Pumpkin Roll

We wait all year round just to eat Marlene’s pumpkin roll on Thanksgiving. It’s one of my favorite desserts that she makes, so when my stepmom suggested that we get together so Marlene could show up how to make it, I jumped on board.

Marlene has a super secret recipe that we had to pry out of her. Turns out we could  have just peeled the label off of the Libby’s canned pumpkin. The recipe that she makes is just the one right on the can.

I have always been kind of intimidated by pumpkin roll because you have to roll it, then unroll it and add filling, and then roll it again. But it turns out that it’s easy than it looks.

Hard at work:

My stepmom, sister-in-law and I all made our own pumpkin rolls.

Pumpkin Roll Recipe


  • 1/4 cup powdered sugar (to sprinkle on towel)
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup Libby’s Pure Pumpkin
  • 1 cup walnuts, chopped (optional)


  • 1 pkg. (8 oz.) cream cheese, at room temperature
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter or margarine, softened
  • 1 teaspoon vanilla extract
  • Powdered sugar (optional for decoration)

 oven to 375° F. Grease 15 x 10-inch jelly-roll pan;
line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen
towel with powdered sugar.

COMBINE flour, baking powder, baking
soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in
large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread
evenly into prepared pan. Sprinkle with nuts.

BAKE for 13 to 15
minutes or until top of cake springs back when touched. (If using a dark-colored
pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn
cake onto prepared towel. Carefully peel off paper. Roll up cake and towel
together, starting with narrow end. Cool on wire rack.

cream cheese, 1 cup powdered sugar, butter and vanilla
extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream
cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at
least one hour. Sprinkle with powdered sugar before serving, if desired.


The pumpkin rolls came out so good! My stepmom made hers with walnuts, my sister-in-law made hers without walnuts, and I added walnuts to about 1/4 of my pumpkin roll so I could try it out. I actually wrapped my pumpkin roll up and brought it home to freeze. I plan on bringing it to Danny’s parent’s house on Thanksgiving.

After the girls were done making pumpkin rolls, the boys cooked.

My brothers getting the fish ready to be cooked:

Danny cooking:

I had to document Danny cooking because I have never seen that before in my life. Okay, okay, I take that back. Once I saw him put a frozen pizza in the oven. ;)

Seriously though, I cook and he cleans, and I wouldn’t have it any other way!

Questions of the day:

  • Do you love pumpkin roll? Pumpkin pie?
  • Who cooks in your household?
  • Are you ready for Thanksgiving?!


Filed under Dinner, Family Fun, Fun, Recipes

15 Responses to Pumpkin Roll

  1. Melissa Woollard

    I love pumpkin everything except pie! Lol. It’s the texture. Too mushy. I made pumpkin cupcakes for my daughters sorority house and they were gone in minutes. I’d like to try the pumpkin roll sometime. I am definitely the cook and baker. Larry can make pasta and grill. That’s it. Oh and of course frozen pizza! Sigh…men. Went shopping for my t day goodies to bring to my friends home Thursday. Have a great week Heather!

  2. looks like fun! I can’t do cloves, I am allergic, so everything pumpkin is out

  3. Fit Minded Mom

    I am the one who cooks and my hubby is the one who cleans. I am a messy cook so he definitely gets the worse end of the stick!!

  4. I have never had pumpkin roll, it sounds delicious. Whenever my husband cooks (maybe once a year) I definitely take a picture of it. LOL

  5. Gigi

    I love pumpkin pie….add a little whipcream and it’s even better.
    Your pumpkin roll looks very tasty. Ill have to try your recipe this thanksgiving.

  6. These look GREAT! Thanks for sharing the recipe girl :) Hope you and your family had a wonderful weekend.

  7. summer9135

    Yum, what a fun pumpkiny post! Danny cleans???!! Time for a family meeting here!!! ha ha

  8. I’d pick pumpkin rolls over pumpkin pie any day. Yum!

  9. This looks so good! I’ve been trying to think of something fun to bring to my sister-in-law’s house for Thanksgiving, and this might just be it! Have a great week with your family. My boys are home from school this week, too. Not me. Boo. I’m stuck at work for a couple more days. :(

  10. Jeanne

    I am definitely making this for Thanksgiving instead of the pumpkin ice cream torte. How many servings do you think it makes? And do you just keep it refrigerated until time to eat and then slice it?

    • Run Eat Play

      I think it makes a good amount of servings, depending how big you cut the slices. I say at least 10 slices, or more if you cut them thinner. The minutes it comes out of the oven, use a knife to loosen the edges and then flip it out of the pan. It was to be done while it’s super hot or it’ll crack. Once it’s rolled the first time, let it cool completely before unrolling to put on the cream cheese filling. Hope that helps!

  11. Jeanne

    Another question. When you take it out of the oven and turn it onto the prepared towel… That sounds tricky! Do you do it really fast??

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>