Skip to main content

Pumpkin Roll


  • 3 Eggs
  • 1 cup Sugar
  • 2/3 can Pumpkin
  • 1 teaspoon Lemon Juice
  • 3/4 cup All-Purpose Flour
  • 2 teaspoons Cinnamon
  • 1 teaspoon Ginger
  • 1/2 teaspoon Nutmeg
  • 1/2 teaspoon Salt


  • 8 ounces Cream Cheese, softened
  • 4 tablespoons Butter, or Margarine
  • 1 cup Powdered Sugar
  • 1/2 teaspoon Vanilla


  1. Preheat oven to 350 degrees F.
  2. In large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color.
  3. Add pumpkin and lemon juice, mixing until blended.
  4. In separate bowl, combine flour, baking powder, spices and salt.
  5. Add to egg mixture, mixing well. Spread batter into greased and waxed paper-lined 10x15-inch jelly-roll pan.
  6. Bake for 15 minutes. Remove from oven. Cool for 15 minutes.
  7. Place cake on clean tea towel sprinkled with powdered sugar. Cool 10 minutes longer.
  8. From 10-inch side, roll cake up in towel. Set aside.
  9. While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.
  10. Unroll cake. Evenly spread filling over cake.
  11. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

« Back to the Top Recipes

« Back to the Holiday Guide