Pittsburgh Pumpkin Roll


For the cake:
3 large eggs
1 cup granulated sugar
1 teaspoon baking soda
3/4 cup all-purpose flour
2/3 cup solid pack pumpkin
1/2 teaspoon cinnamon
1/2 cup walnuts (optional)

For the icing:
1 (8 ounce) package cream cheese
1 cup powdered sugar
2 tablespoons butter
1 teaspoon vanilla

To make the cake:
Pre-heat oven to 375 F. Whisk the ingredients (except walnuts) one at a time till smooth in a mixing bowl. Line with wax paper an 11" X 15" jellyroll pan and grease with shortening. Pour in batter. Sprinkle 1/2 cup of chopped walnuts (optional, but you really should). Bake for 15 minutes. Spread a linen dishtowel and sprinkle generously with powdered sugar. Remove pan and carefully flip upside down on towel, remove pan, wax paper and gently roll cake and let cool for 2 hours minimum.

To make the icing and assemble cake:
Mix ingredients together till creamy. Unroll cake and spread icing evenly and re-roll cake in aluminum foil. Place in freezer until 1 hour before serving. Just thaw and slice.

Note: Submitted by Tom.


Reviews of Pittsburgh Pumpkin Roll:

1-1 of 1 reviews  

  A cookie baker in Maryland  Dec 15, 2007
Would make this again.
Very Great. Crowd pleaser. five stars

Add Your Review!

Read the Review Guidelines opens in new window

  • Rating from 1 to 5 (5 being best):
  • Would you make it again? Yes   No
  • Name (optional):
  • E-mail (optional):
  • Do not display name and e-mail with review.
  • Where are you from? (optional)
  • Your comments: