Skip Navigation
Close
Search recipes, ingredients, articles, products...
Pumpkin Roll
  Time
 
pumpkin roll

Pumpkin Roll

This special dessert solves the problem of what to make when you want pumpkin, but don’t want pie. Bake a pumpkin roll to get a creamy dessert cake!

 Tested &
Approved

What does this mean?

When you see this badge, you know it will be good! These are the recipes that have passed our test.
Print

What's this?

What is this button?

You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!

Learn How it Works...

45 min
Prep Time
1 hr 30 min
Total Time
12
servings

Ingredients

Cake

Powdered sugar

3 large Land O Lakes® Eggs

1 cup sugar

2/3 cup mashed cooked pumpkin  

3/4 cup all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/2 cup chopped walnuts, if desired

Filling

1/3 cup Land O Lakes® Butter, softened

6 ounces cream cheese, softened

1 teaspoon vanilla

1 1/2 cups powdered sugar

1/2 teaspoon ground ginger

 

Powdered sugar, if desired

 

 *Substitute 2/3 cup canned pumpkin.

How to make

  1. STEP 1

    Heat oven to 350°F. Spray 15x10x1-inch baking pan with no-stick cooking spray. Line bottom of pan with parchment paper. Spray parchment paper with no-stick cooking spray; set aside. Place clean towel flat on counter; lightly sprinkle with powdered sugar.

  2. STEP 2

    Beat eggs in bowl at high speed until light and foamy. Add sugar; continue beating until well mixed. Add pumpkin; continue beating until mixed. Add flour, baking soda, cinnamon, 1/2 teaspoon ground ginger and nutmeg; beat at low speed until well mixed. Stir in walnuts, if desired.

  3. STEP 3

    Spread batter evenly into prepared pan. Bake 13-15 minutes or until cake springs back when lightly touched. Immediately invert cake onto prepared towel. Lift off pan; carefully peel off parchment paper. Starting at 10-inch side, carefully roll up cake in towel. Cool completely.

  4. STEP 4

    Combine butter, cream cheese and vanilla in bowl; beat at medium speed until creamy. Add 1 1/2 cups powdered sugar and 1/2 teaspoon ground ginger; beat at low speed until well mixed.

  5. STEP 5

    Gently unroll cooled cake. Spread filling over cake to 1/2 inch from all edges. Starting at 10-inch side, gently roll up cake. Wrap in plastic food wrap; refrigerate at least 1 hour. Trim ends, if desired. Sprinkle with additional powdered sugar just before serving, if desired. Cut into slices. Store refrigerated.

Tip #1

- Cake roll can be made ahead and frozen for up to 1 month.

Nutrition (1 serving)

300 Calories
15 Fat (g)
80 Cholesterol (mg)
210 Sodium (mg)
40 Carbohydrates (g)
1 Dietary Fiber
4 Protein (g)
Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.

More Recipes To Make

 
Quick Minestrone
 
Saucy-Center Mocha Cakes
 
Spider Web Cake

Featured In

Recipe Image  

COLLECTION

Pumpkin For Dessert

These seasonal dessert recipes feature the iconic and delicious fall flavor of pumpkin . But we’re not just talking about pumpkin pie here; we have all sorts of goodies from pumpkin fudge and cakes to pumpkin cookies and tarts.

See Recipes
Loading...