Pumpkin Cake Roll(Yields 8 Large Slices) – a delicious recipe with eggs, sugar, pumpkin, lemon juice, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat eggs on high speed for 5 minutes.
2
Gradually beat in sugar.
3
Stir in pumpkin and lemon juice.
4
Stir together flour, baking powder, cinnamon, ginger, nutmeg and salt.
5
Fold into batter.
6
Line a greased 15 x 10 x 1-inch jelly roll pan with waxed paper and grease the paper.
7
Spread batter evenly in pan. Sprinkle with walnuts.
8
Bake in preheated 375u00b0 oven for 12 to 15 minutes, until cake tests done when toothpick is inserted.
9
Turn onto towel which has been sprinkled with confectioners sugar. Remove paper.
10
Starting at narrow end, roll up cake and towel together.
11
Cool; unroll.
12
Spread with cream cheese filling; roll up again.
13
Chill or freeze, wrapped in foil, until ready to use. Cut in slices.
904
kcal
Calories
47
g
Fat
106
g
Carbs
23
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 3 large eggs, 1 c. granulated sugar, 2/3 c. canned pumpkin or squash, 1 tsp. lemon juice, and more.
Yes, Pumpkin Cake Roll(Yields 8 Large Slices) 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.
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