How to make it

  • 1) Preheat oven to 375.
  • 2) Grease a 10 x 15 inch jelly roll pan. Then place a sheet of wax paper in the bottom making sure wax paper extends beyond the edges.
  • 3) In a small bowl, mix together flour, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside.
  • 4) Place eggs in mixing bowl. Using an electric mixer, beat eggs on high speed for 5 minutes. Then, gradually add sugar followed by the lemon juice and pumpkin puree.
  • 5) Reduce speed and gradually add in dry ingredients. Mix until well blended. Pour batter into prepared pan.
  • 6) Bake approximately 12 - 13 minutes. Edges should be golden.
  • 7) Remove from oven and allow to cool 5 - 7 minutes.
  • 8) Lay a pastry towel on the counter. Dust heavily with powdered sugar. Invert cake pan on towel and remove cake. Gently peel wax paper from cake. Dust top of cake with powdered sugar. Fold one end of towel over the cake. Using the towel, roll cake up in towel. (See photos) Place on wire rack and allow to cool completely.
  • 9) In a bowl, mix together cream cheese, vanilla, powdered sugar, and butter until smooth and creamy.
  • 10) Gently unroll cake, leaving it on the towel. Spread filling over the top. If it's crumbly, do a quick crumb coat and then continue frosting. Roll cake back up using the towel to keep the cake stable.
  • 11) Refrigerate at least 1 hr before serving. Dust with additional powdered sugar if necessary.
  • To Freeze: Make sure there is a good coat of powdered sugar on cake. Wrap cake in wax paper. Place in airtight container or wrap in saran wrap and foil.

Reviews & Comments 2

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  • chuckieb 1 year ago
    That's beautiful!
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  • mommyluvs2cook 1 year ago
    I've always been intimidated by pumpkin rolls, but with your instructions, I think I could do it! Bookmarked :)
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