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Pumpkin Roll II

Pumpkin Roll II

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    2 h
BUCHKO

BUCHKO

This is the best pumpkin roll I've ever tasted. Everyone who tastes it always ask for the recipe. Note: One 29 ounce can of pumpkin will make 5 pumpkin rolls. Dust with additional confectioners' sugar, if desired.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 26.3g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 169 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
  2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
  3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
  4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
  5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.
  6. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

melis
524

melis

3/15/2006

I gave this recipe 3 stars for taste only, I am an experienced baker, cakes are my specialty. This roll cracked in several places despite rolling it and unrolling while cooling it as I do every roll I make. I also wonder why the originator posted that it takes 2 hours?? No way it takes that long. I had no fears going into this recipe except for the fact that the cake portion is most definitely not sponge cake which is what most easy/successful cake rolls are. I am still seriously doubting that this recipe needs baking soda, I think perhaps a change to powder might be in order as well as a change in the leavening{eggs} to produce more of a sponge. I will be working with this idea of producing a better pumpkin roll, I will be using my own cake roll recipe as a base as it starts with a sponge cake and has never cracked and I've made 100s of them. I'll post it when I get it perfect, until then look for my cake roll recipe, it's so good and so easy.

Michigan Mommy
163

Michigan Mommy

11/26/2005

Oh wow this was wonderful! Among pumpkin pie, pecan pie, and choclate cherry cheesecake, this Pumpkin Roll was everyone's favorite dessert this Thanksgiving. I too loved it and the filling is so yummy, I was scraping the bowl to get it all! ~~~~ I forgot to add the walnuts to the cake so I just tossed them in the filling and that was perfect, I think I will do that next time also. The filling is not too sweet, just right! I got so many compliments. My one suggestion is use a lot of powdered sugar when dusting your cloth before rolling. I skimped a little on the edges and my roll was almost stuck!! But it came out just fine and was really easy to do. I put my roll right in the freezer for about an hour to let it set up and then stored it in the fridge until serving, wrapped tightly in non-stick aluuminum foil. Yummy, easy, beautiful, and quick, what else could you want?!?

Miss Kate
147

Miss Kate

4/9/2006

I tasted the roll right after I made it and thought it was a bit too sweet and a little dry. But after chilling it overnight, is was moist and very good! The chilling is mandatory before serving to guests. I added 1 tsp pumpkin pie spice.

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