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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kamra Raleigh


2/3 c. Libby's pumpkin
3 eggs
1 c. sugar
3/4 c. flour
1 tsp. salt
1 tsp. baking soda
1/2 to 1 tsp. cinnamon

8 oz. cream cheese, room temperature
1 c. powdered sugar
1 tsp. vanilla
2 tsp. butter, room temperature

Preheat oven to 375 F.

1. Line cookie sheet with wax paper (or parchment paper). Grease lightly, especially the corners.

2. Mix all of the cake ingredients until smooth.

3. Pour batter onto prepared cookie sheet and smooth with spatula. Sprinkle powdered sugar lightly over batter.

4. Bake for NO LONGER THAN 15-18 minutes.

5. Remove from oven and let sit for 5 minutes.

6. Flip cake onto a non-fuzzy kitchen towel, and carefully peel off wax paper.

7. Roll cake up in towel like a jelly roll. Refrigerate for one hour.

8. Make filling while cake is cooling in the refrigerator. Simply mix all the ingredients until smooth. Cover, and set aside on counter top until ready to use.

9. Unroll cake and spread on filling. It should be a little thicker near the end you will start rolling from, so the filling wont squish out the other end when you roll it up.

10. Re-roll the cake without the towel. Wrap in tin foil and refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
A pumpkin Roll is perfect for a Thanksgiving or Christmas get-together. Seriously, make two of these. They won't last long.




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