Pinch My Salt

Food, Recipes, and Photography

Pumpkin Roll Recipe

by 64 Comments

Pumpkin Roll: a rolled pumpkin sponge cake filled with sweetened cream cheese | pinchmysalt.com

I hope everyone has a wonderful Thanksgiving! Sorry about the lack of recipes lately but I’m still in the states enjoying time with my family. I’ll be back in my own kitchen by the beginning of December so keep checking back.

If you still have a can of pumpkin left in your pantry, try making this delicious Pumpkin Roll. It’s basically a pumpkin sponge cake rolled up with sweetened cream cheese. The one in the photo was made by my friend Ruby and has some chopped pecans mixed in with the filling, which is an optional but recommended addition. There are tons of pumpkin roll recipes out there but Ruby recommends the basic Libby’s Pumpkin Roll recipe.

Nutrition

Calories

477 cal

Fat

21 g

Carbs

67 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
Libby's Pumpkin Roll
Save RecipeSave Recipe
Print Recipe

Ingredients

1/4 cup powdered sugar

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

1/4 teaspoon salt

3 eggs

1 cup sugar

2/3 cup canned pumpkin

Filling:

8 ounces cream cheese, softened

1 cup powdered sugar, sifted

6 tablespoons butter, softened

1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F. Grease a 15x10 jelly roll pan (also known as half sheet pan); line with parchment or waxed paper. Grease and flour paper; set aside. Spread out a clean, thin dish towel on the counter (make sure the towel is larger than your jelly roll pan); sprinkle liberally with powdered sugar (this can be done using a mesh strainer).

2. In a small bowl, whisk together flour, baking powder, baking soda, cinnamon and cloves.

3. In a large bowl combine eggs and sugar; beat until thickened. Add pumpkin; beat until well mixed.

4. Stir in flour mixture into egg mixture. Spread batter evenly into prepared pan, easing it carefully to the corners with a spatula.

5. Bake in preheated 375 degree oven for 13 to 15 minutes or until center springs back when lightly touched.

6. Immediately loosen cake from edges of pan; invert cake onto the prepared towel. Remove pan; carefully peel off paper. Roll up cake in towel while hot, starting with 10-inch side. Cool completely on wire rack (will take at least an hour).

7. When cake is almost completely cooled, make the filling: beat cream cheese, powdered sugar, butter and vanilla extract in small mixer bowl until smooth.

8. When cake has cooled completely, unroll, spread with the cream cheese filling then re-roll cake. Wrap rolled cake in plastic wrap then refrigerate at least one hour (overnight is best).

9. When ready to serve, unwrap cake and place on a platter. Sprinkle with powdered sugar if desired (sift the sugar through a small mesh strainer for a nice presentation). Cut into slices.

7.8.1.2
17
https://pinchmysalt.com/happy-thanksgiving/

recipe source: Back of the Box Recipes

Subscribe to Pinch My Salt by e-mail

Reader Interactions

Comments

  1. Jessica says

    Your photos improve with each post I think. Any secret? I have a question not concerning food. I'm left the US to move to Switzerland, giving up the plan of getting a masters in Educ. I noticed on your profile that you are doing distance learning. would you mind if we chatted via email one time about that experience...how you chose school/find the program etc?
    Reply

  9. Jim K. Hudson says

    Just found your website and really like it. I have made the Libby's pumpkin roll recipe for the last 2-3 years. But this is (sort of) a seasonal thing, so I made some substitutions that have been well received. First, I substitute drained, sweetened strawberries for the pumpkin. 2/3 Cup is fine, but be sure to drain them or the cake is a bit mushy. Second, I use strawberry cream cheese. Often, I also add strawberries to the cream cheese as well. Another difference I occasionally utilize is that I add pecans to the strawberry/strawberry cream cheese mixture, not just with the cake.
    Reply

  13. Kathryn Kersh Nicholson says

    Pumpkin roll is part of our Thanksgiving tradition & has been since I first tried the recipe. I made it for our office Thanksgiving meal and had many requests for the recipe. One lady said her daughter now asks for this instead of a birthday cake each year! Yours looks lovely!
    Reply

  14. Joseph M. says

    I made this over the weekend, with two slight modifications, and it was a neighborhood hit! Great recipe. I added some other spice to the mix and it was very nice. Thank you posting this! Joseph
    Reply

  15. Barbara says

    I have made this pumpkin roll for years and it is an excellent recipe and so easy. Sometimes I sprinkle finely chopped walnuts on the cake layer before I bake it or over the frosting after I have spread it on the cake . It makes for a little different taste and my family likes the change sometimes.
    Reply

  17. marthaa says

    i sure hope it turns out fine! when i made this pumpkin roll it was absolutely delish. Good Luck! Happy Thanksgiving
    Reply

  18. A Teenage Gourmet says

    I've had this recipe tagged for a couple of years, and today was its day! It was simple and my cake rolled beautifully! I was really afraid about all of the rolling and unrolling, but it was a total success. My changes were: adding 1 tsp of lemon juice to the batter and only 4 T of butter and 3/4 cup of powdered sugar in the frosting. Thank you!
    Reply

  20. Amy says

    I don't know how many times I tried "Roll Cake" but turned out "tri-folded cake". It always breaks while I am trying to roll it. But I think I should give it a try for this recipe because the sponge is kind of thin...plus I love pumpkin!
    Reply

Leave a Reply