Pumpkin Roll Recipe

Name: Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 c. flour; 1 tsp. baking powder; 2 tsp. cinnamon; 1 tsp. pumpkin pie spice; 1/2 tsp. nutmeg; 1/2 tsp. salt; 3 eggs, slightly beaten; 1 c. sugar; 2/3 c. canned pumpkin; 1 c. walnuts or pecans, chopped

Servings: persons

1
Preheat oven to 375u00b0.
2
Grease a 15 x 10 x 1-inch jelly-roll pan.
3
Line with wax paper.
4
Grease and flour the wax paper.
5
Sift the flour, baking powder, cinnamon, pumpkin pie spice, nutmeg and salt.
6
Beat eggs and sugar in a large bowl until thick and fluffy. Beat in pumpkin.
7
Stir in dry ingredients all at once.
8
Pour into prepared pan, spread evenly.
9
Sprinkle with nuts.
10
Bake for 15 minutes at 375u00b0.
11
Loosen cake around edges with knife.
12
Invert onto clean, damp towel dusted with 10xx powdered sugar.
13
Peel off wax paper, trim 1/4-inch from all sides.
14
Roll up cake and towel together from short side.
15
Place, seam side down, on wire rack; cool completely.
16
Unroll cake; spread with cream cheese filling. Re-roll cake and refrigerate until ready to serve.

903

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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: 3/4 c. flour, 1 tsp. baking powder, 2 tsp. cinnamon, 1 tsp. pumpkin pie spice, and more.

Yes, Pumpkin Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Roll

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