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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Russ Monger
Added: Saturday, August 11, 2007


3/4 c. all purpose flour
1 c. sugar
1 tsp. baking soda
1 tsp. nutmeg
2 tsp. cinnamon
1 tsp. ginger
1 c. pumpkin
3 eggs
1 tsp. lemon juice
1 (8 oz.) cream cheese
1/4 c. butter
1 tsp. vanilla
1 c. confectioner's sugar

Preheat oven to 375 F. Grease and flour a 9 x 13 jellyroll pan or cookie sheet. In a large bowl, mix together flour, sugar, baking soda, pumpkin spice and cinnamon. Stir in pumpkin, eggs and lemon juice. Pour mixture into prepared pan, spreading the mixture evenly. Bake for 15 minutes.
Lay a damp linen towel on counter, sprinkle it with confectioner's sugar, and turn the cake onto towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
Make the icing: Blend cream cheese, butter, vanilla, and sugar. When the cake has cooled, unroll and spread icing onto it. Immediately re-roll (not with the towel) and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut into slices just before serving.




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