Pumpkin Roll

  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Ready Time: 60 Min
  • Servings: 10 servings
Important to put powdered sugar on towel before rolling.


  • 1/4 teaspoon salt
  • 3/4 cup flour
  • 2 tablespoon milk
  • 1 teaspoon vanilla
  • 2 tablespoon butter
  • 1 1/4 cup sugar powdered
  • 8 ounce cream cheese
  • 1 cup walnuts
  • 2/3 cup pumpkin Libbys
  • 1 cup sugar
  • 3 count eggs
  • 1/2 teaspoon ground clove
  • 1/2 teaspoon cinnamon ground
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder


    1. Preheat oven 375 degrees. Grease a 15x10" jelly roll pan. Line with wax paper and grease again and flour. Sprinkle a thin cotton dish towel with powdered sugar (1/4 c.)
    2. Combine flour, baking powder, baking soda, cinnamon, clove, and salt in a small bowl. Set aside. Beat eggs and sugar in mixing bowl. Add pumpkin - mixing well. Add dry ingredients. Pour into prepared pan and sprinkle with nuts.
    3. Bake for 13-15 minutes. Cake springs back when touched. Loosen sides of cake and turn onto prepared towel. Carefully peel wax paper off. Roll up cake with towel...starting with narrow end. Cool rolled cake on a wire rack.
    4. Beat cream cheese until smooth. Add 1 c. powdered sugar, butter, and vanilla in a bowl. Add milk if dry...continue beating. Carefully remove rolled cake from towel and spread with cream cheese filling.
    5. Re roll and cover with plastic. Refrigerate for 1 hour or more. Sprinkle with powdered sugar just before serving. Garnish with whipping cream, if desired.
Nutritional Information
Pumpkin Roll

Servings Per Recipe: 10 servings

Amount Per Serving

Calories: 389

  • Total Fat: 19g
  • Cholesterol: 95mg
  • Sodium: 300mg
  • Total Carbs: 50g
  •     Dietary Fiber: 3g
  • Protein: 6g


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