A pumpkin pastry that is yummy and easy to make.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10x15 inch jelly roll pan.

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  • In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.

  • Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.

  • Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.

  • Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.

  • Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.

Nutrition Facts

251.8 calories; 3.9 g protein; 33.7 g carbohydrates; 77.2 mg cholesterol; 188.6 mg sodium. Full Nutrition

Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/19/2007
My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper then foil and FREEZE! This really makes the roll very moist firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months. Read More
(101)

Most helpful critical review

Rating: 3 stars
11/29/2010
We usually gobble this dessert up with my old recipe. This one had bit of aftertaste. Wouldn't suggest Read More
(8)
41 Ratings
  • 5 star values: 36
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/19/2007
My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper then foil and FREEZE! This really makes the roll very moist firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months. Read More
(101)
Rating: 5 stars
10/11/2004
This was a great dessert! I've never made one and it was easy! I also used a regular baking sheet instead of a jelly roll pan...it worked fine. (It still took about 20 minutes to bake.) Enjoy! Read More
(36)
Rating: 5 stars
09/24/2007
This is one of the best pumpkin rolls I have EVER had!!! Note be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!! Read More
(35)
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Rating: 5 stars
11/13/2003
Have already made 6 Pumpkin Roll II's since Thanksgiving! Family loves it. Friends in Sunday School asked for receipe today! Very easy and fun to make! Delicious! Read More
(13)
Rating: 5 stars
10/30/2003
This pumpkin roll is great. Everyone loves it butter is the key in the filling. Make sure to use butter instead of margerine in the filling because it is a little to soft with margerine. Again easy great recipe. Read More
(11)
Rating: 5 stars
01/01/2008
Fantastic!! Everyone loved this. I made this for Thanksgiving & Christmas. Easier to make than it sounds. If you make the filling first and refrigerate for about an hour it will thicken up. Not too running for rolling process. Freezes well. Read More
(10)
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Rating: 5 stars
10/12/2010
This is the first time I have made any cake roll. This was an easy to following recipe that turned out wonderful. I recommend to anyone who likes cooking with real pumpkins. Read More
(9)
Rating: 5 stars
03/20/2008
I love this recipe!!! also not really taste good if you add KAHLUA instead of vanilla have also substituted coffee creamer (caramel) very good Read More
(9)
Rating: 5 stars
11/24/2006
I've been wanting to make this cake for a couple of years now but felt a little intimidated by the rolling process. My friend "Cookinme" gave me the courage to give it a whirl. Wow I can't believe how easy it was! It's such a pretty and festive looking cake too. Absolutely wonderful Kathleena and thanks! Read More
(8)
Rating: 3 stars
11/29/2010
We usually gobble this dessert up with my old recipe. This one had bit of aftertaste. Wouldn't suggest Read More
(8)