Spokane, WA, Destination Wedding Photography | Family and Baby Photographer » Wedding and Lifestyle Photographer

Something I LOVE | Pumpkin Roll

I am sitting here in my air conditioned house wishing that it wasn’t 104 the last couple of days. Why? I am in the need of baking! And when I bake…well….lets just say there is a Mega Storm that hits the kitchen…some…how. The flour seems to get all over the counter, flour, and myself. I swear it can feel my excitement and wants to join in on the fun. At least that is what I say to my husband if he is home while I bake.

One of my favorite things that I love during this time of year is the Pumpkin Roll. If you have not had this creamy, pumpkin goodness you must put it on your list of things to make for Thanksgiving or just to have as a nice dessert for friends and family. It does not disappoint!

Enjoy! as I wait for the weather to cool down so I can then get to a dancing with my flour 🙂

Pumpkin Roll

  • 3 eggs, separated
  • 1 cup sugar, divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt

  • 1 package (8 ounces) cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup confectioners’ sugar
  • 3/4 teaspoon vanilla extract
  • Additional confectioners’ sugar, optional


  • Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved.
  • In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.
  • Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  • In a small bowl, beat the cream cheese, butter, confectioners’ sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.



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