"The belly rules the mind."--Spanish Proverb

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Florence Hardy's 80th Birthday Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melissa Rhodes
Added: Friday, January 2, 2009


Pumpkin Bread

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt


8 oz. cream cheese
4 T. butter
1 c. powdered sugar
1/2 tsp. vanilla

Combine eggs and sugar and beat well. Add pumpkin and lemon juice. In separate bowl combine flour, baking powder, spices and salt. Add to egg mixture mixing well. Spread batter into greased and waxed-paper lined 10 x 15 inch jelly roll pan. Bake 350 for 15 minutes. Cool for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes
longer. From 10 inch. side, roll cake up in towel. Set aside.

While cake is cooling in towel, prepare filling. Beat cream cheese and butter. Add powdered sugar and vanilla and beat until smooth. Unroll cake. Evenly spread filling over cake Roll up cake and wrap in plastic wrap. Chill at least 1 hour before serving. This pumpkin roll freezes well.

Personal Notes:
Personal Notes:
This is one of my all time favorite things to cook. It is a holiday tradition. I have made them for the last several years in a row. Usually, I take a day right before Thanksgiving or Christmas to make quite a few...and Memow always gets one!




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