Pumpkin Cake Roll Recipe

Name: Pumpkin Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 2/3 c. pumpkin; 1 tsp. baking powder; 1 tsp. ginger; 1/2 tsp. salt; 1 tsp. vanilla; 1 c. finely chopped nuts; 4 Tbsp. softened oleo or butter; 1 c. sugar; 3/4 c. flour; 2 tsp. cinnamon; 1/2 tsp. nutmeg; 1 tsp. lemon juice; 1/4 tsp. soda; 2 (3 oz.) pkg. cream cheese

Servings: persons

3 eggs
2/3 c. pumpkin
1 tsp. baking powder
1 tsp. ginger
1/2 tsp. salt
1 tsp. vanilla
1 c. finely chopped nuts
4 Tbsp. softened oleo or butter
1 c. sugar
3/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. lemon juice
1/4 tsp. soda
2 (3 oz.) pkg. cream cheese

1
Beat eggs and sugar in mixer bowl on high about 5 minutes. Stir in pumpkin and lemon juice.
2
Sift flour, baking powder, salt and spices together.
3
Fold into pumpkin batter.
4
Spread on greased, floured pan or cookie sheet (10 x 15-inch).
5
Sprinkle with nuts.
6
Bake at 375u00b0 for 15 minutes.
7
Turn out on cloth (sprinkled well with powdered sugar).
8
Roll cake in towel and cool on rack or fridge.
9
Don't let get cold, will crack!!
10
Unroll cake and spread with filling.
11
Roll cake carefully and store in fridge until firm.

787

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 eggs, 2/3 c. pumpkin, 1 tsp. baking powder, 1 tsp. ginger, and more.

Yes, Pumpkin Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cake Roll

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