Pumpkin Roll with Cream Cheese Frosting

Name: Pumpkin Roll with Cream Cheese Frosting
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 8 to 10
Ingredients: 3 eggs, beaten; 1 cup white sugar; ⅔ cup pumpkin puree; 1 tablespoon lemon juice; ⅔ cup self-rising flour; 2 teaspoons ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon ground ginger; 1 cup confectioners' sugar; ¼ cup butter, softened; 1 (8 ounce) package cream cheese; 1 teaspoon vanilla extract

Rating: 4.8 stars

41 Ratings
37 Reviews
13 Photos

A pumpkin pastry that is yummy and easy to make.

By Kathleena Lee

Gallery

Recipe Summary

prep:

40 mins

cook:

20 mins

total:

1 hr

Servings:

Yield:

8 to 10

Nutrition Info

Directions

Step 1
Preheat oven to 325 degrees F (165 degrees C). Butter or grease one 10x15 inch jelly roll pan.

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Step 2
In a mixing bowl, beat together the eggs, sugar, pumpkin and lemon juice.
Step 3
Sift together the flour, cinnamon, nutmeg and ginger. Add to wet ingredients and mix well. Spread into pan and bake for 15 to 20 minutes. Remove from oven and allow to cool enough to handle.
Step 4
Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
Step 5
Prepare the frosting by blending together the sugar, butter, cream cheese and vanilla.
Step 6
Before completely cool, unroll cake and spread with cream cheese filling and roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 8 to 10 servings.

Nutrition Facts

Per Serving:

252 calories; protein 3.9g; carbohydrates 33.7g; fat 11.8g; cholesterol 77.2mg; sodium 188.6mg. Full Nutrition

Reviews (37)

Most helpful positive review

GodivaGirl

12/19/2007

My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper then foil and FREEZE! This really makes the roll very moist firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months. Read More

Helpful

(101)

Most helpful critical review

Sandy Noble

11/29/2010

We usually gobble this dessert up with my old recipe. This one had bit of aftertaste. Wouldn't suggest Read More

Helpful

(8)

41 Ratings

5 star values: 36
4 star values: 2
3 star values: 3
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

GodivaGirl

12/19/2007

Helpful

(101)

ICOOKSOME

10/11/2004

This was a great dessert! I've never made one and it was easy! I also used a regular baking sheet instead of a jelly roll pan...it worked fine. (It still took about 20 minutes to bake.) Enjoy! Read More

Helpful

(36)

pixiedust00

09/24/2007

This is one of the best pumpkin rolls I have EVER had!!! Note be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!! Read More

Helpful

(35)

SUSIE NEARHOOF

11/13/2003

Have already made 6 Pumpkin Roll II's since Thanksgiving! Family loves it. Friends in Sunday School asked for receipe today! Very easy and fun to make! Delicious! Read More

Helpful

(13)

DHAWKINS2

10/30/2003

This pumpkin roll is great. Everyone loves it butter is the key in the filling. Make sure to use butter instead of margerine in the filling because it is a little to soft with margerine. Again easy great recipe. Read More

Helpful

(11)

D. Martin

01/01/2008

Fantastic!! Everyone loved this. I made this for Thanksgiving & Christmas. Easier to make than it sounds. If you make the filling first and refrigerate for about an hour it will thicken up. Not too running for rolling process. Freezes well. Read More

Helpful

(10)

Laylagirl

10/12/2010

This is the first time I have made any cake roll. This was an easy to following recipe that turned out wonderful. I recommend to anyone who likes cooking with real pumpkins. Read More

Helpful

(9)

funlovin

03/20/2008

I love this recipe!!! also not really taste good if you add KAHLUA instead of vanilla have also substituted coffee creamer (caramel) very good Read More

Helpful

(9)

LINDA MCLEAN

11/24/2006

I've been wanting to make this cake for a couple of years now but felt a little intimidated by the rolling process. My friend "Cookinme" gave me the courage to give it a whirl. Wow I can't believe how easy it was! It's such a pretty and festive looking cake too. Absolutely wonderful Kathleena and thanks! Read More

Helpful

(8)

Sandy Noble

11/29/2010

We usually gobble this dessert up with my old recipe. This one had bit of aftertaste. Wouldn't suggest Read More

Helpful

(8)

More Reviews

Back to Pumpkin Roll with Cream Cheese Frosting

All Reviews for Pumpkin Roll with Cream Cheese Frosting

- of Reviews

Pumpkin Roll with Cream Cheese Frosting

Servings Per Recipe: 12
Calories: 251.8

% Daily Value *

protein: 8 %

carbohydrates: 11 %

dietary fiber: 3 %

sugars:

fat: 18 %

saturated fat: 35 %

cholesterol: 26 %

vitamin a iu: 22 %

niacin equivalents: 9 %

vitamin c: 2 %

folate: 6 %

calcium: 5 %

iron: 5 %

magnesium: 2 %

potassium: 2 %

sodium: 8 %

thiamin: 6 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for Photos of Pumpkin Roll with Cream Cheese Frosting

1 of 37

All Reviews

GodivaGirl

12/19/2007

Helpful

(101)

ICOOKSOME

10/11/2004

This was a great dessert! I've never made one and it was easy! I also used a regular baking sheet instead of a jelly roll pan...it worked fine. (It still took about 20 minutes to bake.) Enjoy!

Helpful

(36)

pixiedust00

09/24/2007

Helpful

(35)

SUSIE NEARHOOF

11/13/2003

Have already made 6 Pumpkin Roll II's since Thanksgiving! Family loves it. Friends in Sunday School asked for receipe today! Very easy and fun to make! Delicious!

Helpful

(13)

DHAWKINS2

10/30/2003

Helpful

(11)

D. Martin

01/01/2008

Helpful

(10)

Laylagirl

10/12/2010

This is the first time I have made any cake roll. This was an easy to following recipe that turned out wonderful. I recommend to anyone who likes cooking with real pumpkins.

Helpful

(9)

funlovin

03/20/2008

I love this recipe!!! also not really taste good if you add KAHLUA instead of vanilla have also substituted coffee creamer (caramel) very good

Helpful

(9)

LINDA MCLEAN

11/24/2006

Helpful

(8)

Sandy Noble