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Pumpkin Cake Roll Recipe

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

Peggy Haynie


3 eggs
1 c sugar
3/4 c cooked pumpkin
1 tsp lemon juice
1/2 tsp salt
1 c chopped nuts (pecans)
3 c flour
2 tsp cinnamon
1 tsp baking powder
1 tsp ginger
1 tsp nutmeg
8 oz pkg cream cheese
4 T butter
1 c powdered sugar
1/2 tsp vanilla

Beat eggs 5 minutes, gradually add sugar, pumpkin, lemon juice. Combine flour, baking powder, spices and salt. Fold into pumpkin mixture. Spread onto a greased and floured 15 x 10 cookie sheet. Top with chopped nuts.
Bake 375 for 15 minutes. Turn out onto a tea towel sprinkled well with powdered sugar. Roll up cake in towel while still hot and let cool completely. Unroll and spread with filling which has been mixed together like frosting. Re-roll without towel. Wrap in foil and freeze or chill. Slice into 1/2 slices and serve.

Personal Notes:
Personal Notes:
This is so good and a nice thing to make ahead and have in the freezer so when guests come, you whip out your impressive dessert. I did these in smaller rolls for little mini slices and they were really good.
Dunford's recipe.




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