Pumpkin Roll Recipe
Make this pumpkin roll recipe with simple steps for a classic fall dessert that's perfect for Thanksgiving, holidays, and seasonal baking.
Servings 14 servings
Calories 240kcal
Equipment
- 15 x 10-inch jelly-roll pan
- Cotton kitchen towel
- Mixing bowl
- Measuring cups
- Measuring spoons
- Electric mixer
- Whisk
- Rubber spatula
Ingredients
- 1/4 cup cup Powdered sugar
- 3/4 cup cup All-purpose flour
- 1/2 teaspoon teaspoon Baking powder
- 1/2 teaspoon teaspoon Baking soda
- 1/2 teaspoon teaspoon Ground cinnamon
- 1/2 teaspoon teaspoon Ground cloves
- 1/4 teaspoon teaspoon Salt
- 3 large Eggs
- 1 cup cup Granulated sugar
- 2/3 cup cup LIBBY'S 100% Pure Pumpkin
- 1 cup cup Walnuts optional
- 1 package (8 ounces) package Cream cheese
- 1 cup cup Powdered sugar sifted
- 6 tablespoons tablespoons Butter or margarine
- 1 teaspoon teaspoon Vanilla extract
Instructions
- Preheat the oven to 375°F.
- Grease and flour a 15 x 10-inch jelly-roll pan.
- Sprinkle 1/4 cup powdered sugar on a cotton kitchen towel.
- Combine dry ingredients (flour, baking powder, baking soda, cinnamon, cloves, and salt).
- Beat eggs and granulated sugar.
- Add pumpkin and stir in flour mixture.
- Spread the batter evenly into the prepared pan.
- Sprinkle with nuts (optional).
- Bake for 13-15 minutes.
- Loosen and turn the cake onto the prepared towel.
- Roll up the cake and towel together.
- Cool on a wire rack.
- Beat cream cheese, powdered sugar, butter, and vanilla extract.
- Spread the cream cheese mixture over the cake.
- Reroll the cake and refrigerate for at least one hour.
Notes
Nutritional information:
- Calories: 240
- Protein: 3g
- Carbohydrates: 30g
- Fat: 12g
- Saturated fat: 8g
- Cholesterol: 40mg
- Sodium: 200mg
- Potassium: 100mg
- Fiber: 1g
- Sugar: 20g