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  • crystaljohnson

Pumpkin Roll

This is a dessert everyone loves and my mom has been making it for years. I believe you can even find this in grocery stores now! I prefer it for breakfast rather than dessert because it goes soooo well with coffee.

My mom is known for desserts in the family - but she also shows up with green bean casserole and Mexican cornbread every Thanksgiving . So, although she claims not to like cooking, she does a very good job of it!


Roll Ingredients:

3 eggs

1 cup sugar

3/4 cup self-rising flour

2 tsp cinnamon

1/2 tsp dried, ground ginger

1 tsp lemon juice

2/3 cup pumpkin

1 cup chopped pecans

Powdered sugar for dusting


Filling Ingredients:

1 cup powdered sugar

6 oz cream cheese, at room temperature

4 T butter, at room temperature

1 tsp vanilla


Roll Instructions:

  1. Preheat oven to 375 F degrees

  2. Beat 3 eggs on high for 5 minutes

  3. Mix together sugar, flour, cinnamon and ginger in large bowl

  4. Add eggs, lemon juice and pumpkin

  5. Mix well and pour into greased jelly roll pan

  6. Sprinkle 1 cup pecans over top

  7. Bake for 15 minutes

  8. While roll is still warm, sprinkle liberally with powdered sugar

  9. Cover with a large tea towel and invert onto towel

  10. With the towel edge over end of roll-roll up into towel

  11. Cool completely

  12. Unroll and spread on filling

  13. Reroll without towel and chill before serving

Filling Instructions:

  1. Beat room temperature ingredients together until creamy


Slice and enjoy with coffee!

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