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If you are looking for an easy, yet impressive holiday dessert, then Sunriver Executive Chef Fabrice Beaudoin has just the recipe for you. Pumpkin Roll is a delicious and dazzling dessert that can be made well ahead and placed in the freezer. Just take it out the night before and thaw in the refrigerator before slicing and serving. This masterpiece only looks like it took you hours but it is a very simple, kid-friendly recipe to prepare. Shhhh, only you will know the secret.


Pumpkin Roll Recipe (Yields 16 slices)

1 cup sugar

3 eggs

2/3 cup pumpkin puree

1 tsp baking soda

½ tsp cinnamon

¾ cup flour

Beat eggs and sugar together until well combined. Add the next four ingredients and mix well. Line a ½ sheet pan with parchment paper and coat well with non-stick cooking spray. Pour prepared batter in prepared pan. Bake on 350 for about 15 minutes

Meanwhile while cake is baking, lay out a clean kitchen towel and dust well with powdered sugar.


While the cake is still warm, flip it out onto the towel and pull off parchment paper and roll the cake into the towel, jelly roll style.

Prepare the filling

8 oz. cream cheese at room temperature

2 tbsp butter

1 cup powdered sugar

1 tsp vanilla

Mix all ingredients well until creamy. When cake has cooled in towel, unroll and spread with filling. Roll up the cake, sprinkle with powdered sugar. Freeze for one hour to make slicing easier. Garnish with evergreen sprigs to give it a holiday touch. Have a camera ready to capture the joy on your friends and family faces!

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