Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll

  • Prep Time: 40 mins
  • Total Time: 55 mins
  • Servings: 8

    • About This Recipe

    “Sundance Inn Bed & Breakfast, New Braunfels, Texas”

    Ingredients

  • 3eggs
  • 1cupsugar
  • 2/3 cupcanned pumpkin
  • 1teaspoonbaking soda
  • 1teaspooncinnamon
  • 1/2 teaspoonnutmeg
  • 3/4 cupflour

    • Filling

  • 1 (8ounce) packages cream cheese, softened
  • 4tablespoonsbutter, softened
  • 1cuppowdered sugar
  • 1teaspoonvanilla

    • Directions

  • In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
  • Grease a 10″x15″ jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  • Pour batter into the pan and spread evenly.Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
  • While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
  • Turn hot cake onto the towel.
  • Remove waxed paper. Trim off burnt or crusty edges.
  • Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
  • Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
  • Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
  • Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
  • Note – cake cuts best when still slightly frozen.

    • Reviews

  • “Excellent Dessert!! I add a little Orange Zest in the cream cheese filling and pecans on top of the filling, before back rolling up.”

  • “Tastes just like the pumpkin roll I fell in love with last year at the Half Moon Bay Pumpkin Festival. I used waxed paper instead of a kitchen towel and worked just fine.”

  • “This recipe is so easy I usually make two at a time. Not only does it taste great, but I make them and put into the freezer to use at a church circle, club meeting, or for friends who just happen to drop by.I always try to keep at least one in the freezer.”

  • “Delicious,I use goat cream cheese for the filling and I have alsoadded pumpkin to the cream cheese filling,great reviews for both.With the cake I take out the cinnamon and use 1/2 tsp. pumpkin pie spice. I make two at time and try to keep four in the freezer. I rate this dessert 8 stars. Nany”

  • “Excellent Pumpkin Roll, very tasty. I add Pecans ontop of cream cheese filling”

  • “I recently tried this recipe and got rave reviews from family and friends!”

  • “This is a real good cake But I use 1 tsp. of ginger also.Tree:)”

  • “This is a very tasty cake–my recipe calls for sprinkling the batter with 1/2 cup chopped nuts before baking–Delicious!!”

  • “I was determined to make this for my visiting in laws, but couldn’t find canned pumpkin due to the shortage last year.I subbed in applesauce, and it made the most wonderful delicious roll!I highly recommend trying it!Fab recipe.I had to use foil in the pan since I didn’t have paper, but it worked fine!”

  • “Yum!I made this today to complete a special occasion dinner.I used Splenda instead of sugar in the cake and filling.I still used powdered sugar on the towel.The end results were fantastic!I am thrilled that this recipe turned out so well with Splenda.Thank you so much for sharing!”

  • “Perfect!! COULDN”T be easier!!! A great begginer roll and never any complaints!! Thanks Agian!!”

  • “Excellent!! Used grated ginger root and grated nutmeg.”

  • “Use parchment paper instead of wax paper. No need to grease the paper or pan that way! Peels of really easily! I made a few modications. I used Pumpkin Spices from McCormick instead of just the cinamon and ginger. 1.5 teaspoons. I also added a few dashed of ground closves. Really makes it better with the cloves I think. So far I have made about six this season. Everyones loves them! Takes a few times to get the technique right but after watching some youtube videos I was set! Great rolls, will make again for sure!”

  • “WOW!!Was this an excellent dessert!!!!!Made for a family Thanksgiving this past week-end and it was gone!!Made exactly as written and wouldn’t change a thing.Easy to make and taste great!Thanks for the recipe!!”

  • “AMAZING dessert!! I made two of these pumpkin rolls..one for my family and one for a church fall festival..everyone absolutely LOVED this roll!! I got so many compliments on this and was surprised at how easy it was to make..
    I will DEFINATELY be making this recipe again!! 🙂
    Oh..and I do like tip from *angelcakes* using the wax paper instead of a kitchen towel..will have to try that next time..rolling up in a kitchen towel was a bit messy and would rather throw away wax paper when cooled..LOVE it and thanks!! ;)”

  • “Lost original recipe years ago.Closest I have found in several years.Pumpkin Roll cooking frenzy this weekend!8 rolls in the freezer 🙂 Excellent!”

  • “I first had a pumpkin roll while staying at a bed and breakfast in Rhode island. I got the recipe from the lady who ran it, who baked them regularly for her guests. In between moving a few times I lost the recipe. I’m thankful for Saar, I don’t know I would have thought to make this again if I hadn’t been browsing pumkpin recipes. Super easy least to make.”

  • “Love it!!!!”

  • “My apologies for forgetting to rate this excellent recipe, which is now a favorite with my family for the holidays, especially Thanksgiving.I use glass baking pans, which I butter and that works okay.Sometimes the cake will stick a little, but once the filling is in place this is not visible. I always double this dessert, as it does not last long at my house.Thank you for sharing this recipe!”

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