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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Pumpkin Roll Recipe

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This recipe for Pumpkin Roll is from Generations of Summers Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
For cake:
1 c. sugar
3 eggs
2/3 c. pumpkin
1 tsp. vanilla
3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. ground ginger
1/2 tsp. nutmeg
1/2 tsp. salt

For frosting:
1 c. powdered sugar
1 (8 oz.) pkg. cream cheese, softened
4 T. butter, softened
1/2 tsp. vanilla

Directions:
Directions:
In a mixing bowl, gradually add sugar to beaten eggs, beating for 5 minutes. Stir in pumpkin and vanilla, mixing well. In another bowl, combine flour, baking soda, spices and salt. Fold into egg mixture until blended. Pour cake batter into a greased and floured 10x15" jelly roll pan. Bake at 375º for 15 minutes. Immediately turn onto a kitchen tea towel sprinkled with powdered sugar and roll up, leaving towel on the cake as you roll. Cool completely. Fill with the following frosting.
In a small bowl combine powdered sugar, cream cheese, butter and vanilla until smooth and creamy. Unroll cooled cake, removing the towel. Spread cake with frosting and re-roll. Wrap in plastic wrap and refrigerate until ready to serve. Cut into 3/4" slices for serving.

Personal Notes:
Personal Notes:
It is my family's tradition to have pumpkin rolls on Christmas morning.
I have been making this pumpkin roll recipe since 1985. I got this recipe from Bobb and Kayleen Lewis when we went to the Enterprise First Baptist Church.

 

 

 

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