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My review
Pumpkin Roll III
Diane
"This is an easy recipe for pumpkin rolls with cream cheese."
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Ingredients
1 h 10 m servings 275 calsOriginal recipe yields 12 servings (12 to 15)
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Directions
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Prep
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Cook
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Ready In
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. (I use a 15x18 inch pan lined with waxed paper and then greased and floured.)
- Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
- Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
- Remove cake from pan and place on tea towel (cotton, not terrycloth). Roll up the cake by rolling towel inside cake and place seam-side down to cool.
- Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
- When the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.
Nutrition Facts
Per Serving: 275 calories; 11.9 g fat; 39.5 g carbohydrates; 4 g protein; 77 mg cholesterol; 239 mg sodium. Full nutrition
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Reviews
Read all reviews 5365 Ratings
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Most helpful positive review
12/6/2007
I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter in...
Most helpful critical review
5/3/2002
The house smelled wonderful as I baked this, but the pumpkin and spice flavor was not strong enough for such a rich cream.
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12/6/2007
I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter in...
12/23/2005
I got this recipe from the Southern Living Cookbook and it's fabulous! The only difference is that you add 1 cup of finely chopped walnuts or pecans sprinkled over the batter before putting the ...
12/17/2004
I've made this roll twice.The second time I added 1t of pumpkin pie spice in addition to the other spices.I wanted to enhance the pumpkin flavor. To make it more attractive at serving time, I fr...
12/18/2001
Wow! I just cannot say enough good things about this recipe! I don't know if I would call this easy...I don't think any rolls ever are...but it was SIMPLE. And the finished product is just soooo...
12/17/2004
I made this recipe following the directions exactly and it came out great the first time. After that, I used the advice of the other reviews and used wax paper instead of a towel, and I don't u...
11/25/2003
EXCELLENT! i have only heard horror stories about the making of pumpkin rolls. so after 24 years of marriage, thought i would try this recipe. well, i was so pleasantly suprised. no cracking...
12/14/2004
This pumpkin roll was delicious. I have never made one before and I am not much of a cook, but this turned out wonderful! I did not have to use a towel. I just rolled mine up in wax paper and...
5/3/2002
The house smelled wonderful as I baked this, but the pumpkin and spice flavor was not strong enough for such a rich cream.