Pumpkin Roll recipe
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 24
A simple yet delicious pumpkin roll with cream cheese filling
  • 3 eggs – beaten
  • 1 cup sugar
  • ⅔ cup Libby’s 100% pure canned pumpkin (not the pie mix)
  • 1 tsp baking soda
  • ¾ cup flour
  • ½ tsp cinnamon
  • 8 ounces cream cheese, softened
  • 1 tsp vanilla extract
  • 2 Tbs butter, softened
  • 1 cup powdered sugar
  • ¼ chopped hazelnuts (optional)
  1. Grease & line a cookie sheet/jelly roll pan with parchment paper – 16" x 12". Preheat oven to 375 degrees.
For Roll:
  1. Mix all roll ingredients well and pour onto cookie sheet.
  2. Spread into a thin even layer. Tap lightly on counter to remove air bubbles.
  3. Bake at 375 degrees for 12 – 15 minutes.
  4. Dust a clean tea towel with ¼ cup of powdered sugar.
  5. Carefully flip warm roll onto towel.
  6. Roll the towel and cake lengthwise and cool completely.
For Filling:
  1. Beat all filling ingredients until smooth.
  2. Unroll pumpkin roll and evenly spread filling over all.
  3. Sprinkle with nuts now, if you're using them.
  4. Roll up and cut in half.
  5. Wrap each half in freezer paper and then a layer of foil. Freeze in gallon size freezer bags until ready to serve.
  6. Slice and serve the rolls while still slightly frozen.
  7. They keep well in the freezer for a month.
I've used a pampered Chef sized bar pan instead of the larger one listed in the recipe, it just makes a thicker and shorter roll.

Don't be tempted to skip the freezer! Freezing the pumpkin rolls makes everything meld together and they will not be as good if you just put them in the fridge!
Recipe by A Hen's Nest - NW PA Single Woman Mom Blog at http://ahensnest.com/2013/12/family-traditions-pumpkin-roll.html