Sunday, November 8, 2009

pumpkin roll.

I can't believe it's already the second week in November. I swear time is flying by.. So as promised, I'm starting the Thanksgiving recipes/traditions. We have some great guests coming up.. this one is from me.

(If you've emailed me and I haven't gotten back to you yet, I will be this week, and as always I'd still love to hear from you. I can always work you in.)

This is a holiday favorite of mine. Forever, I was intimidated by it and didn't dare make it myself. I only had it when other people made it. My cute friend Joice convinced me to give it a try.

Once I tried it, I've never looked back. There really was no reason for intimidation! It is totally delicious and sure to delight all your favorite guests.

Pumpkin Cake Roll

see they even look pretty

The ingredients

Beat your eggs for 5 minutes

Beat in sugar, stir in pumpkin and lemon. Add dry ingredients and mix until blended

grease and line with wax paper a 15 x 14 x 1 pan
pour batter into pan and bake.

sprinkle powdered sugar on flattened dish towel. Invert cake onto towel as soon as it comes out of the oven

carefully remove the waxed paper

and roll up in the towel. This must be done while it is hot so the cake does not crack or tear
stick in fridge and allow to cool completely.

make cream cheese filling

unroll cake and drop filling by spoonful

spread evenly over entire cake

and roll it back up. Wrap in foil or plastic wrap and refrigerate 45 minutes

slice and serve! So easy and So yummy!!

Pumpkin Cake Roll

3 eggs
1 c. sugar
2/3 c. pumpkin
1 tsp. lemon juice
3/4 c. flour
1 tsp. baking powder
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. chopped nuts
(you can not see these in the picture because I left them out on behalf of my dad)

Beat eggs on high speed for 5 minutes. Beat in sugar, stir in pumpkin and lemon juice. Add all dry ingredients and mix until well blended. Pour into a well greased 15 x 14 x 1 inch pan lined with wax paper. Sprinkle nuts on top and bake at 375 for 15 minutes. Sprinkle dish towel with powdered sugar and immediately invert cake onto towel. Roll up and let cool completely.


1 c. powdered sugar
6 oz. cream cheese
4 T. butter
1/2 tsp. vanilla

Beat until smooth. I would recommend letting the cream cheese soften and beat it well before adding other ingredients to avoid chunks.

Unroll cake and spread with filling. Roll up again. Wrap in plastic wrap or foil and refrigerate for 45 minutes or until ready for use. Slice and serve.


  1. I've also made this same style of dessert with angel food boxed cake mix. Mix it according to package directions - and divide the cake batter into TWO parts. Place them each on an ungreased, parchment-lined 11x17 pan and bake for just 10-15 minutes. Then cool slightly and remove from pan. FILL the roll cake with boxed pudding mix combined with whipped cream - or even just a home made freezer jam.

    SO PRETTY and so easy. and delish too.

  2. that looks DELISH!!! I think it might be a little bit over my head, though...but it looks like a good project to try. Yum, yum, and more yum!

  3. I have been wanting this recipe forever! Thank you, thank you!

  4. I admit this looked so good on your blog I had to try it. I'm in heaven this is soooooo good and super easy to make!! :)

    Thank you for sharing, I can see the pumpkin roll becoming a family favorite of ours for years to come!


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