Pumpkin Roll

A delicious and easy make-ahead dessert for Thanksgiving / fall




3 eggs 1 cup sugar ⅔ cup pumpkin ¾ cup all-purpose flour 1 teaspoon baking powder 2 teaspoon cinnamon ½ teaspoon ginger ½ teaspoon nutmeg ½ teaspoon salt

Nutritional information

No nutrition information available


Filling: Beat together 1 pkg. (8 oz.) soft cream cheese & 4 tablespoons butter or margarine. Stir in 1 cup powdered sugar, 1 teaspoon lemon juice, ½ teaspoon vanilla extract; blend until smooth. Preparation: In separate bowl, combine flour, baking powder, sugar, spices & salt. Add to egg & pumpkin mixture, mixing well. Spread batter into greased & wax-paper lined 10 x 15 inch cooking sheet or jelly roll pan. Bake at 350 degrees for 12 minutes. Remove from oven, cool for 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer. From the 10 inch side, roll cake up in towel, set aside. Meanwhile, prepare filling. Unroll cake, remove wax paper, evenly spread filling over cake. Roll up cake (discard towel). Wrap in plastic wrap, cover & chill at least 1 hour. Slice before serving. Keep leftovers in refrigerator.