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Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Iowa Family & Consumer Sciences Educators for Progress, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Brockway, Retired - Burlington HS
Added: Wednesday, April 29, 2009


3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt

1 c. powdered sugar
1 8-oz. pkg. cream cheese, softened
4 T. butter
1/2 tsp. vanilla
1/3 c. pecans, if desired

Beat eggs on high speed 5 minutes. Gradually beat in sugar. Stir in pumpkin and lemon juice. Combine and sift flour and remaining dry ingredients (except the nuts). Fold the flour mixture into the pumpkin-egg mixture.
Spread in a 15X10 pan or a 12X18 pan, lined with wax paper. Bake for 10-15 minutes at 375. Loosen edges with a knife, then turn onto a towel sprinkled with powdered sugar. Roll towel and cake together.
Combine all filling ingredients and beat until fluffy. Unroll cake and spread filling over cake. Top with nuts, if desired. Roll cake up again and chill.
Cut each slice of cake and sprinkle with cinnamon before serving. Makes 14-16 servings.

Personal Notes:
Personal Notes:
Cover and store in refrigerator for up to 3 days. Keeps well in freezer for 1 week.




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