Janette's Pumpkin Roll

Morgan Chicarelli


Pumpkin roll with cream cheese filling


★★★★★ 1 vote

15 Min


  • 3
  • 1 c
  • 1 tsp
  • 2/3 c
  • 1 tsp
    lemon juice
  • 3/4 c
  • 1 tsp
    baking powder
  • 2 tsp
  • 1/2 tsp
  • 1/2 tsp
  • 1 c
    powdered sugar (for frosting)
  • 6 oz
    cream cheese (for frosting)
  • 4 Tbsp
    butter (for frosting)
  • 1/2 tsp
    vanilla (for frosting)

How to Make Janette's Pumpkin Roll


  1. Cake: Combine flour, baking powder, cinnamon, ginger, nutmeg and salt
  2. In another bowl, beat 3 eggs on high for five minutes.
  3. Fold flour mix into egg mix.
  4. Spread into greased 15x10 floured jelly roll pan.
  5. Bake at 350 degrees for 15 minutes
  6. Filling: Let cream cheese and butter stand at room temperature until soft. Combine powdered sugar, cream cheese, butter and vanilla until smooth.
  7. Unroll cake from towel, spread filling and re-roll. Wrap in foil and chill.

Printable Recipe Card

About Janette's Pumpkin Roll

Course/Dish: Cakes

Show 2 Comments & Reviews

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