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  • Writer's pictureTedd Long

Pumpkin Cake Roll

From Rose Ann Long.

This unique holiday dessert may be prepared and frozen weeks ahead.


3 eggs

1 teaspoon baking powder

2 teaspoons cinnamon

¾ teaspoon nutmeg

1 cup sugar

½ teaspoon vanilla

¾ cup flour

⅔ cup pumpkin

1 teaspoon lemon juice

½ teaspoon salt

4 tablespoons margarine

1 cup powdered sugar

1 cup chopped nuts

1 teaspoon ginger

2 -3 ounces cream cheese


Beat eggs for 5 minutes. Add sugar, stir in pumpkin and lemon juice. Stir together flour, baking powder, ginger, cinnamon, nutmeg and salt and fold into pumpkin and egg mixture. Spread in greased and floured 15 x 10 x 1 inch pan, top with nuts. Bake at 375 for 15 minutes. Turn out onto towel, sprinkle with powdered sugar. Roll towel and cake together, cool and unfold. Spread with powdered sugar, cream cheese, margarine, vanilla and roll and chill.

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