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Vintage Thanksgiving dessert: Pumpkin spice cake roll with cream cheese filling, frosted with chocolate (1970s)

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Pumpkin cake roll recipe (1984)

Roll a pumpkin cake! It’s the perfect festive cake for Thanksgiving or Christmas

What is a pumpkin cake roll? It’s a lightly-spiced pumpkin cake — filled with a fluffy cream cheese mixture, then frosted with chocolate and decorated with pumpkin candies.


Pumpkin patch cake roll recipe

FOR THE PUMPKIN CAKE ROLL

Ingredients

3 eggs, separated
3/4 cup firmly packed brown sugar
1/2 cup Libby’s Solid Pack Pumpkin
3/4 cup flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves

Directions

Preheat oven to 350 F. In a small mixing bowl, beat egg yolks until thick, about 5 minutes. Gradually add sugar; beat well. Stir in pumpkin.

Sift together dry ingredients; fold into egg mixture. Beat egg whites until stiff peaks form. Fold into batter.

Spread evenly into greased and floured waxed paper lined 15-1/2 x 10-1/2 x 1-inch jelly roll pan. Bake 14 to 18 minutes.

Immediately loosen sides of cake. Invert onto towel lightly dusted with powdered sugar. Remove waxed paper. Starting from narrow end, roll cake in towel. Cool on wire rack.

Unroll cake; spread with cream cheese filling.

MORE  Double layer pumpkin cheesecake pie: The classic recipe (1967)

FOR THE CAKE ROLL FILLING & FROSTING

Ingredients

1 package (8 oz.) cream cheese, softened
6 tablespoons butter or margarine, softened
1 cup sifted powdered sugar
1 teaspoon vanilla extract
Chocolate frosting

Directions

Combine cream cheese and butter. Cream until fluffy. Gradually add sugar and vanilla; beat until well-blended. Spread over cool, unrolled cake. Roll; frost with your favorite chocolate frosting. Decorate cake roll with large or small orange gumdrops, using green frosting for stems, if desired.

Makes 10 servings

MORE: Spice your autumn feasts with Pride O’Pumpkin cake (1953)

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