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Pumpkin Roll – Recipe

All those pumpkins out there from Halloween decorations can be turned into pumpkin paste and baked into a nice Pumpkin Pie, Pumpkin Roll, Pumpkin Cheesecake…etc.

If you are like me and leave that pumpkin out there until Thanksgiving, and purchase ready-made pumpkin paste for your baking, then you are ahead of the game with your baking.

Today I will share my recipe for a Pumpkin Roll which is loved by my family.

You can roll the baked cake starting at the longer edge and end up with a larger number of smaller serving pieces, or you can roll it from the shorter end and come up with fewer but larger serving pieces.

When I make a Pumpkin Roll for a bake sale I make the larger pieces, but for a dessert, at home, I make the smaller ones.

This recipe yields at least 12 large serving pieces.

Pumpkin Roll – Recipe

Pumpkin Roll – Recipe


  • 1 cup sugar
  • 2/3 cup pumpkin paste (canned)
  • 3 eggs
  • ¾ cup flour (all purpose)
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1 ½ tsp. cinnamon
  • 1/4 tsp. salt
  • Powdered sugar
  • Filling Ingredients:
  • 1 -8oz cream cheese (regular, not Lite), softened
  • 5 Tbs. butter
  • 1 cup Powdered sugar
  • 1 tsp. vanilla extract (I prefer rum extract)


  1. Beat eggs and sugar well, until a light yellow paste is formed.
  2. Add pumpkin paste and mix together with the egg mixture.
  3. Add flour, baking soda, baking powder, salt and cinnamon, and mix well.
  4. Spread wax paper, or parchment paper, on a 15 x 18 sheet cake pan. (See TIP below)
  5. Grease the paper with Crisco shortening, and spread the batter evenly onto it.
  6. Preheat the over to 375° F, and bake for 13-15 minutes.
  7. Remove from the oven.
  8. Cool for 10 minutes.
  9. Place it face down on parchment paper sprinkled with powdered sugar.
  10. Gently peel off the parchment paper from the bottom of the baked cake.
  11. Again, sprinkle this side of the  cake with powdered sugar.
  12. Roll (with the paper) into a jelly roll.  (I start my roll with the longer edge, which makes the roll thinner in diameter, but longer, thus creates more appropriate serving pieces at cutting time).
  13. Wrap the roll firmly in a tea towel.
  14. Place aside to cool.
  15. Filling
  16. Combine cream cheese and butter, and mix well.
  17. Slowly add the powdered sugar, and keep on mixing.
  18. Add extract.
  19. Mix well.
  20. Unroll the cake and spread the filling over it.
  21. Roll it up again.
  22. Wrap in a saran wrap, and keep it refrigerated until ready to serve.
  23. Before serving, unwrap the roll and sprinkle the top generously with powdered sugar.
  24. Slice the Pumpkin Roll into ½ inch thick slices, and arrange it on a platter in a single layer.


To prevent the parchment paper from sliding around on the baking sheet, I strategically dab some Crisco shortening on the pan before lining it with parchment paper.

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