My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!

SusieQ
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Butter a 12x17-inch jelly roll pan and line with parchment paper; butter the parchment paper. Generously dust a kitchen towel with confectioners' sugar.

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  • Beat eggs, white sugar, and pumpkin together in a bowl until creamy.

  • Sift flour, baking soda, cinnamon, cloves, and nutmeg together in a separate bowl; gradually stir into egg mixture. Stir to combine. Spread batter evenly into the prepared pan.

  • Bake in the preheated oven for exactly 10 minutes.

  • Immediately turn cake onto the prepared kitchen towel. Starting at a long end, roll up pumpkin cake and towel. Let rolled cake rest for 10 minutes.

  • Beat cream cheese, butter, 16-ounce package confectioners' sugar, and vanilla extract together in a bowl until smooth; fold in pecans.

  • Unroll cake; spread with the filling. Roll up cake (without towel). Cut off any jagged ends. Cover and refrigerate until chilled. Cut cake in half if desired; sprinkle with confectioners' sugar before serving.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

208 calories; 8.5 g total fat; 36 mg cholesterol; 112 mg sodium. 31.8 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/14/2012
I am the one who submitted this recipe. AR changed the instructions from my original recipe which caused the problems you had CONNIE-O. I really wish they would leave the instructions as I had written them. The batter is baked in ONE 12x17 jelly roll pan and prepared as usual. Do not use two towels as it states. After your Pumpkin Roll is finished cut in half to make 2 rolls (or I guess you could leave it as one long roll). But bake the batter in only ONE pan. It really is an excellent recipe with these changes back to my original version. Read More
(52)

Most helpful critical review

Rating: 2 stars
10/13/2012
There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site the amount of ingredients make just ONE roll. I made half a recipe and used one pan. It was waaaaaaaay over cooked and so thin that it was brittle and cracked. Sorry SusieQ to have to give is such a bad review but if it were written for 1 cake I think it would be fine. And thanks to the recipeeps who helped me figure out what went wrong. FYI I used a 10 x 15 Farberware jelly roll pan. Read More
(3)
36 Ratings
  • 5 star values: 25
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
10/14/2012
I am the one who submitted this recipe. AR changed the instructions from my original recipe which caused the problems you had CONNIE-O. I really wish they would leave the instructions as I had written them. The batter is baked in ONE 12x17 jelly roll pan and prepared as usual. Do not use two towels as it states. After your Pumpkin Roll is finished cut in half to make 2 rolls (or I guess you could leave it as one long roll). But bake the batter in only ONE pan. It really is an excellent recipe with these changes back to my original version. Read More
(52)
Rating: 5 stars
10/14/2012
I am the one who submitted this recipe. AR changed the instructions from my original recipe which caused the problems you had CONNIE-O. I really wish they would leave the instructions as I had written them. The batter is baked in ONE 12x17 jelly roll pan and prepared as usual. Do not use two towels as it states. After your Pumpkin Roll is finished cut in half to make 2 rolls (or I guess you could leave it as one long roll). But bake the batter in only ONE pan. It really is an excellent recipe with these changes back to my original version. Read More
(52)
Rating: 5 stars
04/14/2013
I have used this same recipe for years and love it! A couple of times I have had a problem with the cake cracking a little as I've unrolled it from the towel (which was generously sprinkled with powdered sugar). Can someone tell me what I did wrong or have a suggestion to avoid this. Read More
(7)
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Rating: 5 stars
10/17/2013
This recipe reminded me so much of my grandmother's pumpkin roll recipe. It was really light and fluffy and not dry at all. I brought it to work a while back and everyone loved it. Definitely a keeper!. Read More
(4)
Rating: 2 stars
10/13/2012
There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site the amount of ingredients make just ONE roll. I made half a recipe and used one pan. It was waaaaaaaay over cooked and so thin that it was brittle and cracked. Sorry SusieQ to have to give is such a bad review but if it were written for 1 cake I think it would be fine. And thanks to the recipeeps who helped me figure out what went wrong. FYI I used a 10 x 15 Farberware jelly roll pan. Read More
(3)
Rating: 5 stars
11/28/2013
I had never made a pumpkin roll before but this was soooo easy and turned out perfect! I missed out the pecans due to a nut allergy in our party but still was absolutely yummy (trimmed the ends for presentation purposes of course!) and looks great will be a lovely addition to our thanksgiving dinner tomorrow:) Read More
(3)
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Rating: 5 stars
01/09/2013
A colleague at work brought this and it was "to die for"! She told me where to get the recipe. I'll use the original submission to get the best results. Read More
(3)
Rating: 2 stars
11/17/2015
I made the recipe exactly as stated. Cake came out fine but the frosting is really way too sweet. I was looking around for other recipes and frequently the frosting includes all of the ingredients listed here with the addition of butter. I think that would make the frosting creamier easier to spread and it might not be quite so sweet. Read More
(2)
Rating: 5 stars
11/30/2016
My husband wanted to eat the whole log! iwas wonderful! The only thing I did differently was add a little cinnamon and pumpkin spice to the cake and a little cinnamon to the fill. Delicious! Read More
(2)
Rating: 4 stars
04/13/2013
This reminded me of a recipe I've been using for years. I used a slightly smaller pan 10 x 15 and sprayed the parchment with non-stick spray instead of using butter and then lightly dusted with flour. Followed the rest as directed except I let the cake cool completely before adding the filling. This doesn't take long to bake each oven may be different - mine seems to run a little on the warm side so I baked until the cake sprung back when I touched it which was close to the 10 minutes suggested. Yummy! Read More
(2)