Pumpkin Roll Recipe


  • 4 Eggs
  • 1/2 tsp Salt
  • 1 cup Flour
  • 1.5 cup Sugar
  • 1 cup Pumpkin puree
  • 1.5 tsp Baking powder

  • Filling
  • 2 tbsp Butter
  • 1 tsp Vanilla Essence
  • 1 cup powdered Sugar
  • 240 gm Cream cheese


  1. Beat eggs, sugar, pumpkin puree for about three minutes.
  2. Now add flour, baking powder, and salt. Mix well.
  3. Spread in a jelly roll pan or cookie sheet with sides greased and pan lined with wax paper.
  4. Bake at 375 F for 13-15 minutes.
  5. Sprinkle dampened tea towel with powdered sugar, put cake on top of sugar and peel off wax paper and roll up. Let cool in refrigerator.
  6. Beat all the filling ingredients together and mix well.
  7. Unroll cooled cake. Spread with filling. Roll back up and refrigerate

Tip: When whipping heavy cream always whip in a stainless steel bowl. Aluminum bowls will cause the cream to turn grayish in color and the cream will taste metallic.

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