top of page

Liliya Lauklan's Pumpkin Roll

Prep Time:

20 Minutes

Cook Time:

15 minutes

Serves:

8 Servings

Level:

Intermediate

About the Recipe

**Can be made gluten-free and dairy-free with the proper ingredients. This is the recipe for the pumpkin roll seen in Range of Heart by Stevi Evelise. Edara Lauklan makes this dessert twice—both times with the intention of sharing it with her aunt, which was inspired by Little Red Riding Hood sharing baked goods with her grandmother. In the book, we learn that the recipe is that of Edara Lauklan's mother, Liliya Lauklan. Truthfully, the recipe came from the kitchen of my own mother, Lori Mager.

Ingredients

For the cake:

  • 3 eggs

  • 1c sugar

  • 2/3c pumpkin pie filling

  • 1t cinnamon

  • 1t baking soda

  • 3/4c flour


For the filling:

  • 8oz cream cheese

  • 4T soft butter

  • 1c powdered sugar

  • 1/2t vanilla extract

Preparation

For the cake:

  1. Preheat the oven to 375°F.

  2. Grease cookie sheet really well (can use baking spray or softened butter).

  3. Mix eggs and sugar together, then add the pumpkin pie filling, cinnamon, and flour.

  4. Pour the mixture onto the greased cookie sheet, spreading it out evenly. Bake for 10-15 minutes.

  5. Tear a piece of wax/parchment paper that's slightly bigger than the cookie sheet. Lay it out on the counter and lightly sprinkle with extra powdered sugar to help avoid the cake sticking to the wax paper.

  6. When it's done baking, gently transfer the cake from the cookie sheet to the wax paper.

  7. Sprinkle a little more powdered sugar on top of the cake, then lay another piece of wax paper on top of it. Gently roll the edge of the cake on one side—along with the wax papers it's sandwiched between—until you have a log. Refrigerate for 30 minutes.


For the filling:

  1. Mix all the ingredients until creamy.


For the cake, continued:

  1. Grab the cooled cake from the fridge and unroll it. Remove the top layer of wax paper.

  2. Evenly spread out the filling mixture onto the now unrolled cake.

  3. Once the filling is spread, roll the cake again and wrap it in a fresh piece of wax paper (or reuse one of the previous pieces).

  4. Place it in the refrigerator for 1-2 hours.

  5. Once the cake is chilled and set, cut the log into 1 or 1.5 inch wide pieces to serve.

bottom of page