"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Pumpkin Roll Cake Recipe

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This recipe for Pumpkin Roll Cake, by , is from 'We Love You Alison' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marie Bateman


3 Eggs
1 cup Sugar
2/3 cup Canned Pumpkin (NOT pumpkin filling)
1 tsp Lemon Juice
3/4 cup Flour
2 tsp Ground Cinnamon
1/2 tsp Salt
1 tsp Baking Powder
1 tsp Ground Ginger
1 cup Pecans, chopped
1 cup Powdered Sugar
1/2 tsp Vanilla extract
4 tbs Butter or margarine (softened)
8 oz. Cream Cheese

Preheat oven to 350

Grease and flour a jellyroll pan

In a mixing bowl, beat eggs on high for five minutes.

Gradually add sugar, pumpkin and lemon juice.

Add flour, cinnamon, salt, baking powder and ginger.

Spread batter evenly in pan. Sprinkle pecans evenly on top and press lightly into batter.

Bake for 12 to 15 minutes, or until cake springs back when touched. Loosen edges with a knife. Turn out on two dish towels that have been sprinkled with powdered sugar. Roll up cake in dish towels and let cook for about 20 minutes.

to make the filling, mix powdered sugar, vanilla, butter, and cream cheese together until smooth.

Unroll pumpkin cake when cook, and spread with filling. Reroll without the dish towels. Unroll a long sheet of waxed paper. Put pumpkin roll on waxed paper. Dust pumpkin roll with powdered sugar.

Twist ends of waxed paper like a piece of candy. Put pumpkin roll in refrigerator and chill overnight.

Before slicing, dust with powered sugar.

Serve chilled.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Had a holiday baking contest at work. This recipe came in second place.




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