The Best Pumpkin Roll

Sherie717's Note:

This is the best pumpkin roll I've ever tasted. Everyone who tastes it always asks for the recipe. I make this every year for Thanksgiving Day and everyone always manages to cram some in their already stuffed bellies! Comes from Nancy at allrecipes.com. (Note: One 29 oz. can of pumpkin will make 5 pumpkin rolls.)

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Yield: 1 pumpkin ...

• 3 eggs
• 2/3 cup canned pumpkin
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 3/4 cup all-purpose flour
• 1/2 cup chopped walnuts (optional, I omit)
• confectioners' sugar, for dusting

Filling

• 2 tablespoons butter, softened
• 8 ounces cream cheese, softened
• 3/4 teaspoon vanilla extract
• 1 cup confectioners' sugar

Directions:

1. Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In large bowl, beat eggs on high for 5 minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, salt and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top (if using).
3. Bake at 375 for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners sugar, if desired.

Reviews

[sprue]

this is just like the libby's recipe except they put in 1/2 tsp each of powder and soda and 1/2 tsp cloves i like the idea of more cinnamon and ginger though. i cant wait. thanks! this was very yummy. my husbands favorite treat and this one didnt crack when i rolled it. thanks i'l be keeping this one. i did use the cinnamon and ginger idea the ginger gives a great little kick. mmm

[Debbb]

I have been making this recipe for years since I found it in a 1976 BH&G Holiday Cooking magazine at a yard sale. Slight changes I make to quantities: 2 tsp. cinnamon, 1 tsp. ginger, 1 cup finely chopped walnuts. This tastes fabulous! The cake is very moist & company is always impressed!

[Chef #832360]

This is a great recipe! Finally a recipe that tells you how long to beat the eggs. My cake turned out perfect. I've always had trouble with this kind of cake baked in a jelly roll pan. This recipe is definitely better than the "Libby's" recipe. You just have to list the salt measurement in the recipe.