Pumpkin Roll Recipe

Name: Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 whole Eggs, Beaten; 1 cup White Sugar; 2/3 cups Pumpkin Puree (canned Works Well); 1 Tablespoon Lemon Juice; 2/3 cups Self-Rising Flour; 2 teaspoons Ground Cinnamon; 1 teaspoon Ground Nutmeg; 1 teaspoon Ground Ginger; _____; FOR THE FROSTING:; 1 cup Confectioners Sugar; 1/4 cups Butter, Softened; 8 ounces, weight Cream Cheese (1 Package); 1 teaspoon Vanilla Extract

Servings: persons

3 whole Eggs, Beaten
1 cup White Sugar
2/3 cups Pumpkin Puree (canned Works Well)
1 Tablespoon Lemon Juice
2/3 cups Self-Rising Flour
2 teaspoons Ground Cinnamon
1 teaspoon Ground Nutmeg
1 teaspoon Ground Ginger
_____
FOR THE FROSTING:
1 cup Confectioners Sugar
1/4 cups Butter, Softened
8 ounces, weight Cream Cheese (1 Package)
1 teaspoon Vanilla Extract

1
1. Preheat oven to 325 degrees F. Butter or grease one 10x15 inch jelly roll pan (or a similar-sized rimmed baking sheet)
2
2. Beat together eggs, sugar, pumpkin and lemon juice.
3
3. Sift together flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15-20 minutes. Remove from oven & allow to cool enough to handle.
4
4. Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling the towel inside cake, place seam side down to cool.
5
5. Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
6
6. Before completely cool, unroll the cake and spread with cream cheese frosting and roll up again without the towel. Wrap in plastic wrap and refrigerate (or freeze) until ready to serve. Sprinkle with confectioners' sugar just before serving.

875

kcal

Calories

Fat

121

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 whole Eggs, Beaten, 1 cup White Sugar, 2/3 cups Pumpkin Puree (canned Works Well), 1 Tablespoon Lemon Juice, 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.

That's it — enjoy your meal!

Pumpkin Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions