Let Me See That PUMPKIN Roll

recipeVirginia HartComment

Although I'm obviously somewhat of New Yorker now (own a Yankees tee and all), my roots are pure Southern. Where I come from, we use three main ingredients in our cooking: cheese, sugar, and buttah'. Lots and lots o' buttah'.

Here is a fam-favorite recipe that combines all three! It makes a perfect dessert for any holiday.

pumpkin roll


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt


  • 8 ounces softened cream cheese
  • 4 tablespoons butter
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla

to do:
in large bowl, combine eggs and sugar, beating with an electric mixer until thick and light yellow in color. add pumpkin and lemon juice, mixing until blended.

in separate bow, combine flour, baking powder, spices and salt. add egg to mixture, mixing well. spread butter into greased and waxed-paper lined 10-by-15-inch jelly-roll pain.

bake at 350 degrees for 15 minutes. remove from oven. cool for 15 minutes. place cake on clean tea towel sprinkled liberally with powdered sugar. cool 10 minutes longer. from 10-inch side roll cake up in towel. set aside.

while cake is cooling in towel, prepare filling. beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

unroll cake. evenly spread filling over cake. roll up cake (without the towel). wrap in plastic wrap. cover and chill at least 1 hour. slice before serving. keep leftover slices refrigerated...if you have any leftovers, that is. enjoy!

until next time.

recipe from diana rattray