Pumpkin Roll


If you are fortunate, you will start this recipe by visiting your own garden or a beautiful pumpkin farm such as this one near Cobourg ON. When passing by here it warranted a quick U-turn and a bit of time to enjoy it.  A wonderful break in travels last week.

 Accessories:  Plastic Bowl and Cookie Whips
Preheat oven to 350 degrees
Prepare 10 x 15 Cookie Sheet (greased and floured)
Makes one Jelly Roll

2013.10 Pumpkin Roll

Cake Ingredients: 

  •   3 Eggs
  • 1 cup Sugar
  • 2/3 cup Pumpkin puree
  • 1/2 tsp. Lemon Juice
  • 3/4 cup Flour
  • 1 tsp. Baking Powder
  • 1/2 tsp. Salt
  • 2 tsp. Cinnamon
  • 1 tsp. Ginger
  • 1/2 tsp. Cloves
  • 1/2 tsp. Nutmeg

Filling Ingredients:

  • 1    8 oz. package Cream Cheese
  • 4 tbsp. Butter
  • 1 cup Icing Sugar
  • 1/2 tsp. Maple or Vanilla Extract

For cake batter beat eggs and sugar on high for 3 minutes till fluffy. Reduce speed and slowly mix in remaining ingredients.   Spread mixture evenly in prepared pan.  Bake for 12 – 15 minutes till edges are golden and loosening from pan edge.  Turn onto Dishtowels dusted with Icing sugar or I turned onto a sheet of tin foil as it will not stick to it. Roll up carefully and allow to cool for 20 – 30 minutes.

While the Cake is cooling in the plastic bowl mix together the filling ingredients till smooth.  Unroll the cooled cake and spread with filling and reroll.  Place roll on large sheet of Parchment paper dusted with Icing sugar and wrap tight, twisting the ends to seal.  Refrigerate overnight.  Can be frozen for 3 months.

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