Pumpkin Roll

Pumpkin Roll

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Adrienne May


A Thanksgiving favorite. This is not hard to make, but it takes a bit of practice!! Enjoy!!


☆☆☆☆☆ 0 votes

15 Min


  • 3
  • 2/3 c
  • 1 c
    granulated sugar
  • 1 tsp
    lemon juice concentrate
  • 3/4 c
  • 1 tsp
    baking powder
  • 1/4 tsp
  • 1 tsp
  • 1 tsp
    pumpkin pie spices
  • 1/4 tsp
  • 1 c
    pecans chopped
  • 1 or 2 Tbsp
    powdered sugar
  • 1 pkg
    cream cheese softened (8oz)
  • 1/3 c
    butter (softened)
  • 1 c
    powdered sugar
  • 1 tsp

How to Make Pumpkin Roll


  1. Preheat oven to 375
  2. Grease and flour a 15 x 10 x 1 inch jellyroll pan; set aside.
  3. Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add 1 cup granulated sugar, and beat 5 additional
    minutes. Stir in pumpkin and lemon juice.
  4. Combine flour, baking powder, salt and spices together in a large bowl. Gradually stir into
    pumpkin mixture. Spread batter evenly in pan. sprinkle with 1 cup pecans, gently pressing nuts into batter. Bake at 375 degrees for 12 to 15
  5. Sprinkle 1 to 2 tablespoons of powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Starting at narrow end, roll cake and towel together. cool completely on a wire rack, seam side down.
  6. Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating mixture
    until blended.
  7. Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down.

Printable Recipe Card

About Pumpkin Roll

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy For Kids

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