Recipe Database
Dollywood’s Famous Pumpkin Roll
Dollywood’s Famous Pumpkin Roll
For pumpkin roll
**¾ cup flour
½ tsp baking powder
½ tsp baking soda
½ tsp cinnamon
¼ tsp ground cloves
¼ tsp salt
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin
Powdered sugar for dusting
¼ cup chopped (Georgia pecans) optional
Cream Cheese Icing
1 (8) oz package cream cheese (softened)
1 ¼ sifted powdered sugar
5 tbsp butter or margarine (softened)
1 tsp vanilla extract

Preheat oven to 350 degrees. Grease 15x10 inch jelly roll pan; line with wax paper. Grease and flour paper. Sprinkle linen towel with powdered sugar. Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a bowl. Beat eggs and granulated sugar in mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with chopped nuts, if desired. Bake for 13-15 minutes or until cake springs back when touched. Immediately, turn cake out onto prepared towel. Carefully peel off paper. Roll cake up in the towel, starting with narrow end. Cool on wire rack. For icing Beat cheese, powdered sugar, butter and vanilla in a mixer bowl until smooth. Unroll cake, remove towel. Spread cheese mixture over cake. Re-roll cake. Wrap in plastic wrap, refrigerate a least 1 hour. Sprinkle with powdered sugar if desired.

This recipe presented by Dollywood Chef Marty Seagins. ** Flour from Dollywood’s own Grist Mill…it’s great!