Pumpkin Roll


  • 1 cup sugar
  • ¾ cup flour
  • 3 eggs
  • ½ tsp cinnamon
  • 1 tsp baking soda
  • 2/3 cup pureed pumpkin

Cream Cheese Frosting Ingredients:

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 tsp vanilla
  • 2 Tbsp butter

Mix well and pour into a 12″ x 18″ wax paper-lined jellyroll pan. Bake 15 minutes at 375 degrees. Dust a cotton kitchen towel with powdered sugar. Remove from oven and flop pan over onto the kitchen towel, and remove the wax paper. Roll the towel and the pumpkin roll together and let them cool. While cooling, mix together the cream cheese frosting.

Unroll pumpkin roll, and frost with cream cheese frosting. Again roll up pumpkin roll and the frosting (without the towel) and wrap in foil. Refrigerate until serving. Dust with powdered sugar before slicing. Slice in ½” slices.