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    You are in: Home / Thanksgiving / The Best Pumpkin Roll Recipe
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    The Best Pumpkin Roll

    The Best Pumpkin Roll. Photo by Chef #1194253

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    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 (Note: One 29 oz. can of pumpkin will make 5 pumpkin rolls.)

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    Units: US | Metric



    1. 1
      Preheat oven to 375. Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
    2. 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. 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. 4
      Mike confectioners sugar, vanilla, butter or margarine and cream cheese together for filling until smooth.
    5. 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.

    Ratings & Reviews:

    • on March 11, 2006


      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!

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    • on January 29, 2007


      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

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    • on October 11, 2010

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for The Best Pumpkin Roll

    Serving Size: 1 (1049 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3247.9
    Calories from Fat 1410
    Total Fat 156.7 g
    Saturated Fat 73.0 g
    Cholesterol 945.0 mg
    Sodium 2702.1 mg
    Total Carbohydrate 420.7 g
    Dietary Fiber 11.8 g
    Sugars 326.5 g
    Protein 56.6 g

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