Pumpkin Roll

         So a little while back, I decided to try and make a Pumpkin Roll. And it turned out amazing!!! I adapted this recipe from All-Recipes and let me say this, you just have to try it. The moment my mom tasted it, she told me I HAVE to make it for Thanksgiving. Oh, the picture was taken by me 🙂 because I thought it looked pretty. I hope you try it and love it just like I did!!

Yield: 10 servings

Things you will need:
3/4 cup of flour
3/4 cup of white sugar (you may add more if you like)
1 teaspoon of baking soda
2 teaspoons of pumpkin spice
3 eggs
1 cup of pumpkin puree
1 teaspoon of vanilla extract
2 tablespoons of confectioners’ sugar

For the Filling:
6 ounces of cream cheese(If you want to use the whole package, you can)
1/4 cup of butter
3/4 cup of confectioners’ sugar
1 teaspoon of vanilla extract


1. First you must pre-heat the oven to 375 degrees. Then you grease and flour a jelly roll pan, or a cookie sheet pan.

2. In a large bowl, mix the white sugar, flour, pumpkin pie spice, and baking soda together. Add the eggs, pumpkin puree, and vanilla extract into the large bowl. Mix together well and pour the mixture into the prepared pan. Spread the mixture evenly with a rubber spatula and cook the mixture for 15 minutes, or until the center is set.

3. Next, lay a pice of parchment paper on the counter and sprinkle it with the confectioners’ sugar. Turn the cake onto the parchment paper and immediately, but carefully roll the paper (lengthwise), and let it cool for 20-35 minutes.

4. Make the Filling:
In a large or medium bowl, blend together the cream cheese, sugar, butter, and vanilla extract with an electric mixer or a rubber spatula.

5. When the cake has cooled down, unroll it and place the filling onto it. Immediately re-roll the cake (without the parchment paper) and wrap it tightly in plastic wrap.( Make sure the cake is cooled or it will crack. It happened to me and if it happens to you, dont freak out, just wrap it really tight with the plastic wrap. Also the filling might seep out which is ok, just make sure that the plastic wrap is really tight.) Refrigerate for 24 hours and enjoy!!


3 thoughts on “Pumpkin Roll

  1. Welcome to the world of baking bloggers, Amanda! Looks like you are off to a great start. Your pumpkin roll turned out just beautifully. I've never made one, but you've inspired me to give it a whirl(pun intended!). Your mom is right–you should make it again for turkey day!


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