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Pumpkin Roll

Recipe by Carol Ferguson, West Jefferson, Ohio
First place and Best of Show, Cookies & Pastries (Any Filled Pastry), 2017

Baking temperature: 325 degrees
Baking time: 15 minutes
Yield: 15.5 x 10.5 x 1 pan

Ingredients

Cake:

  • 3 large eggs
  • 1 c sugar
  • ¾ c flour
  • 1 t baking soda
  • 2/3 c canned pumpkin

Filling:

  • 8 oz. cream cheese softened
  • 1 c powdered sugar
  • 2 T margarine
  • 1 t vanilla

Instructions

  • For cake: Mix all ingredients by hand
  • Grease pan well
  • Pour batter and smooth into pan
  • Bake for 15 minutes, set out to cool for 15 minutes. Be sure to loosen edges
  • Remove cake and lay on kitchen hand towel and then roll up…let set in towel for 5 minutes
  • For Filling: Use mixer, add all ingredients and beat well
  • Unroll cake and ice, then roll cake back up
  • Slice like a jelly roll
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