Pumkin Roll

The creator of the Improv Cooking Challenge found me through our adventures in blog hop/linky parties.  She has since stopped blogging and the Improv Cooking Challenge has a new administrator, Kristen from the Frugal Antics of a Harried Homemaker.

This month the required ingredients are pumpkin and cream cheese.  In all of my 30 years I had never made a pumpkin roll.  The idea stopped me as the process seemed too difficult.

My first attempt at a pumpkin roll was OK.  A challenge, but nothing I couldn’t handle.  My second attempt awesome!

This recipe came from a neighbor lady that I am in the Hand-E-Hands CFEL Club with.  She made a beautiful pumpkin roll for one of our mettings and brought the recipe to Club.  I have been looking at the recipe in my binder for about 3 years.  I assure you, no more dust will be collecting on this page.



3/4 cup All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon Ground Cinnamon

1/2 teaspoon Ground Cloves – I used ground Ginger

1/4 teaspoon Salt

3 large Eggs

1 cup Sugar – I used 3/4 cup

2/3 cup Canned Pumpkin


1 package (8 ounces) Cream Cheese, softened – On myfirst attempt the Rancher and I thought there was to much cream cheese frosting for our liking.  I decreased the cream cheese to 6 oz.

1 cup Powdered Sugar – I used 3/4 cup

6Tablespoons Butter, softened – I used 4 Tablespoons

 1 teaspoon Vanilla Extract


Additional Powdered Sugar to sprinkle on towel.


Preheat oven to 375*

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside.

Sprinkle a thin, cotton kitchen towel with powdered sugar and set aside.

For Cake:

In a small bowl, combine the flour, baking power, baking soda, cinnamon, ginger, and salt.

Beat eggs and sugar in a large mixer bowl until thick.

Beat in pumpkin.

Stir in flour mixture.

Spread evenly into prepared pan.

Sprinkle with nuts.  On my second try I sprinkled the roll with nuts after I frosted it, this is my preference.

Bake for 12-15 minutes or until cake springs back when lightly touched.

Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar.

Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

For Filling:

In a small bowl, beat the cream cheese, 3/4 cup powdered sugar, butter, and vanilla until smooth.

Carefully unroll cake; spread filling evenly.

Roll up again.

Wrap and refrigerate at least 1 hour.

Dust with powdered sugar before serving. 

May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting.

I served part the second pumpkin roll to our deer hunting relatives.  The other half I took to last Tuesday’s Club meeting. It was a hit!  The neighbor that gave me the recipe was at our meeting; I thought that was fun.

If you are interested in the Improv Cooking Challenge contact Kristen.  December’s ingredients are eggnog and cranberries.


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15 Responses to Pumkin Roll

  1. Christina says:

    This looks yummy! Love the swirl!

  2. Jen at The Three Little Piglets says:

    I’ve never made a pumpkin roll before but they always look so good! Especially the creamy insides!

  3. Jona says:

    Sounds yummy! I’m a big fan of cream cheese!

  4. Robyn says:

    Thanks for the comments Ladies.

    Chrisitna and Jen thanks for stopping by my blog!

    Jona, I am thinking a chocolate roll would be fun to try. I will have to make one next time we get together!

  5. Patti says:

    What a beautiful presentation! This looks sooo moist!

  6. Candy C. says:

    That turned out gorgeous! I agree that it would probably be easier to put the nuts on the frosting. When we were kids, my older brother used to make jelly rolls quite often on Sunday morning! 🙂

  7. From a fellow ICC participant, this is the most perfectly neat roll I have ever seen! Absolutely beautiful and it looks ridiculously delicious! Great recipe, pinned!

  8. Lisa~~ says:

    Pumpkin roll has always been a favorite of mine, great recipe.

    If you haven’t already, I’d love for you to check out my Improv Cooking Challenge recipe: Praline Pumpkin Cheesecake.

    Cook Lisa Cook

  9. Meg says:

    i have always seen this recipe and it always look so tempting. i have yet to make the pumpkin roll though, i need stop wishing and start doing!

  10. kyleen says:

    This pumpkin roll is gorgeous! I’ve always wanted to make a jelly roll type cake before, but I don’t have the right kind of pan…

    I did the challenge too and I made a pumpkin cheesecake. Check me out (:

  11. Kristen says:

    Very Nice. My children beg me throughout the year to make pumpkin rolls. I have finally stocked up with what I hope is enough pumpkin so that I can.

  12. Absolutely beautiful! It looks perfectly rolled! Yum!!

  13. Desi says:

    Your pumpkin roll is a beauty! I have been too intimidated make one also. You did a great job on yours! Love the nuts in there for some crunch 🙂


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