Pumpkin Roll

by Sheryl

Prep: 15 mins | Cook: 25 mins | Additional: 20 mins | Total: 1 hr | Servings: 10 | Yield: 10 servings

Look no more because you have found the perfect dessert for Halloween. This pumpkin roll is not only luscious, but it looks pretty enticing!


3 large eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners’ sugar
¼ teaspoon vanilla extract
confectioners’ sugar for dusting

How to make Pumpkin Roll

Step 1: Ready the oven. Preheat it to 190 degrees C or 375 degrees F.

Step 2: Use cooking spray or butter to grease a 10 x 15-inch jelly roll.

Step 3: Combine the pumpkin, eggs, cinnamon, and sugar in a medium mixing bowl until well mixed.

Step 4: Mix the baking soda and flour in a different mixing bowl until incorporated. Add this to the pumpkin mixture and stir until well mixed.

Step 5: Bake in the preheated oven for about 15 to 25 minutes or until set.

Step 6: Once done, remove from the oven and allow to cool at room temperature on a wire rack.

Step 7: Take the cake out of the pan and onto a tea towel. Roll the cake seam side down and let it cool completely.

Step 8: Meanwhile, make the frosting by mixing the cream cheese, butter, vanilla, and confectioners’ sugar in a small mixing bowl until well mixed.

Step 9: Unroll the cake and frost. Roll it again without the towel.

Step 10: Use a plastic wrap to wrap the frosted cake and chill in the fridge.

Step 11: Before serving, sprinkle over confectioners’ sugar and slice. Enjoy!

Nutrition Facts:

Per Serving: 288.8 calories; protein 4.7g 9% DV; carbohydrates 42.2g 14% DV; fat 11.8g 18% DV; cholesterol 86.9mg 29% DV; sodium 230.9mg 9% DV.

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