Pumpkin Roll

Pumpkin Roll

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Carolyn Piercy

By
@clpiercy61

This is a favorite of my family. My Aunt Daisy makes these and keeps some in the freezer to have on hand when needed.

Rating:

★★★★★ 1 vote

Ingredients

  • ROLL

  • 3
    eggs
  • 1 1/2 tsp
    pumpkin pie spice
  • 2/3 c
    canned pumpkin (not pie mix)
  • 1 tsp
    baking soda
  • 1 c
    sugar
  • 3/4 c
    all purpose flour
  • FILLING

  • 2 Tbsp
    margarine
  • 1 pkg
    8 oz cream cheese
  • 3/4 tsp
    vanilla
  • 1 c
    confectioners' sugar

How to Make Pumpkin Roll

Step-by-Step

  1. Prepare filling first. Mix margarine, confectioner's sugar, vanilla and cream cheese until creamy. Set aside.
  2. Preheat oven to 375. Grease a 10 x 15 pan. Line with waxed paper. Grease again. Combine all purpose flour, sugar and baking soda. Add eggs, pumpkin and eggs.
    Pour into pan. Bake for 15 minutes. Turn onto a dishtowel sprinkled with granulated sugar. Roll cake in towel and place in frig for about 20 minutes to cool. Remove from frig. Unroll, remove from towel and spread filling. Roll back up and wrap in plastic wrap or aluminum foil. Place back in frig to cool. May be placed in freezer to next day for serving later.

Printable Recipe Card

About Pumpkin Roll

Course/Dish: Cakes




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