Pumpkin Roll

Pumpkin Roll Recipe

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Adrienne May


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


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15 Min


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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


  • 1Preheat oven to 375
  • 2Grease and flour a 15 x 10 x 1 inch jellyroll pan; set aside.
  • 3Beat 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.
  • 4Combine 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
  • 5Sprinkle 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.
  • 6Beat 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.
  • 7Unroll 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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