Pumpkin Roll

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Preparation time: 1 hour
Cooking time: 15 min

Difficulty: Medium - experience needed
Serves: 10-15


Cake portion
3/4 cup flour
1 tsp baking powder
2 tsp cinnamon
1 tsp ginger
1/2 tsp nutmeg
1/2 tsp all spice
3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 tsp lemon juice

6-8 oz cream cheese
2 1/2 cups powdered sugar
1/2 cup butter softened
1/2 tsp vanilla
1 cup chopped walnuts


Preheat oven to 350 degrees. Beat eggs and sugar for 10 min. Add pumpkin and lemon juice and mix. In separate bowl add dry ingredients. Slowly add the dry to the wet until just blended. Grease cookie sheet and top w/parafin paper. Spread batter very thinly to edges. Bake 10-15 min til center springs back. Lay dish towel on counter and sprinkle with powdered sugar. While still warm, put cake on towel. Roll w/towel and put in the fridge. Make filling and then once cake has completely cooled, unwrap and add filling and roll back up (without dish towel). Chill then slice.


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