Pumpkin Roll

Leila Rockwell


This recipe was given to me by a friend,Louise Stuhr in the 70's and it is one of my favorites.


★★★★★ 2 votes

30 Min
15 Min


  • 3
  • 1 c
  • 1 tsp
    lemon juice
  • 3/4 c
  • 1 tsp
  • 1/2 tsp
  • 2/3 c
    pumpkin, canned or cooked
  • 1 c
    chopped nuts -your choice
  • ·
    powdered sugar enough to sprinkle on towel

  • 1 c
    powdered sugar
  • 2--3 oz pkg
    cream cheese
  • 4 Tbsp
    butter softened
  • 1/2 tsp
    vanilla extract

How to Make Pumpkin Roll


  1. Beat eggs on high speed 5 min. Gradually add sugar, lemon juice. Sift together flour, 1 tsp nutmeg and salt. Add to egg mixture. Fold in pumpkin and spread into greased and floured cookie sheet pan 15 x 10x 1" top with cup of nuts Bake at 350* 15 min and turn out on towel sprinkled with powdered sugar. Roll up. Cool. Unroll and fill with the following
  2. Filling: beat powdered sugar,2 pkg soft cream cheese,4 tbl butter and vanilla until smooth. spread over unrolled cake. Roll up and chill. Cut into slices

Printable Recipe Card

About Pumpkin Roll

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #pumpkin #slices

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