Pumpkin Roll Recipe

Name: Pumpkin Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 eggs; 1 c. sugar; 1 tsp. lemon juice; 2/3 c. pumpkin (canned or cooked and mashed); 1 tsp. ginger; 1 tsp. nutmeg; 2 tsp. cinnamon; 2/3 c. flour; 1 tsp. baking powder; 1/2 tsp. salt

Servings: persons

1
Beat eggs on high speed 5 minutes; gradually add sugar, mixing thoroughly.
2
Stir in pumpkin and lemon juice.
3
Sift together dry ingredients.
4
Add to pumpkin mixture.
5
Spread evenly in a well-greased and floured 10 x 15-inch jelly roll pan.
6
Bake at 375u00b0 for 15 minutes.
7
(If desired, you may sprinkle 1 cup finely chopped pecan on batter before baking.)
8
Turn cake out onto a tea towel well dusted with powdered sugar.
9
Roll up in towel and cool completely.
10
Unroll and spread with filling and re-roll.
11
Chill thoroughly.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 3 eggs, 1 c. sugar, 1 tsp. lemon juice, 2/3 c. pumpkin (canned or cooked and mashed), and more.

Yes, Pumpkin Roll falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pumpkin Roll

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