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Pumpkin Cake Roll With Cream Cheese Filling

Pumpkin Cake Roll With Cream Cheese Filling
  • Servings : 12
  • Prep Time : 10m
  • Cook Time : 15m
  • Ready In : 25m



1 cup sugar

3/4 cup flour

1 teaspoon baking powder

2 teaspoons pumpkin pie spice

1/8 teaspoon salt

3 eggs, beaten

3/4 cup canned pumpkin

2 tablespoons confectioners’ sugar


8 ounces cream cheese, softened

1 cup confectioners’ sugar

3 tablespoons butter, softened

1 teaspoon vanilla extract

3/4 teaspoon pumpkin pie spice


1 cup finely chopped walnuts (optional)

confectioners’ sugar, for dusting


1. CAKE: Preheat oven to 350°F Butter 15×10-inch baking pan. Line pan with wax paper; butter paper.

2. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean.

3. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners’ sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).

4. FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners’ sugar, butter, vanilla and pumpkin pie spice until well blended and smooth. Stir in walnuts, if desired.

5. ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake.

6. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners’ sugar just before serving.

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