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Grandma Bea's Pumpkin Roll Recipe

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

Tammy Herring
Added: Friday, February 20, 2009


3 eggs
1 Cup of sugar
3/4 c canned pumpkin
1 Tablespoon lemon juice
3/4 cup of flour
1 Tablespoon baking powder
2 teaspoons of cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup of nuts


1 1/2 cups powder sugar
8 oz. cream cheese
1/2 cup butter
1/2 teaspoon vanilla

Line a 15X10X1 inch pan with foil. Beat eggs on high for 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. In a separate bowl stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Fold into pumpkin mixture. Pour into lined pan sprinkle with nuts. Bake at 375 for 15 minutes. Turn out on waxed paper, sprinkled with powdered sugar. Roll up in clean towel and cool. When cool, mix powder sugar, cream cheese, butter, and vanilla until smooth. Unroll cake and towel. Spread the cream cheese mixture on the cake. Roll chill 1 1/2 hours. Sprinkle with powder sugar.
The pumpkin roll can be made ahead of time be and kept frozen for a few weeks.

Personal Notes:
Personal Notes:
We would have this for Thanksgiving or Christmas. It was a family tradition. One that Lisa prepared a few times, after my mom couldn't




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