Pumpkin Roll

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Demonstrated by: Ron Tokuda, Sam Nichols, Hilda Martinez.
Sweet Beginnings & Endings for the Holidays on November 16, 2000.

pumpkin roll


Pumpkin Roll

  • 3 eggs, beaten
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 pkg (8 oz) cream cheese
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla
  • 1 cup sifted powdered sugar


  1. Preheat electric oven to 350°F.
  2. Line a 15 x 10-inch pan with waxed paper; lightly grease paper.
  3. Combine eggs, sugar, and pumpkin.
  4. Sift flour with the baking soda, salt, and cinnamon; add to pumpkin mixture and mix well.
  5. Evenly spread pumpkin mixture in prepared pan.
  6. Bake for 15 minutes.
  7. Remove from oven and immediately cut in half crosswise.
  8. Place damp cloth or paper towel over cake; turn cake out and remove waxed paper.
  9. Turn cake over and roll crosswise in cloth; cool.
  10. In small bowl of electric mixer, beat cream cheese, butter, vanilla, and powdered sugar; chill slightly.
  11. Unroll cake and spread with filling.
  12. Roll cake again, without the cloth, and wrap tightly in foil; freeze.
  13. To serve, slice frozen cake roll into 1/2-inch slices.

Makes 18 to 20 servings.


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I have been making this recipe from 2006 when it was in your folks magazine on Kauai and this is my family’s all time favorite! My son loves it so much that I make it into a cake by layering it for his birthday every year!

by Latoya Oana on 5/7/2022