Happy Thanksgiving – Pumpkin Rolls

I would like to extend my  best wishes to all of my readers this year
Here is hoping you have a great day with family and friends. DO eat too much turkey, stuffing,  pumpkin  pie,  watch football and otherwise indulge. 

And in what might be my most un-technical, non-cordcutting  post ever I share this recipe. A family favorite for years. It’s been hand written on a 3×5 card in a file box. I don’t know who “Linda Field” is. It doesn’t even show up in Google. But it’s a great recipe. Enjoy.


3 eggs
2/3 c pumpkin
3/4 c flour
2 tsp cinnamon
1/2 tsp nutmeg

1c sugar
1 tsp lemon juice
1tsp baking powder
1 tsp ginger
1/2 tsp salt

First beat eggs at high speed for 3  minutes. Gradually add sugar; stir in pumpkin and 1 tsp lemon juice. Then stir together flour, baking powder, cinnamon, ginger, nutmeg and salt. Add to pumpkin mixture. Spread in greased and floured deep cookie sheet. Bake at 375 degrees for 15 minutes. Sprinkle tea towel with powdered sugar. Turn cake out on towel and roll both together. Let cool 2 hrs.

1 c powdered usgar
4 Tbsp oleo
2-3 oz cream cheese
1/2 tsp vanilla

Beat with mixer ’til smooth. Add 1 c chopped nuts. Unroll cake and spread with filling. Roll back without towel. Wrap in foil and keep refrigerated.

Linda Field

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