Recipe For Pumpkin Roll


This week I am cleaning out the freezer. Every few months (or sooner), I suggest everyone do this. I can guarantee you will always find at least one surprise.

It might be that little bag of chocolates that you stashed in the back corner of the bottom shelf to save for a crazy day or it might be a ham bone from Easter 3 years ago that really just needs to be trashed. {sigh}. I might suggest labeling items with the date you initially froze or bought it just to help figure out what you have. I will admit to finding a bag or what I thought was one thing, only to find out once it thawed that it was something else entirely.I made up a couple of pumpkin rolls a few weeks ago. They are such a delicious dessert and they come in SO handy on very bad, terrible, no good, rotten days.

1. Info for Pumpkin Roll

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: unavailable
  • Calories: unavailable

2. Ingredients for Pumpkin Roll

  • cake:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup pumpkin
  • 1 tsp lemon juice
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • filling:
  • 1 cup powdered sugar
  • 6 oz cream cheese
  • 4 Tbsp butter

3. Directions:

  1. Beat eggs until light yellow.
  2. Add sugar, pumpkin and lemon juice.
  3. Beat well.
  4. Combine dry ingredients and add.
  5. Grease and line a jelly roll pan with waxed paper (I use a silicone baking sheet instead of waxed paper).
  6. Spread mixture in pan.
  7. Bake 375 degrees 15 minutes.
  8. Turn out on a dish towel sprinkled with powdered sugar.
  9. Remove waxed paper, roll up in the towel and let cool.
  10. Meanwhile, make filling.
  11. Cream together cream cheese and butter.
  12. Add powdered sugar.
  13. Add vanilla.
  14. Unroll cake, spread with filling, re-roll, chill to serve immediately or freeze for future use.

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