Pumpkin Roll

  • Yield: 10 to 12 servings

"I enjoy baking Pumpkin Roll because it's quick. It makes an attractive dessert, and everyone seems to like it."


1cup sugar
3 beaten eggs
2/3cup canned pumpkin
3/4cup all-purpose flour
1teaspoon salt
1teaspoon cinnamon
1teaspoon baking soda
3/4cup chopped pecans
1 (8-ounce) package cream cheese
1teaspoon vanilla extract
2tablespoons margarine
1cup sifted powdered sugar


  1. Preheat oven to 375F.
  2. Mix sugar, eggs, and pumpkin in a bowl.
  3. Sift flour, salt, cinnamon, and baking soda in another bowl. Combine the flour and pumpkin mixtures.
  4. Grease a rimmed baking sheet with oil and line with greased wax paper. Extend paper over sides of baking sheet. Pour batter in rectangular shape on wax paper and sprinkle with pecans. Bake for 15 minutes.
  5. For filling, beat cream cheese, vanilla, margarine, and powdered sugar until smooth and creamy.
  6. Sprinkle a clean dishtowel with powdered sugar; flip cooked batter face down on towel. Remove wax paper. Roll loosely and let set until cooled. Unroll cake. Spread with filling. Roll again (without the dishtowel). Wrap in aluminum foil and freeze. Unwrap and slice while frozen.

—Wanda Coward, Paragould, Ark.

Nutritional Info *per serving

  • Glycemic Load 14
  • Calories 340
  • Fat 17g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 6g
  • Cholesterol 80mg
  • Sodium 470mg
  • Potassium 130mg
  • Carbohydrate 43g
  • Fiber 2g
  • Sugars 32g
  • Protein 5g
  • Trans Fat 0.5g
  • Vitamin A 60%
  • Vitamin C 2%
  • Calcium 4%
  • Iron 6%