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Community Recipe
from [Linwaite]

Pumpkin Roll

from Mary Barchi

  • Yield: 20 servings


  • 3 eggs
  • 1 cup(s) sugar
  • 2/3 cup(s) pumpkin
  • 3/4 cup(s) flour
  • 1 tablespoon(s) lemon juice
  • 2 teaspoon(s) cinnamon
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) ginger
  • 1/2 teaspoon(s) salt
  • filling
  • 8 ounce(s) cream cheese
  • 4 tablespoon(s) butter
  • 1 cup(s) posdered sugar
  • 1/2`tea teaspoon(s) vanilla


Combine eggs, sugar, blend all pumpkin and lemon juice and mix to blend. Combine flour, baking powder, spices and salt. Ad flour mixture to egg mixture. Spread in greased and wax paper lined 10 X 15 jelly roll pan. Bake at 350 degrees for 15 minutes, cool 15 minutes. Place cake on towel for 10 minutes, take 10 inch side and roll up in towel. Set aside. Prepare filling, unroll cake and spread cake with filling. then roll up. (like jelly roll) Cover with plastic wrap, chill for 1 hours. May be frozen (wrap in foil if you freeze it)

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Pumpkin Roll Recipe