This is great for a Halloween or Thanksgiving dessert.

Junia Sonier
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Filling:

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.

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  • Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.

  • Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.

  • Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.

  • Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

308 calories; 14.1 g total fat; 93 mg cholesterol; 325 mg sodium. 41.9 g carbohydrates; 4.8 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/22/2019
I have a few tips to make things a lot easier when making this cake. 1). Spray jelly roll pan with Pam or similar spray. Lay down parchment or wax paper. Spray this also with Pam or similar spray. 2). While cake is baking prepare a dish towel with a thick coating of powdered/confectioners sugar. 3). When cake is done baking immediately turn it out onto the heavily powdered sugar dish towel. Now roll the cake and dish towel up lay cake on seamed side on a cookie rack until completely cooled. 4). Make your cream cheese filling and if you like add chopped nuts such as pecans walnuts pistachios or whatever suits your fancy! I NEVER add nuts to the batter because chances are the baked cake will crack when you roll it up! 5). Unroll cooled cake and spread your cream cheese mixture evenly leaving about an 1/8 from the cakes edge so it doesn t leak filling when you roll it back up! Roll up after filling. I than wrap finished product first with wax or parchment and THAN with plastic wrap! Refrigerate finished cake being sure seam side is always down. When serving you can if needed sprinkle some more powdered sugar over cake! ENJOY!!! Read More
(3)

Most helpful critical review

Rating: 1 stars
12/20/2015
Lost my old recipe so used this one as it was very similar. Hesitated to line sheets with waxed paper but did it anyway. Big mistake. Paper stuck to cake and by the time I got it scraped off cake was cold and totally fell apart. Read More
(5)
21 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
11/22/2019
I have a few tips to make things a lot easier when making this cake. 1). Spray jelly roll pan with Pam or similar spray. Lay down parchment or wax paper. Spray this also with Pam or similar spray. 2). While cake is baking prepare a dish towel with a thick coating of powdered/confectioners sugar. 3). When cake is done baking immediately turn it out onto the heavily powdered sugar dish towel. Now roll the cake and dish towel up lay cake on seamed side on a cookie rack until completely cooled. 4). Make your cream cheese filling and if you like add chopped nuts such as pecans walnuts pistachios or whatever suits your fancy! I NEVER add nuts to the batter because chances are the baked cake will crack when you roll it up! 5). Unroll cooled cake and spread your cream cheese mixture evenly leaving about an 1/8 from the cakes edge so it doesn t leak filling when you roll it back up! Roll up after filling. I than wrap finished product first with wax or parchment and THAN with plastic wrap! Refrigerate finished cake being sure seam side is always down. When serving you can if needed sprinkle some more powdered sugar over cake! ENJOY!!! Read More
(3)
Rating: 1 stars
12/20/2015
Lost my old recipe so used this one as it was very similar. Hesitated to line sheets with waxed paper but did it anyway. Big mistake. Paper stuck to cake and by the time I got it scraped off cake was cold and totally fell apart. Read More
(5)
Rating: 5 stars
11/22/2019
I have a few tips to make things a lot easier when making this cake. 1). Spray jelly roll pan with Pam or similar spray. Lay down parchment or wax paper. Spray this also with Pam or similar spray. 2). While cake is baking prepare a dish towel with a thick coating of powdered/confectioners sugar. 3). When cake is done baking immediately turn it out onto the heavily powdered sugar dish towel. Now roll the cake and dish towel up lay cake on seamed side on a cookie rack until completely cooled. 4). Make your cream cheese filling and if you like add chopped nuts such as pecans walnuts pistachios or whatever suits your fancy! I NEVER add nuts to the batter because chances are the baked cake will crack when you roll it up! 5). Unroll cooled cake and spread your cream cheese mixture evenly leaving about an 1/8 from the cakes edge so it doesn t leak filling when you roll it back up! Roll up after filling. I than wrap finished product first with wax or parchment and THAN with plastic wrap! Refrigerate finished cake being sure seam side is always down. When serving you can if needed sprinkle some more powdered sugar over cake! ENJOY!!! Read More
(3)
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Rating: 5 stars
10/31/2019
Amazing for the fall great flavour cream cheese filling won t be any better. It turned out way better than I expected it would. Great recipe you need to make it you won t regret it Believe me! Read More
(3)
Rating: 5 stars
11/27/2015
Delicious! We LOVE pumpkin roll and this recipe is fairly similar to the one I usually use so I thought I'd try it out...really REALLY great...everyone at Thanksgiving dinner enjoyed it! I would def make this again YUM! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
11/14/2019
Use a damp to wet towel to roll the cake. Read More
(2)
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Rating: 5 stars
12/02/2019
I used butternut squash instead of pumpkin it was delicious Read More
(1)
Rating: 5 stars
12/07/2019
great recipe will make it again I read comments people are having a hard time to roll I make many different logs and for all of them I use a clean cotton dish towel with powered sugar all over it. drop cake on towel and roll let it cool then unroll and fill very easy to roll back up. Read More
(1)
Rating: 5 stars
12/04/2019
This cake was incredibly delicious and moist. I had no trouble getting it out of the pan because I followed the suggestions here about spraying with Pam. The roll-up looked exactly like the recipe picture which never happens when I bake! I also added a teaspoon of pumpkin pie spice as someone suggested. I don t know how much of a difference it made but the end result was delicious. The cream cheese filling was a little bit too sweet for my taste so in the future I will experiment with less sugar. But I will definitely be making this recipe again it was a big hit at our party.! Read More
(1)
Rating: 5 stars
12/04/2016
This is delicious I used parchment paper there was some sticking when I unrolled it but was easy to use a knife and scrape whenever it stuck. I frosted it with whipped cream for a christmas party. Read More
(1)