Pumpkin Roll
This recipe for a pumpkin roll has been in our family for years. I came across it a while ago while sorting through my mother’s old recipe file. No one had made the pumpkin roll for years, but I remembered it was very tasty! We recently had a family gathering, so I decided to bring it to share. It was a huge hit, and disappeared within minutes! While it takes a bit of finesse to roll, unroll, and fill the cake, it really wasn’t difficult. I will definitely keep this in mind for future gatherings.
Pumpkin Roll
A delicious pumpkin cake with a sweet cream cheese filling.
Ingredients
Pumpkin Cake
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 tsp lemon juice
- 3/4 cup flour sifted
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp ginger
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup powdered sugar
Filling
- 1 cup powdered sugar
- 1 pkg cream cheese, softened I used Neufchatel
- 1/2 cup butter, softened
- 1/2 tsp vanilla
Instructions
Pumpkin Cake
- Line 15 x 1 pan with parchment paper.
- Combine flour, cinnamon, baking soda, ginger, nutmeg, salt, and powdered sugar.
- In a separate bowl, beat eggs for 5 minutes at high speed. Gradually add sugar until blended. Stir in pumpkin and lemon juice.
- Fold dry ingredients into pumpkin mix until combined. Spread into parchment paper lined pan. Bake at 375° F oven for 15 minutes.
Filling
- While the cake is baking, mix the filling ingredients. Beat at medium speed the 1 cup powdered sugar, cream cheese, butter, and vanilla until smooth.
- When cake has cooled about 15 minutes, turn cake onto a separate piece of parchment paper sprinkled with powdered sugar. You may use the parchment used when baked, if desired. Roll cake and parchment paper together – the long side. Cool with seam on bottom. May refrigerate for a day before adding filling.
- Unroll cake when cool. Remove parchment paper. Spread filling evenly. Roll again carefully and place on serving dish. Sift powdered sugar on top for decoration. Refrigerate if not serving immediately.
