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Grandma's Pumpkin Rouladen

Grandma's Pumpkin Rouladen

Southern Living DECEMBER 2004

  • Yield:


  • cooking spray
  • 3 large eggs
  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 2/3 cup canned unsweetened pumpkin
  • 1/2 cup finely chopped pecans, toasted
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon nutmeg
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 1/2 cups powdered sugar, divided
  • 2 (3-ounce) packages cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice


Coat a 15- x 10-inch jellyroll pan with cooking spray, and line with wax paper. Coat wax paper with cooking spray; set aside.

Beat eggs for 5 minutes or until fluffy and light in color; gradually add sugar beating until well combined. Add flour and next 9 ingredients; beat well. Spread batter evenly in prepared pan. Bake at 375° for 15 minutes or until wooden pick inserted in center comes out clean.

Sift 1/2 cup powdered sugar in a 15- x 10-inch rectangle on a towel. When cake is done, immediately loosen from pan, and turn out onto sugared towel. Peel off wax paper. Starting at narrow end, roll up cake and towel together; cool on wire rack, seam side down.

Beat cream cheese and butter at medium speed with an electric mixer until creamy; gradually add remaining 1 cup powdered sugar, beating until blended. Stir in vanilla and lemon juice.

Unroll cake; remove towel. Spread cream cheese mixture on cake, leaving a 1-inch margin around edges; reroll cake. Place on a plate, seam side down; chill at least 3 hours.

Angela M. Kotowicz

117 East Clinton Place #2

St. Louis, MO 63122




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Grandma's Pumpkin Rouladen Recipe