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Homemade Pumpkin Roll Recipe {Delish}

My mom is hands down the best cook ever. This is her recipe and I dare say I can make it almost as good as she can.

This year I am so excited for Thanksgiving and THIS is one of the reasons. I can’t wait to eat a slice of homemade pumpkin roll. It really defines Thanksgiving for me and I don’t even make pumpkin pie anymore because this dish makes up for the void of that dish plus more. All of my kids love it too, so this dessert has become a Tradition in our home.

I usually prepare this on the Tuesday before Thanksgiving. If you buy a large can of the pumpkin pack it will make five pumpkin rolls. That is enough for grandma to have some if she is visiting too. haha. Or you can give your neighbors quite the treat and take them some slices too!


Placemat by Pier 1 Imports / Pumpkin Plate by Hobby Lobby

Pumpkin Roll

3 Eggs {beat 5 minutes at high-speed}

While the eggs are beating mix together:

1 cup pure cane sugar

2/3 cup 100% pumpkin pack {I use Libbys 100% Pure Pumpkin}

3/4 cup sifted flour

2 tsp. cinnamon

1 1/2 tsp. lemon juice

1 tsp. baking powder

1/2 tsp. salt

Add above items to eggs and blend. 

Grease & flour cookie sheet or jelly roll pan. {I use Baking Sheets Non-Stick Parchment Paper}

Pour batter in pan and spread with 1/2 cup crushed walnuts. {Nuts are optional}

Bake 15 minutes at 375 degrees.

While baking sprinkle a dish towel with powdered sugar. {I use Bounty paper towels}

After timer rings, turn hot pumpkin cake upside down onto towel.

Roll in towel and place in refrigerator. Chill at least one hour.

Cream Cheese Filling:

1 cup powdered sugar

3 ounces cream cheese {room temperature}

4 Tbls. butter {room temperature}

1 tsp. vanilla

Cream together, unroll pumpkin cake, and spread filling onto cake.

Re-roll cake and remove towel. Package in plastic wrap and Chill for one more hour.

Slice & Enjoy. YUM.

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