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    You are in: Home / Recipes / Pumpkin Roll Recipe
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    Pumpkin Roll

    1/3 Photos of Pumpkin Roll

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    Marg (CaymanDesigns)'s Note:

    An impressive recipe that really isn't that hard to make. Everyone always raves about how good it is. One tip, use a linen towel to wrap it in. A terry cloth one will stick...don't ask me how I know. ;o)

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    Ingredients:

    Servings:

    Units: US | Metric

    Filling

    Directions:

    1. 1
      Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
    2. 2
      In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
    3. 3
      Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
    4. 4
      After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
    5. 5
      Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
    6. 6
      Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

    Ratings & Reviews:

    • on December 27, 2001

      55

      This is a wonderful recipe. It's almost exactly like my own. There was a question on how much total time it takes to prepare. It takes 15 minutes to cook cake, 15 minutes to prepare and spread filling and chill last for about an hour. So a total time of 1 hr and 30 minutes. Your instructions on how to cook this were very understandable to me. Thanks for a great recipe!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 25, 2011

      55

      The recipe gets five stars bc/ of its ease, presentation, and yumminess. I followed the directions exactly (w/a 2.5 yr old "helper") - nice detail. What some might not realize, however, is that the powdered sugar serves as a barrier so that the cake doesn't stick; use a LOT of powdered sugar (you can brush/shake it off when you frost/etc). We made the cake at night, rolled it up, then wrapped the cake/towel in plastic wrap & left it in the fridge. The next morning, we filled the cake (omitting nuts, bc/ we were also serving pecan pie). Prior to serving, I put a dusting of powdered sugar for decoration. So easy! Raves from all.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 17, 2011

      55

      Made this yesterday. I was impatient and forgot to sprinkle on the powdered sugar when I took it out of the oven so it sort of stuck to the towel and ended up cracking. But it was absolutely delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (32)

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    Nutritional Facts for Pumpkin Roll

    Serving Size: 1 (59 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 192.6
     
    Calories from Fat 78
    40%
    Total Fat 8.7 g
    13%
    Saturated Fat 3.5 g
    17%
    Cholesterol 50.4 mg
    16%
    Sodium 319.0 mg
    13%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 0.4 g
    1%
    Sugars 20.5 g
    82%
    Protein 3.1 g
    6%

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