Jan's Pumpkin Roll with Cream Cheese Filling

Jan's Pumpkin Roll With Cream Cheese Filling Recipe

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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
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


1Preheat oven 375.
Grease 15 x 10in jelly-roll pan lined w/wax paper.
Grease & flour paper.
Sprinkle towel w/powdered sugar.
2Combine 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.
3Immediately loosen and turn cake onto prepared towel.
Carefully peel off paper.
Roll up cake & towel together, starting at narrow end. Cool on wire rack.
4Beat 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.

About Jan's Pumpkin Roll with Cream Cheese Filling

Course/Dish: Cakes, Other Desserts