

Pam Ziegler Lutz

11/24/2009

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 to make the cake turn out flawlessly and 2) Be sure to sprinkle powdered sugar all over the cotton towel before rolling the cake the first time. Thanks for a keeper Jackie! Read More

Helpful

(122)

angelfood

11/26/2005

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 did take the advice of the woman who said she used the allspice frosting filling. I thought the frosting recipe looked like it would be too sweet so I just added a 1 tsp of allspice to the cream cheese filling from this recipe and it made the perfect addition. Yum! Read More

Helpful

(50)

TRACYLCORY

11/28/2005

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! Read More

Helpful

(41)

suzhansen

10/24/2004

FANTASTIC! Great recipe! Absolute favorite all the way around. First dessert that was gone. Suggestion: Use the Allspice cream cheese frosting recipe from allrecipes.com. Makes it that much better! Happy Fall!! =0) Read More

Helpful

(25)

RITAK15

11/10/2003

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. Read More

Helpful

(23)

advancedcat

11/29/2010

I made this tonight and it turned out great. The sponge cake part needs some flavoring; added 1/4 tsp of ground allspice and a 1/4 tsp of salt. Otherwise no other changes were made to the ingredients. The cake needs to be baked in a 15"x10" jelly roll pan so that it can be rolled thinly and with minimal cracking. Used cooking spray to coat the pan then added parchment paper and coated it with shortening and flour. Baked it for 15 min. until the toothpick came out clean. Use a lot of confectioners sugar! Sprinkle the towel liberally with the sugar before inverting the cake onto the towel and sprinkle the cake too before rolling it. Roll the towel into the cake and let it sit on a wire rack for 30 min. When it's time to add the cream cheese mixture it won't melt since it'll be cool enough. Wrap the roll in foil when you're done rolling it again and place it in the refrigerator for a few hours so that it can set up. Delicious! Thanks. Read More

Helpful

(19)

ShttrBugin

12/08/2011

Helpful

(5)

More Reviews

Back to Pumpkin Roll I

All Reviews for Pumpkin Roll I

- of Reviews

Nutritional Information

Pumpkin Roll I

Servings Per Recipe: 10
Calories: 288.8

% Daily Value *

protein: 9 %

carbohydrates: 14 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 18 %

saturated fat: 35 %

cholesterol: 29 %

vitamin a iu: 25 %

niacin equivalents: 12 %

vitamin b6: 3 %

vitamin c: 1 %

folate: 7 %

calcium: 3 %

iron: 6 %

magnesium: 2 %

potassium: 3 %

sodium: 9 %

thiamin: 9 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*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.

Reviews for: Photos of Pumpkin Roll I

1 of 306

All Reviews

justise

09/24/2006

Helpful

(339)

Susan Henry

11/24/2005

Helpful

(200)

grlwithblues

10/28/2010

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

Helpful

(160)

Pam Ziegler Lutz

11/24/2009

Helpful

(122)

angelfood

11/26/2005

Helpful

(50)

TRACYLCORY

11/28/2005

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!

Helpful

(41)

suzhansen