This is an easy recipe for pumpkin rolls with cream cheese.

diane
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. (I use a 15x18 inch pan lined with waxed paper and then greased and floured.)

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  • Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.

  • Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.

  • Remove cake from pan and place on tea towel (cotton, not terrycloth). Roll up the cake by rolling towel inside cake and place seam-side down to cool.

  • Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.

  • When the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.

Nutrition Facts

275 calories; 11.9 g total fat; 77 mg cholesterol; 239 mg sodium. 39.5 g carbohydrates; 4 g protein; Full Nutrition

Reviews (54)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2007
I have been making these rolls for years this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can). Read More
(74)

Most helpful critical review

Rating: 2 stars
12/04/2003
The house smelled wonderful as I baked this but the pumpkin and spice flavor was not strong enough for such a rich cream. Read More
(8)
68 Ratings
  • 5 star values: 48
  • 4 star values: 17
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
12/06/2007
I have been making these rolls for years this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can). Read More
(74)
Rating: 5 stars
12/06/2007
I have been making these rolls for years this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can). Read More
(74)
Rating: 5 stars
12/23/2005
I got this recipe from the Southern Living Cookbook and it's fabulous! The only difference is that you add 1 cup of finely chopped walnuts or pecans sprinkled over the batter before putting the pan in the oven. Also in the cream cheese filling I throw in a dash of rum for the yum rum in the tum...oooo:) Hint: you must roll the cake while still hot and moist and must let cool completely before unrolling to keep from breaking. I make this at holidays a week in advance and freeze and pull out the day of. And in a pinch you can cheat with with cream cheese frosting out of a can but don't tell anyone! he he Read More
(39)
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Rating: 4 stars
12/18/2004
I've made this roll twice.The second time I added 1t of pumpkin pie spice in addition to the other spices.I wanted to enhance the pumpkin flavor. To make it more attractive at serving time I frosted it with a little filling I have saved to which I added 3T of apricot preserves. You could also use peach preserves or orange marmalade for a great flavor combination.My friends enjoyed the more enhanced version the the original version is delicious too. Thanks Diane. Read More
(32)
Rating: 5 stars
01/07/2004
Wow! I just cannot say enough good things about this recipe! I don't know if I would call this easy...I don't think any rolls ever are...but it was SIMPLE. And the finished product is just soooo impressive. The cake was easy to roll with no cracks (always my big problem when making a roll cake) and the filling/icing is just SUBLIME! It's a wonder any of it got on the cakes! Thank you! Read More
(19)
Rating: 5 stars
12/18/2004
I made this recipe following the directions exactly and it came out great the first time. After that I used the advice of the other reviews and used wax paper instead of a towel and I don't use all of the icing just to keep it from oosing. It came out even better and my friends are all still asking for the recipe!! Thanks Read More
(17)
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Rating: 5 stars
12/21/2003
EXCELLENT! i have only heard horror stories about the making of pumpkin rolls. so after 24 years of marriage thought i would try this recipe. well i was so pleasantly suprised. no cracking as i rolled and they are delicious. i am proud of me!! thanks for the great easy recipe. Read More
(13)
Rating: 5 stars
12/14/2004
This pumpkin roll was delicious. I have never made one before and I am not much of a cook but this turned out wonderful! I did not have to use a towel. I just rolled mine up in wax paper and it held its shape perfectly! Read More
(9)
Rating: 2 stars
12/04/2003
The house smelled wonderful as I baked this but the pumpkin and spice flavor was not strong enough for such a rich cream. Read More
(8)
Rating: 5 stars
12/04/2003
This was delicious. Everyone at work raved about it and wanted the recipe. I will definitely make it again! Read More
(7)