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Baking In The Queen's Kitchen: Pumpkin Roll

Baking In The Queen's Kitchen: Pumpkin Roll

A play on the classic pumpkin pie, a pumpkin roll is sure to make a statement at your holiday gatherings. Easy to make and easier to serve, you’re sure to impress your family and friends with your culinary prowess. Accept your compliments with graciousness, knowing you’re now dessert royalty a.k.a. a Queen yourself!

Pumpkin Roll

Serves 10-12


¾ C. all-purpose flour

½ t. baking powder

½ t. baking soda

½ t. ground cinnamon

½ t. ground cloves

¼ t. salt

3 large eggs

1 C. sugar

2/3 C. pumpkin puree

Cream cheese filling:

1 8 oz. package cream cheese

1 C. powdered sugar

6 T. unsalted butter

1 t. vanilla extract

1 C. walnuts (optional)

¼ C. powdered sugar to sprinkle on towel

¼ C. powdered sugar for sprinkling before serving


  1. Preheat oven to 375 degrees. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar
  2. Combine flour, baking powder, baking soda, cinnamon, cloves, and salt in a small bowl
  3. Beat eggs and sugar in mixer bowl until thick. Beat in pumpkin. Stir in flour mixture
  4.  Spread evenly into prepared pan. Sprinkle with walnuts, if using
  5. Bake 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Slowly roll up cake and towel together, starting with narrow end of cake. Cool on wire rack
  6. Beat cream cheese, powdered sugar, butter, and vanilla extract in mixer bowl until smooth
  7. Carefully unroll cake and remove towel
  8. Spread cream cheese mixture over cake. Reroll cake and wrap in plastic wrap and refrigerate at least 1 hour.
  9. Sprinkle with powdered sugar before serving, if desired