Cream Cheese Pumpkin Roll

Cream Cheese Pumpkin Roll This is great for a Halloween or Thanksgiving dessert.


Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 15 mins

    TOTAL : 2 hrs 10 mins

    SERVING : 10

    YIELD : 1 roll

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10×15-inch jelly roll pan and line with wax paper.

  • Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.

  • Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.

  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.

  • Beat cream cheese, confectioners’ sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.

  • Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Per Serving: 308 calories; protein 4.8g; carbohydrates 41.9g; fat 14.1g; cholesterol 92.6mg; sodium 324.9mg.