Pumpkin Cake Roll

Lori Hartnett Leave a Comment

What a perfect make-ahead dessert for holiday get-togethers, and way easier to make than it looks!

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Pumpkin Cake Roll
Makes:   8 to 10 servings  
Ingredients
Frosting
Makes:   8 to 10 servings  
Ingredients
Frosting
Instructions
  1. HEAT oven to 375ºF. Grease and flour jelly roll pan (15-inch x 10-inch x 1-inch).
  2. BEAT eggs in large bowl for 5 minutes until thick and light in color. Beat in sugar. Blend in pumpkin, flour, baking powder and seasoning. Spread evenly into pan .
  3. BAKE 15 minutes; run knife or metal spatula around edges. While still warm, turn onto clean kitchen towel sprinkled well with powdered sugar to prevent sticking. (Note: a sifter works well for an even layer.) Carefully roll cake (with towel) beginning at narrow end. Cool completely.
  4. BEAT frosting ingredients in mixing bowl. Carefully unroll towel and remove. Note: Cake is tender and may crack but will roll back together. Spread frosting evenly over cake. Roll tightly. Wrap tightly in waxed paper or foil; refrigerate several hours or overnight. Cut slices to serve.
Fresh Tips

HOW TO

To use any remaining canned pumpkin, see recipes for Pumpkin Spice Pancakes, Pumpkin Spice Muffins, or Pumpkin Bread.

SUBSTITUTE

Use 2 teaspoons pumpkin pie spice for the cinnamon, ginger, and nutmeg.

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