My wife swears that making pumpkin rolls with this recipe is quite easy, once you've done it. Since she made her first one over 10 years ago, she now makes them every year. She got the recipe from a neighbor so I don't know the origin of this particular recipe, but trust me, they turn out great and are extremely tasty! (I'm more of a cook than a baker, so I leave culinary projects like this up to her!)

Delicious Pumpkin Roll

3/4 cup of all-purpose flour

1/2 tsp baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 tsp of ground cloves

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup 100% pure pumpkin (plain, no spices)

1 (8 oz) package cream cheese, softened

1 cup of powdered sugar, sifted

6 tbsp butter softened

1 tsp vanilla

a soft, thin kitchen towel

Time to create!

Preheat oven to 375.

Grease 15 x 10-inch jelly roll pan. A cookie sheet pan with sides will work well, it doesn't have to be exactly that size. Grease pan with butter, line with wax paper and get out all the bubbles, then grease paper with butter, then powder with flour.

Spread towel out and sprinkle with powdered sugar.

Mix flour, baking powder, baking soda, cinnamon, cloves, and salt in bowl.

Beat eggs and sugar until thick, beat in pumpkin, then stir in flour mixture.

Spread evenly into pan. Bake for 13 to 15 minutes until the cake springs back when touched. Immediately flip cake onto towel.

Steve Woods/TSM


Peel paper off. Roll cake in towel, narrow end first, then place on wire rack to cool.

Steve Woods/TSM


Beat cream cheese, sifted powdered sugar, butter, and vanilla until smooth and creamy.

When cool, unroll cake. Careful, sometimes it breaks. Spread cream cheese over cake and re-roll.

Steve Woods/TSM
Steve Woods/TSM
Steve Woods/TSM


Wrap in plastic wrap. Place in fridge.

Sprinkle with powdered sugar before serving. If you like walnuts you could sprinkle chopped walnuts in the batter before baking!



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