Aunt Ruth’s Pumpkin Roll

Aunt Ruth’s Pumpkin Roll, exactly as she sent it to me. I noticed the main difference is that she uses granulated sugar, and most recipes call for confectioner’s sugar. I’ve tried it both ways, and for whatever reason, Aunt Ruth’s is the best.  Could be because she’s Aunt Ruth and does everything right…

“Elaine, when I double this, I use a whole can (small) of pumpkin.  I use an Xlarge 17×11 pan (or use a cookie pan with sides)

Pumpkin Rolls

Cut wax paper to fit pan bottom – spray with Cooking Spray (I spray pan before adding paper as well)
Begin by mixing:

  • 3 eggs
  • 3/4 cup self rising flour
  • 2/3 cup pumpkin
  • 1/4 tsp cinnamon
  • 2/3 cup sugar

Pour in pan. Bake 8-11 min at 325. Cake will be slightly sticky and think.

Have cloth ready (lightly sprinkled with sugar).

  • Immediately turn cake out on cloth. Peel off waxed paper. Gently roll cake in cloth. Let cool completely. Unroll and spread with filling


  • 8 oz. cream cheese (room temp)
  • 3 T butter (room temp)
  • 2/3 cup sugar
  • 1/2 t. vanilla

Mix together until smooth – spread on cake.

Gently roll cake again (without cloth).   Keep in fridge before cutting into slices. Keep in fridge in covered container.

Best when made 1 or 2 days ahead.


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