Pumpkin Roll

Submitted by Patty Cady
Originally in the 2005 cookbook


3 eggs
1 cup sugar
2/3 cup canned pumpkin
3/4 cup flour
2 tsp cinnamon
1 tsp ginger
1/2 tsp cloves
1/2 tsp salt
1 tsp baking powder
3/4 cup walnuts, finely chopped (optional)


  1. Heat oven to 375 degrees F.
  2. Beat eggs for 5 minutes on high speed.
  3. Gradually add sugar. Stir in canned pumpkin. Set aside.
  4. In a separate bowl, combine flour, cinnamon, ginger, cloves, salt and baking powder.
  5. Combine the two mixtures and pour onto a greased and floured (or parchment paper lined) jellyroll pan. Sprinkle with walnuts.
  6. Bake 15 minutes.
  7. Meanwhile, sprinkle a thin dish towel with powdered sugar.
  8. Turn the cake topside down on the towel and roll it up with the towel.
  9. Set aside to cool.


1 8-oz pkg of cream cheese
4 tbsp butter or margarine
1 tsp vanilla
1 cup powdered sugar

  1. Beat cream cheese, butter and vanilla until fluffy on high speed.
  2. Add powdered sugar and beat until fluffy again.
  3. Unroll the cake and frost. Reroll.
  4. Chill completely before slicing.

Slices best when frozen.


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