Pumpkin Roll Iii Recipe

Name: Pumpkin Roll Iii
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup white sugar; 2/3 cup pumpkin puree; 1 teaspoon lemon juice; 3/4 cup all-purpose flour; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1/2 teaspoon salt; 1 teaspoon baking powder; 1 1/2 cups confectioners' sugar; 8 ounces cream cheese, softened; 4 tablespoons butter, softened; 1/2 teaspoon vanilla extract

Servings: persons

3 eggs
1 cup white sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
1/2 teaspoon vanilla extract

1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. (I use a 15x18 inch pan lined with waxed paper and then greased and floured.)
2
Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
3
Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
4
Remove cake from pan and place on tea towel (cotton, not terrycloth). Roll up the cake by rolling towel inside cake and place seam-side down to cool.
5
Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
6
When the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

978

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 3 eggs, 1 cup white sugar, 2/3 cup pumpkin puree, 1 teaspoon lemon juice, and more.

Yes, Pumpkin Roll Iii 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.

That's it — enjoy your meal!

Pumpkin Roll Iii

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions