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Pumpkin Roll Recipe

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This recipe for Pumpkin Roll, by , is from Legacy 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!

Contributor:  
Contributor:  
Melissa Borders, Kansas City, KS

Category:
Category:

Ingredients:  
Ingredients:  
3 eggs
1 c. sugar
⅔ c. pumpkin
⅔ c. flour
1 tsp. soda
1 tsp. pumpkin pie spice
1 c. powdered sugar
1 (8 oz) pkg cream cheese
4 T. butter
1 tsp. vanilla

Directions:
Directions:
Preheat oven to 350º. Mix flour, soda and pumpkin pie spice and set aside. Blend eggs, sugar and pumpkin. Add flour mixture and mix well. Spread onto a well-greased jelly roll pan allowing mixture to taper at one end (helps with the rolling once cooked.) Bake for 10-15 minutes.
Mix remaining ingredients and set aside in refrigerator. Once pumpkin cake is cooled, turn out on a cheese cloth lightly dusted with powdered sugar, roll loosely and let cool (this will help form the roll). Once cooled to room temperature, mix cream cheese mixture to soften. Unroll pumpkin cake and spread cream cheese mixture leaving a ¼” border (the cream cheese will spread and may ooze out the sides once you start to roll. This will save some filling.) Roll pumpkin starting from the tapered end. Powder outside of roll before wrapping in wax paper or foil so not to stick to wrapping and chill for at least 1 hour. When ready to serve slice ¼” thick and garnish with powdered sugar and cinnamon.

Personal Notes:
Personal Notes:
This is my mom’s pumpkin roll recipe. She’s been making it for our family every Christmas since I was 15 years old, so for 25 years. My brother and I know she is going to make it every year, but that never keeps us from asking her like a couple of excited little kids.

 

 

 

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