Pumpkin Roll I Recipe

Name: Pumpkin Roll I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3 eggs; 1 cup white sugar; 2/3 cup solid pack pumpkin puree; 1 teaspoon lemon juice; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 1 teaspoon ground ginger; 1 cup chopped pecans; confectioners' sugar for dusting; 1 (8 ounce) package cream cheese; 4 tablespoons butter; 1 cup confectioners' sugar; 1/2 teaspoon vanilla extract; confectioners' sugar for dusting

Servings: persons

3 eggs
1 cup white sugar
2/3 cup solid pack pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 cup chopped pecans
confectioners' sugar for dusting
1 (8 ounce) package cream cheese
4 tablespoons butter
1 cup confectioners' sugar
1/2 teaspoon vanilla extract
confectioners' sugar for dusting

1
Preheat oven to 350 degrees F (175 degrees C).
2
Grease and flour a 10x15 inch jellyroll pan.
3
In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes.
4
Gradually mix in pumpkin and lemon juice.
5
Combine the flour, baking powder, salt, cinnamon, and ginger; stir into the pumpkin mixture.
6
Spread batter evenly into the prepared pan.
7
Sprinkle pecans over the top of the batter.
8
Bake for 12 to 15 minutes, or until the center springs back when touched.
9
Loosen edges with a knife.
10
Turn out on two dishtowels that have been dusted with confectioners' sugar.
11
Roll up cake using towels, and let cool for about 20 minutes.
12
In a medium bowl, combine cream cheese, butter, 1 cup confectioners' sugar, and vanilla.
13
Beat until smooth.
14
Unroll pumpkin cake when cool, spread with filling, and roll up.
15
Place pumpkin roll on a long sheet of waxed paper, and dust with confectioners' sugar.
16
Wrap cake in waxed paper, and twist ends of waxed paper like a candy wrapper.
17
Refrigerate overnight.
18
Serve chilled; before slicing, dust with additional confectioners' sugar.

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 16 ingredients. The key ingredients include: 3 eggs, 1 cup white sugar, 2/3 cup solid pack pumpkin puree, 1 teaspoon lemon juice, and more.

Yes, Pumpkin Roll I 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 I

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