Jan's Pumpkin Roll with Cream Cheese Filling

Jan's Pumpkin Roll With Cream Cheese Filling

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Jan Shelnutt


I am not a big fan of pumpkin but found this to be wonderful. Found on a Lilly's website.


★★★★★ 1 vote

15 Min


  • 3/4 c
    all-purpose flour
  • 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
    ground cinnamon
  • 1/2 tsp
    ground cloves
  • 1/4 tsp
  • 3
    lg eggs
  • 1 c
  • 2/3 c
    libbys 100% pure pumbkin
  • 1 c
    chopped walnuts [optional]

  • 1 pkg
    8 oz cream cheese, softned
  • 1 c
    sifted powdered sugar
  • 6 Tbsp
    butter or margarine, softed
  • 1 tsp
    vanilla extract
  • ·
    powderd sugar

How to Make Jan's Pumpkin Roll with Cream Cheese Filling


  1. Preheat oven 375.
    Grease 15 x 10in jelly-roll pan lined w/wax paper.
    Grease & flour paper.
    Sprinkle towel w/powdered sugar.
  2. Combine flour, baking powder,baking soda,cinnamon, cloves,and salt in small bowl.
    Beat eggs and sugar in lg mixer bowl until thick.
    Beat in pumpkin.
    Stir in flour mixture.
    Spread evenly into prepared pan.
    Sprinkle w/nuts, if desired.
    Bake for 13 to 15 mins. or until top of cake springs back when touched.
  3. Immediately loosen and turn cake onto prepared towel.
    Carefully peel off paper.
    Roll up cake & towel together, starting at narrow end. Cool on wire rack.
  4. Beat cream cheese, powdered sugar, butter, and vanilla in small mixer bowl until smooth.
    Carefully unroll cake, remove towel.
    Spread cream cheese over cake. Reroll cake.
    Wrap in plastic wrap and refrigerate at least 1 hour.
    Sprinkle w/ powder sugar before serving, if desired.

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About Jan's Pumpkin Roll with Cream Cheese Filling

Course/Dish: Cakes Other Desserts

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