Pumpkin Roll 


Eggs Sugar All-Purpose Flour Cinnamon Baking Powder Salt Ground Nutmeg Ground Ginger Pumpkin Puree Sour Cream Butter Milk Vanilla Extract Powdered Sugar

Pumpkin Roll


8 Servings


3 hr 35 mins

Step 1

Place the eggs and sugar in a large mixing bowl and whip on high speed for a full 5 minutes (minimum), until very pale and tripled in volume.

Step 2

Place the flour, cinnamon, baking powder, salt, nutmeg, and ginger in a medium bowl and whisk to combine.

Step 3

 Place the pumpkin, sour cream, melted butter, milk, and vanilla in a medium bowl and whisk to combine.

Step 4

When the egg/sugar mixture is very pale and tripled in volume, gently fold in the flour mixture.

Step 5

Gently fold in the pumpkin mixture, and transfer the batter to the prepared pan, smoothing it out into an even layer.

Step 6

Transfer batter to prepared 10-inch by 15-inch jelly roll pan. Bake for 22 to 28 minutes at 325 F.

Step 7

While the cake is still hot, dust it generously with powdered sugar, then lay a clean kitchen towel on top.

Step 8

Starting at the short side with the parchment overhang, carefully roll the cake and the towel together into a tight cylinder, cinnamon-roll style.

Step 9

Allow cake to cool. Unroll and spread the filling on in an even layer. Re-roll the cake and filling together and chill in the refrigerator until set. Dust with powdered sugar.

Pumpkin Roll

Hi! I'm Allie!

When I find myself with a few free moments, I head straight for my kitchen!  I'm a former pastry chef who still loves to bake, & to share how easy and fun baking from scratch can be!