sketch of Bob above the  recipe.

Have you had enough pumpkin pie lately? Try this fabulous pumpkin dessert recipe for something different at the holiday table. It's a pumpkin cake roll with a vanilla cream cheese filling that you chill and slice before serving. The family is going to love this dessert, especially Uncle Joe who won't eat pumpkin pie!


3/4 c. flour
1 t. baking powder
2 t. cinnamon
1 t. ginger
1/2 t. nutmeg
1/4 t. salt
3 eggs
1 c. sugar
2/3 c. pumpkin
1 t. lemon juice
powdered sugar

Sift first 6 dry ingredients together and set aside. Beat eggs on medium speed for 5 minutes or til very thick and gradually add sugar. Stir in pumpkin and lemon juice. Fold in dry ingredients. Spread into a greased and floured (15 inch) jelly roll pan. Preheat oven to 375° and bake 15 minutes. Remove from oven, loosen the edges and immediately turn out onto a powdered sugared towel (about 1/2 c. of powdered sugar). Roll up tightly from the narrow edge using the towel and cool completely.

1 c. powdered sugar
2 pkg. (3 oz. ea.) cream cheese, softened
1/2 t. vanilla
4 T. butter or margarine, softened

Beat all ingredients together til smooth. Unroll the cake (the cake will be laying on the towel at this point) and spread with filling. Roll up without the towel, wrap with foil or plastic and chill before slicing (at least 30 minutes).
(serves 8)

Pumpkin cake roll with a vanilla cream cheese filling recipe is published in our November, 2000 Menu Minder.

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