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Pumpkin Roll

  • 3 eggs
  • 1 cup sugar
  • 3/4 cup pumpkin
  • 1 tsp lemon juice
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 tsp ginger
  • 2 tsp cinnamon
  • powdered sugar
  • 1 cup powdered sugar
  • 1 8 oz. pkg of cream cheese, softened
  • 4 Tbsp butter 1 tsp vanilla extract Powdered sugar for garnish
  1. Preheat oven to 375.
  2. In a large bowl, mix together eggs, sugar, pumpkin, and lemon juice.
  3. In a separate bowl, mix flour, salt, baking powder, cinnamon, ginger, and nutmeg.
  4. Combine both and stir until well blended.
  5. Spray a large non-stick cookie sheet with cooking spray. Pour the batter evenly onto the cookie sheet.
  6. Bake 12-15 minutes or until a toothpick comes out clean.
  7. Sprinkle a clean kitchen towel heavily with powdered sugar.
  8. After baking, turn the cookie sheet onto the towel, the cake should slide out onto the towel.
  9. Roll up the cake into the towel. Let cool 30-40 minutes.
  10. Stir together the cream cheese, powdered sugar, vanilla and butter. Mix well.
  11. After the roll has cooled, unroll it and spread evenly with filling.
  12. Roll back up without the towel. Wrap in foil or plastic wrap and refrigerate for at least an hour, or until filling is firm.
  13. For an added garnish, sprinkle with powdered sugar before serving.
Published: Sunday, December 11th, 2011 by Kelly
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