Pumpkin Roll Recipe

Looking for an easy Pumpkin Roll recipe? Learn how to make Pumpkin Roll using healthy ingredients.


Submitted by americanochka

Makes 12 servings



Pumpkin Cake rolled with cream cheese filling

Recipe Ingredients for Pumpkin Roll

3/4 cup all-purpose flour
1 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp nutmeg
1/2 tsp salt
3 eggs
1 cup sugar
2/3 cup Pumpkin
1 cup chopped walnuts
8 oz cream cheese
6 tbsp butter
1 tsp vanilla
3 tbsp honey

Recipe Directions for Pumpkin Roll

  1. Preheat oven to 375. Grease 15 x10 x1 inch jelly roll pan (cookie sheet). Line with waxed paper; grease and flour the waxed paper.

  2. Beat eggs and sugar until fluffy. Add pumpkin, mix. Add dry ingredients all at once, stir until smooth. Pour evenly into prepared pan. Sprinkle with nuts. Bake for 15 minutes.

  3. Loosen cake lightly around edges with knife. Invert onto clean, damp kitchen towel dusted with confectioners sugar. Peel off waxed paper. Trim 1/4 " from all sides of cake. Roll up cake and towel together from short side. Place seam side down on wire rack. Cool.

  4. Unroll cake once cool and spread Cream Cheese Filling (see below). Reroll. Refrigerate until ready to serve, then slice across roll.

Categories

Dessert, Christmas, Thanksgiving, Advance, Bake

Nutrition Facts
Serving Size 91.8g
Amount Per Serving
Calories
315
Calories from Fat
177
% Daily Value*
Total Fat
19.7g
30%
Saturated Fat
8.5g
43%
Trans Fat
0.0g
Cholesterol
83mg
28%
Sodium
211mg
9%
Potassium
151mg
4%
Total Carbohydrates
30.5g
10%
Dietary Fiber
1.5g
6%
Sugars
21.7g
Protein
6.5g
Vitamin A 41% Vitamin C 1%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • High in vitamin A
  •   Bad points
  • High in saturated fat
  • High in sugar
  • Contains alcohol
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