This pumpkin roll recipe will satisfy all of your fall dessert cravings. Delicious pumpkin cake rolled around a creamy cheese cake filling.
First you sprinkle the surface with powdered sugar and a clean dish towel on top of that sprinkled with powdered sugar. I was so confused how the dish towel played into the recipe, but it is a pretty handy trick!
Then you cook your cake recipe on parchment paper on a jelly roll pan (cooks a thin cake).
Once baked, pull out the paper/cake and place it upside down on the powdered dish towel, and start to peel off the paper
Then you roll up the cake IN the dish towel and let it cool for an hour. It seemed weird, but worked like a charm.
After the pumpkin roll cools, you unroll it.
Next, frost the pumpkin roll with the scrumptious cream cheese mixture.
Then roll it back up. This time without the towel.
Put the pumpkin roll on a plate and sprinkle it with a bit more powdered sugar.
Slice it up and enjoy!
This pumpkin roll recipe is SO good! When I introduced this to my daughter I told her it was delicious. She replied that it was BETTER than delicious! I have to agree. I ate almost have of the roll myself!
Pumpkin Roll Recipe
Pumpkin cake rolled around a cream cheese filling makes this pumpkin roll the perfect Fall dessert!
- 3 eggs
- 1 c. sugar
- 2/3 c. canned pumpkin
- 1 t. lemon juice
- 3/4 c. flour
- 1 t. baking powder
- 1 t. salt
- 2 t. cinnamon
- 2 t. ginger
- 1/2 t. nutmeg
- 1 stick butter
- 1 pkg. softened cream cheese
- 1 c. powdered sugar
- 1/2 t. vanilla
- Preheat oven to 375. Place parchment paper down on jelly roll pan.
- Beat eggs and gradually add sugar. Add pumpkin and lemon juice and mix well. Set aside.
- Mix together dry ingredients. Add to pumpkin mixture and mix well.
- Pour into jelly roll pan and bake for about 16 minutes.
Immediately when removed, turn out on a dish towel generously sprinkled with powdered sugar (on both sides). Roll towel and cake together and let cool to room temperature.
While cake cools, make the filling by mixing together the cream cheese, butter, powdered sugar, and vanilla until fully combined.
Once cake has cooled, carefully unroll cake, cover cake with cream cheese filling, and re roll.
9.27.10
THAT looks amazing!!! I am definitely going to have to try that!! Thanks for sharing all these awesome recipes!
Looks wonderful! My recipe is from Melissa Vincent. I usually spend an afternoon and make 6 of these then freeze them. They are perfect for neighbor gifts or a last minute dessert. 🙂
YUMMY, If I wasn’t headed to bed in an hour I would make this. Thankfully there is always tomorrow. Thanks for sharing.
Yay!!! I’m so excited that you love this recipe! My mom made these all the time in the fall and around the holidays when I was growing up…my dad LOVES them.
I love the parchment paper idea, and I’m impressed that you were able to roll it out flat again after it cooled. Mine is always still curled up at one end!
Happy baking! 🙂
Yummy….I am so trying this recipe!!!
Looks so good I am going to have to try it out! I found a way to make my own pumpkin puree so I do not have to wait for the stores to get it here!
Thank you so much, Meriem! I hope you enjoy them!
Oh my goodness! I have never made a roll anything because it seemed to complex. You made it look easy. I will be trying this!
Wow! This looks extremely delicious. My kids will surely like this. I will make one tomorrow, hopefully, I make it right. Thanks for sharing this.
So, I made one this morning and I was glad that my daughter liked it. She even asked me to make one again tomorrow. We can make this as a bonding by letting her help me prepare the recipe. You’re awesome!