Lois’s Pumpkin Cake Roll

This recipe comes from a dear friend of mine… she loves making this around Halloween and has even made a low fat* version that tastes just as good!


  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup pumpkin or squash
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp salt (optional)
  • 1 cup chopped walnuts (optional)
  • 1 cup confectionary sugar
  • *6 oz. cream cheese, room temperature (use low fat cream cheese, if desired)
  • *4 tbsp softened margarine (or butter), room temperature (you can use as little as 1 tbsp, if desired)
  • 1 tsp vanilla


  • Beat the eggs on high speed for 5 minutes
  • Gradually beat in the sugar
  • Stir in the pumpkin and lemon juice
  • In a separate bowl mix the dry ingredients: flour, baking powder, cinnamon, ginger, nutmeg and salt
  • Slowly add the dry ingredients to the pumpkin mixture on low speed until all of the ingredients are well blended
  • Line a greased 15 x 10 x 1 in. cookie sheet with parchment paper and grease the parchment paper, too
  • Spread the batter evenly onto the pan
  • Sprinkle with nuts, if desired
  • Bake at 375ºF for 15 mins
  • Lay out a dish towel (preferably not a terrycloth towel) and sprinkle it with powdered sugar, this will help the cake from sticking to it
  • Turn out the cake onto the sugared towel and remove the parchment paper
  • Roll up the cake with the towel inside and let it completely cool
    • While the cake is cooling, make the cream cheese filling…
    • Beat all of the ingredients on low speed until well blended
  • Unroll the cake and spread the filling right up to the ends of the cake
  • Now, roll up your cake without the towel
  • Wrap the pumpkin roll up in plastic wrap and refrigerate or freeze it – when you’re ready to serve it, slice it into slices of desired size


Pumpkin Cheesecake

This cheesecake is the ultimate fall treat.  It’s decadent and has just the right amount of sweetness.


    • 1  cup graham cracker crumbs
    • 3/4 cup gingersnaps, finely crushed (put about 20 in a food processor and process until they’re fine)
    • 3 tablespoons light brown sugar
    • 1/2 tsp cinnamon
    • 1 stick butter, melted


    • 3 – 8 oz. packages cream cheese, room temperature
    • 1 – 15 oz. can pumpkin
    • 3 eggs, plus 1 egg yolk
    • 1  1/2 cups granulated sugar
    • 1/2 tsp cinnamon
    • 1/8 tsp nutmeg
    • 1/8 tsp cloves
    • 2 tbsp flour
    • 1 tsp vanilla extract



    • In a medium bowl, combine the graham and gingersnap crumbs, sugar and cinnamon
    • Add the melted butter and mix well
    • Press the mixture down into a flat 9 in. springform pan – make sure the crust comes up along the sides of the pan
    • Beat the cream cheese until it’s smooth
    • Add the pumpkin, eggs, egg yolk, sugar and spices
    • Add the flour and vanilla and mix together until well combined
  • Pour the filling into the crust and spread it out evenly
  • Bake in the oven for 45 minutes at 325°F (wrap the spring form pan in aluminum foil and bake it in a water bath – here are some more tips)
  • After 45 minutes in the oven, turn the oven off and leave the cake in there for another hour
  • After the hour, take the cheesecake out and let it cool on the countertop covered with an inverted large plate/platter – this will slow the cooling process down and prevent cracks
  • When the cheesecake is room temperature, place in the refrigerator for at least 6 hours
  • Top your piece off with some whipped cream and enjoy!

Margaret’s Pumpkin Cake

This recipe comes from a woman who was like a grandmother to me when I was growing up.  It’s the perfect fall treat and makes great muffins, too.


  • 2 cups sugar
  • 4 eggs
  • 1 can pumpkin
  • 1  1/4 cup vegetable oil
  • 3 cups flour
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 cup semi-sweet chocolate chips


  • In a large mixing bowl, combine the dry ingredients: sugar, flour, baking powder, baking soda, cinnamon and salt
  • Using a mixer (hand held or standing), add in the eggs one at a time
  • Continue to mix in the remaining ingredients: pumpkin and oil – mix on medium-high until the batter is smooth
  • Lastly, fold in the chocolate chips
  • Pour the cake batter into a greased bundt pan or muffin pan
  • Bake at 350°F for 1 hour (bake at 350°F 12-15 minutes for muffins)