Pumpkin Roll

Try this pumpkin roll recipe for a standout holiday dessert! A moist, spiced pumpkin sheet cake is spread with a vanilla cream cheese filling, then rolled up and dusted with powdered sugar for an after-dinner treat that’s both elegant and delicious.

How to Prevent Cracking

Let the cake cool for about 5 minutes after taking it out of the oven, then start rolling ASAP. It’s important to roll the cake for the first time while it’s still hot and pliable. Also, don’t worry if the icing seems a little loose at first — it’s less likely to tear while spreading and it’ll firm up as it cools.


Can You Make a Pumpkin Roll Ahead of Time?

Yes, you can prepare this pumpkin roll up to two days in advance. Store it in the refrigerator until you’re ready to serve.

How to Store a Pumpkin Roll

Wrap the pumpkin roll with storage wrap and store in the fridge for up to five days. Slice into 10 even portions before serving.

Can You Freeze a Pumpkin Roll?

This pumpkin roll freezes well. Wrap tightly in storage wrap, then follow it up with a layer of aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight.



Pumpkin Cake:

  • 1 cup white sugar
  •  cup pumpkin puree
  • 3 large eggs, beaten<
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