↞ recipe box start page
Category: Desserts
Prep Time: Cook Time: Total Time:
Ingredients
3
eggs
3/4
cup all-purpose flour
2
teaspoons ground cinnamon
1
teaspoon baking powder
1
teaspoon ground ginger
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1
cup granulated sugar
2/3
cup canned pumpkin
1
teaspoon lemon juice
1
cup finely chopped walnuts
Powdered sugar
1
8 ounce package cream cheese, softened
1/3
cup butter, softened
1 1/2
teaspoons vanilla
1 1/2
cups powdered sugar
Directions
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1 inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside.
In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
2. Preheat oven to 375 degrees F.
In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy.
Stir in pumpkin and lemon juice.
Beat in flour mixture on low to medium speed just until combined.
Spread batter evenly in the prepared baking pan.
Sprinkle with walnuts.
3. Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar.
Remove waxed paper.
Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
4. Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar.
5. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.
Better Homes & Gardens
view more member recipes
Pumpkin Cake Roll
view my recipes
print
save
Category: Desserts
Prep Time: Cook Time: Total Time:
Ingredients
3
eggs
3/4
cup all-purpose flour
2
teaspoons ground cinnamon
1
teaspoon baking powder
1
teaspoon ground ginger
1/2
teaspoon salt
1/2
teaspoon ground nutmeg
1
cup granulated sugar
2/3
cup canned pumpkin
1
teaspoon lemon juice
1
cup finely chopped walnuts
Powdered sugar
1
8 ounce package cream cheese, softened
1/3
cup butter, softened
1 1/2
teaspoons vanilla
1 1/2
cups powdered sugar
Directions
1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 15x10x1 inch baking pan. Line bottom of pan with waxed paper or parchment paper; grease paper. Set pan aside.
In a small bowl stir together flour, cinnamon, baking powder, ginger, salt, and nutmeg; set aside.
2. Preheat oven to 375 degrees F.
In a large mixing bowl beat eggs with an electric mixer on high speed about 5 minutes or until thick and lemon color. Gradually add granulated sugar, beating on medium speed until light and fluffy.
Stir in pumpkin and lemon juice.
Beat in flour mixture on low to medium speed just until combined.
Spread batter evenly in the prepared baking pan.
Sprinkle with walnuts.
3. Bake about 15 minutes or until cake springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a clean kitchen towel sprinkled with powdered sugar.
Remove waxed paper.
Roll towel and cake into a spiral, starting from a short side of the cake. Cool on a wire rack.
4. Meanwhile, for filling, in a medium mixing bowl beat cream cheese, butter, and vanilla on medium speed until smooth. Gradually beat in 1 1/2 cups powdered sugar.
5. Unroll cake; remove towel. Spread cake with filling to within 1 inch of the edges. Roll up cake; trim ends. Cover and chill for 2 to 48 hours.
Better Homes & Gardens
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Roll Cake
by sgre52160
3/4 cup all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 4 eggs, separated 1 cup granulated sugar, divided 2/3 cup canned pumpkin (not pumpkin pie filling) 1 tablespoo
by sgre52160
3/4 cup all-purpose flour 2 teaspoons pumpkin pie spice 1 teaspoon baking powder 4 eggs, separated 1 cup granulated sugar, divided 2/3 cup canned pumpkin (not pumpkin pie filling) 1 tablespoo
Pumpkin Cake Roll
by sgre52160
Roll 3 eggs, beaten 1 cup sugar 2/3 cup cooked pumpkin 3/4 cup flour 1 tsp baking soda 2 tsp cinnamon Filling 1 (8 oz) pkg cream cheese, softened 1 cup confectioners sugar 4 tbsp butter
by sgre52160
Roll 3 eggs, beaten 1 cup sugar 2/3 cup cooked pumpkin 3/4 cup flour 1 tsp baking soda 2 tsp cinnamon Filling 1 (8 oz) pkg cream cheese, softened 1 cup confectioners sugar 4 tbsp butter
Pumpkin Cinnamon Roll Coffee Cake
by sgre52160
For the Caramel: 3/4 cup brown sugar 1/4 cup heavy cream Pinch of salt 1 cup chopped pecans, toasted For the Streusel: 1/2 cup brown sugar 1/3 cup flour 4 tbsp unsalted butter, sliced 1 1/2
by sgre52160
For the Caramel: 3/4 cup brown sugar 1/4 cup heavy cream Pinch of salt 1 cup chopped pecans, toasted For the Streusel: 1/2 cup brown sugar 1/3 cup flour 4 tbsp unsalted butter, sliced 1 1/2
Cinnamon Roll Pumpkin Vanilla Sheet Cake
by sgre52160
1 box yellow cake mix 4 eggs 1/2 cup canola or vegetable oil 1/2 cup milk or buttermilk 3.4 ounce box Vanilla Instant Pudding Mix 1/2 cup sour cream 15 ounce can pumpkin 1 stick (8 table
by sgre52160
1 box yellow cake mix 4 eggs 1/2 cup canola or vegetable oil 1/2 cup milk or buttermilk 3.4 ounce box Vanilla Instant Pudding Mix 1/2 cup sour cream 15 ounce can pumpkin 1 stick (8 table
Pumpkin Roll #2
by suemunzlinger
Ingredients -------------------------------------------------------------------------------- 3 eggs 1 cup sugar 2/3 cup pumpkin 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt
by suemunzlinger
Ingredients -------------------------------------------------------------------------------- 3 eggs 1 cup sugar 2/3 cup pumpkin 3/4 cup flour 1 teaspoon baking powder 1/2 teaspoon salt
view more member recipes