Holiday pumpkin roll Recipe

Name: Holiday pumpkin roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Egg; 1 cup granulated sugar; 2/3 cup canned pumpkin; 3/4 cup all-purpose flour; 1 tsp ground ginger; 1/2 tsp salt; 1 tsp baking powder; 2 tsp ground cinnamon; 6 oz cream cheese; 1 1/2 cup butter; 1/2 tsp vanilla extract; 1 cup sugar, plus more for sprinkling (desired amount)

Servings: persons

3 Egg
1 cup granulated sugar
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 tsp ground ginger
1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
6 oz cream cheese
1 1/2 cup butter
1/2 tsp vanilla extract
1 cup sugar, plus more for sprinkling (desired amount)

1
Preheat oven to 350F.
2
Grease and flour a 17 1/2-by 12 1/2-inch jellyroll pan
3
With an electric mixer, beat the eggs, granulated sugar, and pumpkin until smooth.
4
Sift together the flour, ginger, salt, baking powder, and cinnamon
5
Add the sifted ingredients to the egg mixture and blend until fully combined
6
Spread the batter in the jellyroll pan.
7
Bake until a cake tester inserted in the center comes out clean, 14 minutes.
8
Let the cake cool in the pan for 5 minutes.
9
Invert the cake onto a wire rack.
10
Sprinkle some of the sugar on a large tea towel and carefully transfer the warn cake to the towel , folding the sides of the towel over the cake.
11
Roll the cake up in the towel and cool in the refrigerator thoroughly for about 45 minutes.
12
With an electric mixer, combine the sugar, cream cheese, butter and vanilla and beat until smooth.
13
Carefully unroll the cooked cake and spread the mixture on top of the cake.
14
Gently re-roll the cake up and refrigerate it until you're ready to slice and serve.
15
Dust with suger just before serving.
16
Enjoy :)

1342

kcal

Calories

Fat

123

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 Egg, 1 cup granulated sugar, 2/3 cup canned pumpkin, 3/4 cup all-purpose flour, and more.

Yes, Holiday pumpkin roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Holiday pumpkin roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions