Pumpkin Roll

I am a lover all of things pumpkin.  With pumpkin in a name, I am more often than not going to try it!  This was the pumpkin experience that got me hooked!  A family friend, who happened to be a wonderful cook, made this recipe and asked if I would assist.  This was during my pre-baking and pre-cooking days when I was just starting college.  Well, the process was kind of fun and the end result was well worth any effort I made and ever since then, I am a pumpkin lover.



  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt


  • 1 cup powdered sugar
  • 8 ounces cream cheese – room temperature
  • 4 Tablespoons butter – room temperature
  • 1/2 teaspoon vanilla

flour and extra powdered sugar


Beat eggs on high speed for 5 minutes.


You are wanting it to get nice and frothy.


Gradually add 1 cup sugar to these frothy eggs while it is still beating away.


Add 2/3 cup pumpkin and squeeze 1 teaspoon of lemon juice.  Stir these in until well mixed.


So far so good.


In a large mixing bowl add your flour, baking powder, cinnamon, ginger, nutmeg, and salt.


Mix together the dry ingredients and then dump that into the bowl with the “wet” ingredients.


Fold the dry into the wet until completely mixed together.  This is still going to be quite runny but not to worry, that is what we want.  Our cake will cook thin.


Spray the bottom of a jellyroll pan with cooking spray and then sprinkle flour in it.  Shake and toss this around until the jellyroll plan is completely covered with the flour. You want it good and covered to keep the cake from sticking to the pan.


Spread the pumpkin mix into the jellyroll pan evenly and pop this into a preheated 375 degree oven for 15 minutes.


While that is cooking, pull out a thin, clean kitchen towel (you don’t want a fluffy kind, you want one that is unfluffy if you get my meaning).  Spinkle powdered sugar over the towel and smooth it around with your hand.  We are going to turn the cake out onto this towel in a bit.


Take a big spatula and go around and loosen the sides of the cake.  This is not going to look perfect, well at least mine never does but just ease around it and loosen all sides and underneath as best you can.


Not sure where the picture before this went but what I did was gently flip the cake out onto the towel covered in the powdered sugar.  This is the underside that was facing the pan.  I then cover this side in powdered sugar.  Not looking so attractive but again, not to fret about.


Now starting at one of the shorter sides (compared to the longer sides), begin rolling the cake up into a log.  You will be rolling the towel with the cake.  Pop this into the refrigerator to cool.


Back to your mixing bowl.  Dump 1 cup powdered sugar, 8 ounce cream cheese, 4 tablespoons butter, and 1/2 teaspoon vanilla and beat this together until creamy.



I could just eat this up but I will refrain because I know how good this will be in a few minutes!


Take the roll out of the refrigerator and unroll it.. not very attractive is it?  no, it is not but it will be in a moment.


Spread the cream cheese mixture over this ugly mess.  Use it all and lay it on nice and thick. Roll it right back up without rolling the towel into it like the last time.


OOOhhhhh…. AAAAhhhhhh!  And it is as good as it looks!


This is not just a Christmas treat and it will be devoured!  Enjoy!  T


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