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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from The Jenkins Family Cookbook Project, 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!

Deborah Jenkins


Cream Cheese filling

3 eggs, well beaten
1 C. sugar
⅔ C. pumpkin
1 T. lemon juice

C. flour
1 tsp. baking powder
2 tsp. cinnamon
tsp. ground ginger
tsp. ground nutmeg
1 C. chopped nuts

Preheat oven to 375......grease and flour jelly roll pan

Whip eggs til thick and foamy (5 min.)
Add sugar gradually to eggs.
Fold in pumpkin an lemon juice

Sift the flour with the other dry ingredients.
Fold into egg mixture, beating til batter is smooth.
Pour into pan and sprinkle with nuts ( I fold the nuts into the batter)
Bake 15 minutes at 375 or until cake springs back.
Immediately loosen cake from edges of pan. Invert onto towel dusted with powdered sugar.
While hot, roll cake and towel from narrow end.
Cool on rack

Roll out when ready to spread cream cheese filling.

Cream Cheese Filling for Pumpkin Roll

note: You can make half of this recipe if you're only going to fill pumpkin roll and not use filling for decor

2 8oz packages of cream cheese
1/2 C. butter, softened
2 C. powdered sugar
1 tsp. vanilla

Beat butter and cream cheese with electric mixer til well blended.
Mix in powdered sugar and vanilla...beat well

Unroll cake, remove towel and spread filling on inside.
Roll up cake
Wrap in waxed paper, then foil
Refrigerate til filling sets.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
couple of hours
Personal Notes:
Personal Notes:
I usually make this every year for Christmas. Another recipe from my P.O. friend
J. B. Catrett




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