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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from The Furey Family Cookbook, Second Edition, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Wednesday, November 21, 2007


3 eggs
1 cup sugar
1/2 cup flour
1/2 cup pumpkin
1 tsp cinnamon
1 tsp baking powder
1/2 tsp nutmeg
chopped nuts (optional)

1/2 stick butter, room temp
1/2 package of cream cheese, room temp
1/2 cup whipping cream
1 cup powdered sugar
1 tsp vanilla

Beat the eggs for 5 minutes.

Add all the remaining ingredients together into the eggs. I combined the flour and spices and added as a unit.

Pour mix onto buttered and floured jelly roll pan (the pam with flour doesn't work with this). Sprinkle with chopped nuts. Bake at 375 for 7-10 minutes. Let cool about 5 minutes.

Loosen the cake with big spatulas - slide under all the way around. Flip onto paper towels, wax paper or linen cloth. Roll it up and let cool on the counter.

Unroll and add the filling. Roll back up and refrigerate.

Personal Notes:
Personal Notes:
From Karie Salas. She will make two at Thanksgiving time and freeze one for Christmas. Also makes a great gift for friends and families.




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