"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Mom's Pumpkin Log Roll Recipe

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This recipe for Mom's Pumpkin Log Roll, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Van Wagenen
Added: Tuesday, April 28, 2009


For cake:
3 eggs
1 c. sugar
2/3 c. canned pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. salt
1/2 tsp. nutmeg
1 c. chopped nuts, optional

For filling:
8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1/2 tsp. vanilla
5 tbsp. margarine/butter, softened

Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Stir together flour, baking powder, cinnamon, ginger, salt, and nutmeg. Fold into pumpkin mixture. Spread on greased and floured 10x15 inch pan (jelly roll size). (I put wax paper in the bottom of the pan and grease that for easy removal.) Top with chopped nuts. Bake at
375 for 15 minutes. Turn out onto towel sprinkled with powdered sugar. Starting at narrow end, roll towel and cake together. Cool. Unroll.

Prepare filling: Combine powdered sugar, cream cheese, margarine, and vanilla. Beat until smooth. Spread over cake and reroll. Chill.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
You can make this ahead and wrap in foil or plastic and freeze. This is a Christmas Eve tradition in our home.




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