Pumpkin Roll

Sara Skaggs


My entire family loves these. And I often make them and sell them at the holiday's. You can also add flavors to your cream cheese filling such as strawberry or cherry.

pinch tips: How to Use Hand & Stand Mixers





10 Min


15 Min



1 c
3/4 c
all purpose flour
1 tsp
baking soda
2/3 c
canned pumpkin
1/2 tsp


8 oz
cream cheese
1 c
powdered sugar
2 Tbsp
butter, softened
1 tsp
vanilla extract

Directions Step-By-Step

For Breading: Mix ingredients together very well. Pour onto a large regular cookie sheet, the kind with sides. (I use Bakers Joy to coat the pan so it doesn’t stick) Spread evenly throughout. Bake at 375° degree in center rack of oven for 15 minutes..
Have a large piece of Wax paper, (lightly floured) on the counter. Turn cookie sheet upside down over wax paper should fall out easily. Center it on the paper as best you can. Roll the wax paper up with the breading and set aside.
For Filling: Mix together all ingredients, until the mixture is nice and smooth. Unroll the cooled breading and spread filling evenly around on the bread. Pick an end that you want to start rolling up with, you can add more filling there if you like…then start rolling the roll up WITHOUT the wax paper.. You may have to peel it away from the breading.
Once you’ve rolled it up, place it on a piece of foil and wrap it up and place in the refrigerator.
Later, open, slice to desired thickness and serve.
Serve chilled. You may also roll the roll in powdered sugar or nuts if you desire before you cut it.
By using Bakers Joy Spray and coating the sides and cracks and especially the center, it will not stick when you dump it upside down. You may also try using no stick foil and roll it in the same instead of using Baker's Joy and the wax paper. Whatever works for you! I found Bakers Joy to work the best.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy