Appalachia Appalachian Food

How To Make A Pumpkin Roll – It’s Really Easy

Pumpkin Roll

Over the years I’ve seen different recipes for Pumpkin Rolls-the one I use comes from a community cookbook-I bought it from one of my cousins when he was in elementary school-now he’s in his 20s-time goes by way too fast. Community or Church cookbooks are my favorite kind-because you know the recipes were submitted by folks that actually made them-and actually liked them. Kind of tried and true recipes.

Pumpkin Roll

  • 3/4 cup all purpose flour
  • 1 cup sugar
  • 1 tsp. salt
  • 1 tsp. soda
  • 1 tsp. cinnamon
  • 2/3 cup of pumpkin
  • 3 eggs
  • 8 oz. cream cheese softened
  • 1 cup powered sugar
  • 1 tbs softened butter
  • 1 tsp. vanilla
  • 3/4 cup chopped nuts (optional)

How to make a pumpkin roll

Easy pumpkin roll recipe

*mix flour, sugar, salt, soda and cinnamon;

*add pumpkin and eggs one at a time-mix well

*spray or grease cookie sheet (this one is 15 X 10-but sometimes I use one that is slightly larger); spread batter evenly on it; bake at 375 for 15 minutes or till done

Sliced pumpkin roll

*after it cools slightly turn the pumpkin roll out onto a piece of wax paper or foil (mine doesn’t always want to let go of the pan-so I use a spatula to loosen it); roll up the pumpkin roll length wise; wrap in wax paper or foil and refrigerate till chilled (a couple of hours)

*for the filling-mix together cream cheese, powdered sugar, butter, vanilla, and nuts if you want them

*unroll chilled pumpkin roll and spread with filling; re-roll, re-wrap and refrigerate till serving time or at least an hour; slice and enjoy

My favorite things about this recipe:

  • tastes great
  • looks fancy-even though it’s so easy
  • you can make it ahead of time
  • if you happen to break the pumpkin part of it-the filling ‘glues’ your mistakes back together and it still look great
  • It’s The Deer Hunter’s favorite dessert

It really is delicious-if you give it a try let me know what you think.


This post was originally published here on the Blind Pig in November of 2009.


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  • Reply
    Ed Ammons
    November 24, 2012 at 8:31 pm

    Tipper-I will not confess to being a n’er do well, however I do take pride in being a aficionado of the works of Rube Goldberg and Wile E. Coyote. As far as the stem of the pumpkin remaining intact, so long as it balances somewhere between its Tropic of Capricorn and its Tropic of Cancer, it should remain stable enough during its descent to gain the momentum necessary to achieve smashing accolades.

  • Reply
    Jim Casada
    November 24, 2012 at 4:59 pm

    Tipper–I had the same thought as Ed Ammons, which merely goes to prove that both of us are n’er-do-wells. However, I would add that his recipe is incomplete. In order to make the best pumpkin roll, the stem needs to be trimmed close. Otherwise you risk its roll getting si-gogglin’ somewhere on the way down the hill.
    Jim Casada

  • Reply
    November 24, 2012 at 12:48 pm

    I have never made one, but eaten a few – Yum! I think that my sister-in-law makes hers on parchment paper when baking; so the rolling is easier and she can wait till after the refrigeration process to roll it with the spread already on it. Not sure about that, but when I find out I will let you know because you have me wanting me to make one now – I did not get mine this year :/ I’m with Deer Hunter – one of my favorites too!

  • Reply
    November 24, 2012 at 12:07 pm

    My first thoughts after reading the subject title were the same as Mr.Ammons!
    Granny’s pumpkin bread is a favorite around here-might have to make some today.

  • Reply
    November 24, 2012 at 11:53 am

    This is one of our favorite Blind Pig recipes that we make often. We made 5 of these for our Thanksgiving meal and there were no leftovers!

  • Reply
    November 24, 2012 at 11:15 am

    I’m gonna try this out sometime
    soon. It looks delicious! Most of
    the time I never have plain flour.
    The one you made for our garden
    party was really good, so I know
    I like ’em. Thanks for the receipe…Ken

  • Reply
    B. ruth
    November 24, 2012 at 10:13 am

    I love pumpkin roll…The best part is when you’re making it, you can eat the ends so to even it up and make it look so professional…Careful not to keep evening it up so much so just a few bites of the roll are left…
    Thanks Tipper, I’m a taster as I cook…not good!
    B. ruth

  • Reply
    dolores barton
    November 24, 2012 at 8:50 am

    Looks yummy; reading about it has made me want to try it. It is a special time of the year when pumpkin recipes pop up in unexpected places. However, there used to be a German restaurant in South FL who made pumpkin strudel instead of their traditional apple strudel at this time of the year. We would order one every Thanksgiving time. Thanks for the recipe.

  • Reply
    Ed Ammons
    November 24, 2012 at 8:33 am

    My recipe for making a pumpkin roll:
    1. First you need to find a scotch rock appropriate to the size of the pumpkin.
    2. Find a piece of string, cord, rope etc.
    3. Tie the string around the rock and carry them both up the hill to where you would like to start making your roll. Place the scotch rock on the ground and lay out the string around the hillside.
    4. Carry the pumpkin up the hill to where you left the rock and place gently against it on the upper side.
    5. When you feel you can leave everything secure, walk softly around the hill to the other end of the string.
    6. A gentle tug on the string and you have yourself a pumpkin roll.
    This recipe also works well with other spherically shaped fruits and vegetables. I also have a recipe for watermelon drops if anyone is interested.

  • Reply
    Miss Cindy
    November 24, 2012 at 8:17 am

    These are the best! I’ve never made them but on a recent visit I watched Chatter make this recipe.
    We certainly enjoyed eating them.

  • Reply
    November 24, 2012 at 7:24 am

    I love community cookbooks, too. Whenever I see one from another area at a yard sale or thrift shop, I snatch it up. I love pumpkin roll, but have never baked one. My sweet girl makes them for me!

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