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Nutrition Facts
Serving Size 1 (59g) Recipe makes 16 servings
Calories 193
Calories from Fat 79		(40%)
Amount Per Serving		%DV
	Total Fat 8.8g	13%
	Saturated Fat 3.9g	19%
	Monounsaturated Fat 3.3g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 315mg		13%
Potassium 71mg		2%
Total Carbohydrate 26.0g		8%
	Dietary Fiber 0.5g	1%
	Sugars 20.2g
Protein 3.4g		6%
detailed view... how is this calculated?

Pumpkin Roll

Recipe #2505 | 1½ hours | 30 min prep | add private note

⁽²⁰⁾ RATE IT NOW Print Recipe

By: Marg (CaymanDesigns)
Oct 23, 1999

I've never made it, but I've eaten it at my sister's several times. Delicious!

SERVES 16 (change servings and units)

Ingredients

3 eggs
1 cup sugar
2/3 cup pumpkin
3/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
confectioners' sugar, for dusting

Filling

8 ounces cream cheese (You may use a drop of food coloring in the cream cheese for color)
2 tablespoons margarine
1 teaspoon vanilla
1 cup powdered sugar
1/3 cup nuts

Directions

1
Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F
2
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture.
3
Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes.
4
After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel.
5
Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel.
6
Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.

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Featured Reviews for This Recipe

From: Blessed*One

On Oct 16, 2009

Instructions are a little vague, but I have made this once before and lost the recipe. With a little basic baking knowledge and the hint that another reviewer gave of a 15 by 11" baking pan, this came out great. When I made this before, the taste was great, but appearance was not. I think the pan i used before was too large. With your instructions on how to bake and roll and refridgerate, as well as an idea of what size pan to use, everything was great.

0 people found this review helpful

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From: Sweet PQ?

On Oct 4, 2009

I use the same recipe for my pumpkin roll, but a different filling. I fill mine with whipped cream that I fold toffee bits into. Yummy!

0 people found this review helpful

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From: Roger/OH

On Dec 12, 2004

My wife made 5 of these today and they are wonderful. Now my wife is not much of a cook and she will admit it. If she can make it, the recipe had to be easy and instructions clear. I don't normally like cream cheese, but found the filling to be excellent and complimented the pumpkin cake portion perfectly. Thank you for a wonderful recipe.

6 people found this review helpful

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From: Teena

On Dec 18, 2006

Made this for my son who loves pumpkin and he loved it. I made it last month and froze it for when he would be here for vacation and it worked wonderful. I am going to keep one in the freezer for when company comes!

4 people found this review helpful

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