Pumpkin Roll

pumpkin roll photo

Photo by ozmafan


¾ cup all purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 3 eggs
  • 2/3 cup sugar
  • 1-1/3 cup pure pumpkin
  • Powdered sugar
  • Toasted chopped pecans (optional)
  • 1 cup (8 ounces) cream cheese, softened
  • 1 cup sifted powdered sugar
  • 6 tablespoons butter, softened
  • 1 tablespoon vanilla


Preheat oven to 375.

Grease a jelly roll pan and cover with parchment paper. Grease the top of the parchment and sprinkle with flower.

In a small bowl, combine flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt.

In a separate, large bowl, beat together eggs and sugar. When thick, add pumpkin and beat again. Stir in flour mixture.

Spread batter evenly into the prepared pan, add pecans if desired, and bake for 13 to 15 minutes.

While the cake is baking, on the counter, spread a clean, thin kitchen towel/tea towel. Sprinkled generously with powdered sugar for rolling cake after it has come out of the oven. (Sugar will help to prevent the hot cake from sticking to the towel when rolled, inhibiting tears from occurring in later steps.)

When done, the cake center should spring back lightly when touched. Carefully, yet promptly, loosen cake from pan around the edges and gently turn pan over onto previously laid out kitchen towel. Separate pan from cake, then peel away parchment, so that cake is laying top-side down on the towel. While cake is hot, starting with the shorter side, roll cake in the towel. Take care not to make rips in the cake as you roll, however small tears are likely to be unnoticed in the final presentation.

Allow to cool completely, rolled within towel, on a cooling rack.

While cake is cooling, beat all ingredients for filling together in a medium to large bowl.

When the cake has cooled, gingerly unroll the cake, removing towel. Lather cream cheese filling evenly over cake and re-roll. Finally, use plastic wrap to encase dessert snugly for refrigeration. Allow to refrigerate for at least one hour. (This recipe also freezes and thaws well for holiday preparation.)

Just before serving, sprinkle liberally with powdered sugar and trim each end for a beautiful presentation.