Pumpkin Cream Cheese Roll

February 5, 2019



  • 3 eggs
  • 1 cup sugar
  • 2⁄3 cup canned pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1⁄2 teaspoon nutmeg
  • 3⁄4 cup flour


  • 1 (8 ounce) package cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

1 _ In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.

2 _ Grease a 10″x15″ jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.

3 _ 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.

4 _ While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.

5 _ Turn hot cake onto the towel.

6 _ Remove waxed paper. Trim off burnt or crusty edges.

7 _ Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

8 _ Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.

9 _ Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.

10 _ 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.

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