Pumpkin Roll

In our family, we have Pumpkin Roll instead of Pumpkin Pie.  It reminds us of our feisty black lab, Gump. Every year, without fail, Gump managed to steal whatever Pumpkin Roll was left, no matter where we stowed it. He also had a soft spot for Bailey’s Irish Cream and would challenge us for ours. Remembering his mischief makes us smile every holiday meal. Nancy Frantz

Ingredients

  • 3 eggs                                    
  • 1 cup sugar                            
  • 2/3 cup canned pumpkin        
  • 1 teaspoon lemon juice           
  • 3/4 cup flour                          
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 cup finely chopped nuts

Filling

  • 1 cup powdered sugar             
  • 2 (3-ounce) packages cream cheese
  • 4 tablespoons butter1/2 teaspoon vanilla
  1. Beat eggs on high speed of mixer for 5 minutes.  Gradually beat in sugar.  Stir in pumpkin and lemon juice.
  2. In a separate bowl, stir together flour, baking powder, cinnamon, ginger, nutmeg, and salt.  Fold into the pumpkin mixture.
  3. Spread batter on a greased and floured 15 x 10 x 1-inch jelly roll pan.  Top with nuts.  
  4. Bake at 375o F for 15 minutes.
  5. Turn onto towel sprinkled with powdered sugar.  Starting at narrow end, roll towel and cake together.  Cool and unroll.
  6. For filling, combine sugar, cream cheese, butter and vanilla.  Beat until smooth.  Spread over cake.  Roll and chill.

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