Pumpkin Roll

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  • Powdered Sugar
  • 3/4 c. all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 2/3 c. Libby’s 100% Pure Pumpkin
  • 1 c. chopped walnuts (optional)


  • 1 package (8 oz.) cream cheese
  • 1 c. sifted powdered sugar
  • 6 T butter, softened
  • 1 tsp vanilla extract
  • Powdered Sugar (optional)



  1. Preheat oven to 375 F.  Grease 15×10-inch jelly roll pan; line with wax paper.
  2. Grease and flour paper.  Sprinkle a clean towel with powdered sugar.
  3. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside.
  4. In large bowl, beat eggs and granulated sugar until thick.
  5. Beat in pumpkin.
  6. Stir in flour mixture.
  7. Spread evenly into prepared jelly-roll pan.
  8. Sprinkle with nuts (optional).
  9. Bake 13-15 minutes or until top of cake springs back when touched.
  10. Immediately loosen and turn cake onto prepared towel.
  11. Carefully peel off paper.
  12. Roll up cake and towel together, starting with narrow end.
  13. Cool on wire rack.


  1. Beat cream cheese, powdered sugar, butter and vanilla in small bowl, until smooth.
  2. Carefully unroll cake; remove towel.
  3. Spread cream cheese mixture over cake.
  4. Re-roll cake.
  5. Wrap in plastic wrap and refrigerate at least one hour.
  6. Sprinkle with powdered sugar before serving.
*Makes 10 servings.

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