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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Cake Roll Recipe

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This recipe for Pumpkin Cake Roll, by , is from Barbara Stofferahn's Favorite Recipes, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kristin Wiener


c. flour
tsp. baking powder
tsp. baking soda
tsp. cinnamon
tsp. cloves
tsp. salt
3 large eggs
1 c. granulated sugar
⅔ c. pumpkin
1 c. chopped walnuts
1 8 oz. pkg cream cheese
1 c. sifted powdered sugar
6 tbsp. butter, softened
1 tsp. vanilla

Preheat oven to 375. Grease 15x10" pan and line with wax paper and grease and flour paper. Sprinkle powdered sugar over the pan. Combine flour, baking powder, baking soda, and spices in a bowl. Beat in eggs and sugar until thick. Beat in pumpkin. Spread in pan and sprinkle evenly with nuts. Bake 13-15 minutes until top springs back. Sprinkle a white tea towel with powdered sugar. Turn onto towel immediately after cooking. Leaving wax paper on, roll cake up in towel and let cool. For filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth. Spread on cake after unrolling and removing wax paper. Roll up in wax paper or foil and refrigerate for at least 1 hour. Sprinkle with additional powdered sugar before serving.

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