Pumpkin Roll #SundaySupper

Pumpkin Roll

Pumpkin Roll

It’s Sunday Supper time again this week and this week we are all about Holiday Desserts! This delicious Pumpkin Roll is a family favorite around my house and it has to make an appearance or I’d be in big trouble. Making a pumpkin roll is easy as long as you follow a few steps.

First you are going to use parchment paper on the bottom of the cookie sheet to help you with an easy release of the cake layer. Next, sift some confectioners sugar over a clean, thin towel.

Pumpkin Roll

When the cake comes out of the oven the cake goes on top of the towel paper side up. Remove the paper carefully.

Pumpkin Roll

Starting at the narrow side roll up the cake into a cylinder while hot and let cool. Unroll the cake to add the delicious cream cheese filling. Refrigerate until ready to serve.

Pumpkin Roll

Just like that you are done. This dessert can be made a couple of days ahead of time. I’ve heard it also freezes well but I’ve not tried freezing one yet.

Pumpkin Roll

Pumpkin Roll
Prep time: 
Cook time: 
Total time: 
Serves: Serves 10
  • 1/4 cup confectioners sugar (for dusting the towel)
  • Cake
  • 3/4 cups flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • Filling
  • 8 oz cream cheese
  • 1 cup confectioners sugar
  • 1 teaspoon vanilla
  • 6 tablespoons butter
  1. Preheat the oven to 375. Line a 10 x 15 cookie sheet with parchment paper. Set aside.
  2. Add the butter and sugar to a mixing bowl. Combine until thick and creamy. Add the eggs and beat until thoroughly mixed. Add the pumpkin and mix it in.
  3. Combine the flour, spices, salt, baking powder and baking soda together. Add to the pumpkin mixture. Beat until thoroughly combined. Spread the batter out in the prepared pan. Bake for 15 - 18 minutes.
  4. Sift the confectioner's sugar over the towel. Release cake from pan, parchment side up. Remove the parchment paper.
  5. Roll up starting on the narrow side. Let cake cool in the towel. Unroll the cake to add filling when cake is cool.
  6. To make the filling add all the ingredients to a mixing bowl. Mix until light and fluffy. Spread over the cake and reroll the cake. Refrigerate.
Source: Libby's

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Pumpkin Roll


  1. B Jordan says

    I lost the recipe my mother gave me years ago, so I was happy to find this one. It’s in the oven right now. I am a little confused about the directions, however. The recipe calls for butter in the filling, but the directions say to use the butter in the cake. Do you use butter in both?

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