Pumpkin Roll Ii Recipe

Name: Pumpkin Roll Ii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup sugar; 2/3 cup canned pumpkin; 1 teaspoon lemon juice; 3/4 cup flour; 1 teaspoon baking powder; 2 teaspoons cinnamon; 1 teaspoon ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon salt; Filling; 1 (8 ounce) package cream cheese; 4 tablespoons margarine; 1 cup powdered sugar; 1/2 teaspoon vanilla

Servings: persons

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon lemon juice
3/4 cup flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
Filling
1 (8 ounce) package cream cheese
4 tablespoons margarine
1 cup powdered sugar
1/2 teaspoon vanilla

1
Beat eggs and sugar. Add pumpkin and lemon juice, mixing well, then dry ingredients.
2
Spread batter into a greased and waxed-paper-lined 10x15 jelly roll pan. Bake at 375 for 15 minutes.
3
Remove, allow to cool 15 minutes. Roll cake in tea towel or waxed paper and cool 10 more minutes.
4
Filling: Beat cream cheese and margarine; add sugar and vanilla. Beat till smooth.
5
Unroll cake and spread filling evenly.
6
Re-roll and chill at least one hour before serving.

595

kcal

Calories

Fat

102

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, 1 cup sugar, 2/3 cup canned pumpkin, 1 teaspoon lemon juice, and more.

Yes, Pumpkin Roll Ii 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 Ii

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