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Pumpkin Roll Recipe

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

Gloria Thompson
Added: Tuesday, March 10, 2009


3 eggs
1 cup white sugar
2/3 cup solid packed pumpkin puree
1 t. lemon juice
3/4 cup all-purpose flour
1 t. baking powder
1/2 t. salt
2 t. ground cinnamon
1 t. ground ginger
1 cups chopped pecans (optional)
confectioners' sugar for dusting

1 (8 ounce) package cream cheese (softened)
4 T. butter
1 cup confectioners' sugar
1/2 t. vanilla extract

Preheat oven to 350. Grease & flour 10 x 15 inch jellyroll pan.
In a barge bowl beat eggs, & sugar on high speed for five minutes. Gradually mix in pumpkin & lemon juice. Combine flour, baking powder, salt, cinnamon & ginger. Stir into pumpkin mixture. Spread batter evenly into prepared pan. Sprinkle with pecans.
Bake for 12 to 15 minutes or until the center springs back when touched. Sprinkle two dishtowels with confectioner' sugare. Loosen edges with a knife. Turn out onto dishtowels and roll up cake using towels. Let cool for about 20 min.
In a medium bowl combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla. Beat until smooth. Unroll pumpkin roll when cooled. Spread with filling and roll up. Place roll on a long sheet of wax paper and dust with confectioners' sugar. Wrap roll in waxed paper and refrigerate overnight.




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