Pumpkin Roll Recipe

Name: Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/2 c. sugar; 1 c. canned pumpkin; 4 eggs; 1 c. plus 2 Tbsp. flour; 1 1/2 tsp. baking soda; 1/2 tsp. salt; 1 c. confectioners sugar; 2 Tbsp. softened margarine; 1 (8 oz.) pkg. cream cheese; 1 tsp. vanilla

Servings: persons

1
Beat sugar, pumpkin and egg together for 3 minutes.
2
Sift dry ingredients together.
3
Combine wet and dry ingredients and mix well.
4
Grease jelly roll pan and line with waxed paper.
5
Spread batter evenly in pan and bake at 375u00b0 for 13 to 15 minutes until edges brown slightly and cake springs back to touch.
6
Cool 1 minute in pan.
7
Turn cake over onto tea towel sprinkled with confectioners sugar, peel off waxed paper.
8
Roll cake lengthwise in tea towel like a jelly roll and cool 1 hour.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 1 1/2 c. sugar, 1 c. canned pumpkin, 4 eggs, 1 c. plus 2 Tbsp. flour, and more.

Yes, 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.

Pumpkin Roll

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