photograph by Matt Hulsman

Yield: 10 to 12 servings.


3 eggs
1 cup sugar
⅔ cup mashed pumpkin, cooked
1 teaspoon lemon juice
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 tablespoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup walnuts, finely chopped
Powdered sugar


1 cup powdered sugar
2 (3-ounce) packages cream cheese, softened
¼ cup butter, softened
½ teaspoon vanilla extract

Beat eggs on high until pale yellow; gradually beat in sugar. Stir in pumpkin and lemon juice. Combine flour, baking powder, salt, cinnamon, ginger, and nutmeg. Fold into pumpkin mixture. Pour batter in a greased and floured 15-by-10-by-1-inch jelly roll pan. Sprinkle with nuts. Bake at 375˚ for 15 minutes. Sprinkle powdered sugar on a towel. Invert cake onto towel. Roll up cake in towel, beginning with the narrow edge. Cool cake completely. Unroll cake. Spread with filling to ½ inch of edges. Re-roll cake; chill. 

Filling: Combine all ingredients in a small bowl. Beat with electric mixer at medium speed until smooth and creamy.

Order a cookbook
Find the Brunswick stew recipe above, as well as the church’s secret barbecue sauce, inside Recipes to Remember. To purchase, call Poplar Tent Presbyterian Church at (704) 786-1603.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.