Your Cart is Empty

Lil' Moo Original Pumpkin Roll

Lil' Moo Original Pumpkin Roll

Lil' Moo Original Pumkin Roll

Difficulty level: Medium 


  • 3 large eggs, separated, room temperature
  • 1 cup sugar
  • 2/3 cup canned pumpkin 
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt 


  • Filling: 
    • 8 oz Lil' Moo Original, room temperature
    • 2 tablespoon butter, softened
    • 1 cup confectioners' sugar 
    • 3/4 teaspoon vanilla extract


  1. Line a 15x10x10 inch baking pan with waxed paper; grease the paper and set aside.
  2. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until the sugar is almost dissolved.
  3. In a small bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/2 cup sugar, beating until stiff peaks form. Then, fold the egg whites into the egg yolk mixture. Combine the flour, baking soda, cinnamon, and salt; gently fold into the pumpkin mixture. Spread into prepared pan.
  4. Bake at 375° until cake springs back when lightly touched (around 12-15 minutes). Cool for 5 minutes. Flip the cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel the waxed paper off of the cake. Roll up the cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  5. In a small bowl, beat the Lil' Moo Original, butter, confectioners' sugar, and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without the towel. Cover and freeze until firm. 
  6. Remove the pumpkin roll from the freezer 15 minutes before cutting and serving! 



From our family to yours, welcome to the herd!

© 2024 Sweet Grass Dairy.