Submitted by Emma Sherman, Elkland, Mo.


• 3/4 C all-purpose flour

• 1/2 tsp of baking soda

• 1 Tbsp pumpkin pie spice 

• 1/2 tsp cinnamon

• 1/2 tsp ground cloves 

• 1/4 tsp salt

• 3 eggs

• 1 C granulated sugar 

• 2/3 C pumpkin

• 1/4 C powered sugar 


• 1 package cream cheese, softened 

• 6 Tbsp butter, softened

• 1 tsp vanilla, softened 

• 1 tsp pumpkin pie spice

• Powdered sugar for dusting 

Preheat oven to 375 degrees. Grease a 15-by-10-inch cookie sheet and line with wax or parchment paper. Grease and flour the paper. Lay out a large piece of parchment paper (or a kitchen towel), and sprinkle it with a 1/4 cup of powdered sugar.  In a large bowl mix the other dry ingredients for the cake.  In other bowl mix eggs and sugar well, then add in the pumpkin and mix well. Blend the wet and dry ingredients together in one bowl. Then spread evenly onto the prepared pan. Bake the cake for about 13 to 15 minutes. When cake springs back to the touch, it’s ready to be immediately turned out onto the prepared parchment paper or kitchen towel. Then with the narrow end, roll up the cake with the parchment/towel together and let it cool on wire rack. While the cake is cooling, whisk the cream cheese, butter, vanilla, and pumpkin pie spice together.  When cool, unroll the cake carefully and spread the filling evenly over the cake. Reroll and refrigerate for at least an hour – but the Shermans sometimes just dust with powdered sugar and eat it warm.


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