Pumpkin Cake Roll
Recipe type: pumpkin dessert
Prep time: 
Cook time: 
Total time: 
This recipe makes one pumpkin roll. I usually double the recipe and freeze one roll, then serve the other. You can also make this in stages: A) Make it and serve it B) Make it and freeze it C) Make the cake and refrigerate; then do the filling the day you want to serve it. You choose!
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin
  • 1 tsp. lemon juice
  • ¾ cup flour
  • 1 tsp. baking powder
  • 2 tsp. cinnamon
  • 1 tsp. ginger
  • ½ tsp. nutmeg
  • ½ tsp. salt
  • FILLING: 1 cup confectioners sugar, 6 oz. cream cheese, 4 Tbsp. butter, ½ tsp. vanilla
  1. Beat eggs at high speed for 5 minutes.
  2. Beat in sugar until well blended.
  3. Stir in pumpkin and lemon juice.
  4. Combine flour, baking powder, spices and salt; fold into pumpkin mixture.
  5. Spread in greased and floured 15 x 10 x 1-in. jelly roll pan.
  6. Bake at 375 for 15 minutes.
  7. Remove cake from oven and turn out on clean linen towel liberally dusted with confectioners’ sugar.
  8. Starting at narrow end, roll towel and cake together; cool.
  9. Make filling by combining ingredients and mixing until smooth
  10. Unroll cooled cake; spread with filling to within 1 in. of edges.
  11. Roll back up and chill. Dust with additional confectioners’’ sugar before serving.
Recipe by My Windowsill at https://mywindowsill.com/pumpkin-cake-roll/