Nutrition Facts

 

Serving Size: 1 slice, ½ inch thick

Servings Per Container: 32

 

Amount Per Serving:

Dry Mix

Calories: 50

Total Fat: <1 g

Saturated Fat: 0 g

Polyunsaturated Fat 0 g

Monounsaturated Fat 0 g

Cholesterol: 0 mg

Sodium: 52 mg

Potassium 5 mg

Total

Carbohydrate:

12 g

Dietary Fiber: <1 g

Sugars: 10 g

Protein: <1 g

 

Customer Comments:

 

This is the first time I made the pumpkin roll it was so easy and delicious. I sold 2 from a sample of it to neighbors.

Irene Gousheh Surrey, ND

 

Representative’s comments at an arts and craft show:

 

Rep Name: Cynthia Rodriguez

City/State:  Bloomington, MN

Mixes Sampled: I sampled the Pumpkin Roll, and sold out of it!

 

Rep Name: Elizabeth Strohkirch
City/State: Clinton, IL
Customer Feedback: Everyone was impressed with the Pumpkin Roll...it was so pretty, no one could believe I made it myself! :)

 

Additional Recipes:

The following recipes can be found in our cookbook! 

These recipes were donated by customers and distributors all over the United States, and each of these recipes uses the Pumpkin Roll. 

 

Autumn Sticky Rolls

Carrot Cake Loaf

Chocolate Hazelnut Pumpkin Log

Maple Cream Pumpkin Roll

Pumpkin Ice-Cream Loaf

Pumpkin Praline Napoleon

Sweet Potato Roll

 

Here are some ideas for fillings to change up your Pumpkin Roll.

 

1. Using the sugar packet included and cream cheese, add in 1 pkg of butterscotch pudding mix for a butterscotch cream

 

2. Spread a jar of Nutella Hazelnut spread and top with chopped nuts

 

3. Peanut Butter and Jelly- Use our peanut butter pie mix prepared and your favorite flavor jam or jelly.

 

4. Cannoli filling- Using our Chocolate Chip Dip mix prepared with mascarpone cheese.

 

5. Pumpkin Mousse- Made with pumpkin pudding mix (seasonal) prepared as directed then mixed into 2 cups of whipped topping.

Roberta Whalen from Wallingford, CT

 

Pumpkin Chocolate Chip Rolls

Prepare the pumpkin roll as directed. Mix the filling packet as directed and add in 1/4 cup of mini chocolate chips. Then spread on and roll up.

Easy option- After baking the pumpkin cake, don't roll it. Let it cool as it, then cut it evenly in half. Spread your filling on one side and top with the other half of the pumpkin cake. Cut into squares.

Roberta Whalen from Wallingford, CT

Butterscotch Toffee Layer Cake

Ingredients:
1 pkg pumpkin roll, baked as directed in bar pan
1 4oz box of butterscotch pudding
1 8 oz pkg cream cheese
1/2 cup toffee bits ( found near the chocolate chips in baking aisle)

Directions:
Prepare butterscotch pudding as directed on box. In a large bowl using a mixer, soften cream cheese, mix in 1/2 the pudding until you have a creamy filling.
Take your baked pumpkin roll and cut into 3 slices. Spread butterscotch cream on a layer, then top with toffee bits. Repeat with next layer. Refrigerate to set up until ready to sere.
Roberta Whalen from Wallingford, CT

 

Gift Ideas Using This Mix:

 

Put together a Fall themed basket.  Any of these are really nice sitting inside a cornucopia!  Grandma’s Pumpkin Pie/Cheesecake, 5 Minute Microwavable Chocolate Fudge, Pumpkin Bread, Pumpkin Roll, Pecan Pie Muffins, Caramel Pecan Pie, Hot Spiced Cider/Wine, Instant Russian Spiced Tea, Hot Buttered Rum, Spiced Apple Cake, Fruit Crisp, Mama Joy’s Fruit Cobbler, My Poppy’s Sugar Free Pumpkin Pie, and Praline Yams