The only pumpkin roll I have ever eaten is Susan's. Those first bites of yummy goodness reoccurs each holiday. I have never made a pumpkin roll but now that I have Susan's recipe I may try. There are many sweet roll desserts, my sister-in-law Bess shares that her mother makes a delicious chocolate roll. If you have cake roll recipes please send to [email protected].



So the pumpkin roll is not a family tradition in a true sense. It’s a recipe that I got when we (Jo Ann & Susan ) were catering all those years ago with Mardis & Meyer. They used to serve it and I love pumpkin so I got a copy (of a recipe) from them and started making it every year. I used to make it on Thanksgiving but then JoAnn started making pies on Thanksgiving so the pumpkin roll shifted to Christmas instead. And then Amber has made it a few times in recent years instead of me. I know she just uses the basic Libby’s (recipe). I like the recipe from mine better but I don’t turn down many pumpkin rolls. A traditional (holiday) recipe is Broccoli and Hollandaise sauce – used to be pretty much the only time of the year we had it, but I will say, that I make it occasionally now at other times, because my kids both actually like it. Getting Elizabeth to eat anything vegetable related is a challenge!

NOTE: If batter is doubled also double the filling.

Pumpkin Roll

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
1 teaspoon lemon juice
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
½ teaspoon salt
1 teaspoon baking powder

1 ½ cups confectioners' sugar
8 ounces cream cheese, softened
4 tablespoons butter, softened
½ teaspoon vanilla extract

Preheat oven to 350 degrees F. Grease a 15x18 inch pan, then lined with waxed paper and then
grease and flour again on top.

• 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.

• Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter.
• Spread batter onto prepared pan.
• Bake for 15-18 minutes. Cake should spring lightly when touched.
• Remove from oven and allow to cool enough to handle.
• Remove cake from pan and invert on thin cotton towel lined with powdered sugar (not a
terrycloth towel)
• Remove the waxed paper
• Roll up the cake by rolling towel inside cake and place seam-side down to completely cool.

• Prepare the filling by blending together the sugar, cream cheese, butter and vanilla.
• When the cake is completely cooled, unroll cake, remove towel and spread with cream
cheese filling, and roll up again without the towel.
• Wrap with plastic wrap. Refrigerate until ready to serve.
• Sprinkle with confectioner’s sugar and slice into 12-15 servings.