Pumpkin Roll

"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)"
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack photo by Izy Hossack
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
1hr 30mins




  • Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F.
  • 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.
  • Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
  • 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.
  • Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
  • Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

Questions & Replies

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  1. Krystal Shankle
    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!!
  2. lolablitz
    Excellent. Mine stuck to the pan, I think I put the wrong side of the wax paper up, and then it cracked, but who cares it was so delicious! I used a fancy Mexican vanilla that had a sort of lemony essence which was outstanding in the cream cheese filling. This might be my husband's new favorite and he is one picky senor. Thank you!
  3. Caromcg
    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.
  4. Lisa A.
    I too have made this for years. The only difference is I put chopped walnuts on the outside not confectioner sugar. I thought instead of rolling it up in a linen cloth I would try parchment paper instead. Has anyone used this? Please post what you found. thanks for the recipe and any response on use of parchment paper...
  5. Stephanie S.
    What a great dessert for the holidays. It has great pumpkin flavor and looks impressive too. DD is not a fan of pies so I always make something else and this was hit. The men all have a piece of pie AND a slice of this pumpkin roll. Thank you for sharing with lovely dessert with us. A big hit in this house.


  1. Deborah F.
    I have made this a lot but always use more nuts in filling and sprinkle on top.


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