Pumpkin Roll with Cream Cheese Filling

Jelean Dokos


I have made this pumpkin roll for several family gatherings and it is always a hit! Just be very careful when rolling it to roll it evenly from both ends and the middle.

★★★★★ 3 votes
15 Min


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1 c
2/3 c
canned pumpkin
1 tsp
lemon juice
3/4 c
all purpose flour
1 tsp
baking powder
2 tsp
1 tsp
1/2 tsp
1/2 tsp


8 oz
cream cheese - softened
4 Tbsp
butter - softened
1 c
powdered sugar
1/2 tsp

How to Make Pumpkin Roll with Cream Cheese Filling


  • 1In a large bowl, combine eggs and sugar, beating well. Add pumpkin and lemon juice, mixing until blended.
  • 2In separate bowl, combine flour, baking powder, spices and salt. Add to egg mixture, mixing well. Spread batter into greased and waxed-paper lined 10x15" jelly roll pan.
  • 3Bake at 350 degrees for 15 minutes. Remove from oven. Coo for 15 minutes. Place cake on clean tea towel sprinkled liberally with powdered sugar. Cool 10 minutes longer. From 10" side, roll cake up in towel. set aside.
  • 4While cake is cooling in towel, prepare filling. Beat together cream cheese and butter; stir in powdered sugar and vanilla and blend until smooth.

    Unroll cake. Evenly spread filling over cake. Roll up cake (without the towel). Wrap in plastic wrap. Cover and chill at least 1 hour. Slice before serving. Keep leftover slices refrigerated. This pumpkin roll freezes well.

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About Pumpkin Roll with Cream Cheese Filling

Course/Dish: Cakes

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