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  • 3 - eggs
  • 1 cups - sugar
  • 2/3 cups - canned pumpkin
  • 3/4 cups - flour
  • 1 teaspoons - baking powder
  • 2 teaspoons - cinnamon
  • 1 teaspoons - ginger
  • 1/2 teaspoons - nutmeg
  • 1/2 teaspoons - salt
  • Filling
  • 4 tablespoons - butter or margarine
  • 8 ounces - cream cheese
  • 1 cups - powdered sugar
  • 1 teaspoons - vanilla
  • Directions:

    In a large bowl, combine eggs and sugar, beating well. Add pumpkin until blended.

    In a separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well.

    Spread batter into greased and waxed paper lined 10-by-15-inch jelly roll pan. Bake 15 minutes at 375 degrees F. Remove from pan.

    Cool 15 minutes. Place cake on clean tea towel. Cool 10 minutes longer.

    From 10-inch side, roll cake up in towel; set aside and prepare filling.

    Beat together cream cheese and butter or margarine; stir in powdered sugar and vanilla extract. Blend until smooth.

    Unroll cake on plastic wrap; spread with filling. Roll up cake.

    Brief Description

    Pumpkin cake rolled up with cream cheese filling.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 1 hour(s) 30 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    May 30, 2020

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