Desserts & Candy

Pumpkin Roll

Name: Pumpkin Roll
Ingredients: 3 eggs; 1 c sugar; 2/3 c pumpkin; 1 tsp lemon juice; ¾ c flour; 1 tsp baking powder; 2 tsp pumpkin spice; ½ tsp salt; Nuts (optional); Filling: 1 c powdered sugar, 2 (3 oz.) packages cream cheese, 4 Tbsp butter, ½ tsp vanilla

From the kitchen of Mary Ringlein

Pumpkin roll cakes became a beloved American fall tradition in the latter 20th century, combining the warm spices of the pumpkin pie tradition with the visual drama of a Swiss roll. In NE Ohio, where fall was a season of genuine celebration — harvest festivals, church dinners, family gatherings — a pumpkin roll on the dessert table announced that the good part of the year had arrived.

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Ingredients

3 eggs
1 c sugar
2/3 c pumpkin
1 tsp lemon juice
¾ c flour
1 tsp baking powder
2 tsp pumpkin spice
½ tsp salt
Nuts (optional)
Filling: 1 c powdered sugar, 2 (3 oz.) packages cream cheese, 4 Tbsp butter, ½ tsp vanilla

Instructions

Beat eggs and sugar well. Add pumpkin and lemon juice. Mix well.
Add flour, baking powder, salt, and spice.
Spread into greased 10×15×1" pan. Optional: top with nuts.
Bake at 375° for 15 minutes.
Turn onto cloth dusted with powdered sugar. Roll up and cool for 1 hour.
Mix filling ingredients. Unroll and spread with filling.
Re-roll loosely and refrigerate for 2 hours or more. Can be frozen.

💡 Tip: A fall favorite — the roll can be frozen and pulled out for unexpected company.