Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Halloween Central >

    24 Spook-tacular Snacks

    24 Spook-tacular Snacks

    Try These Petrifyingly Perfect Party Bites
    Top Trick-Or-Treat Sweets

    Top Trick-Or-Treat Sweets

    19 Boo-tiful Baked Goods
    How to Roast Pumpkin Seeds

    How to Roast Pumpkin Seeds

    A Tasty Snack For Your Little Goblins
    You are in: Home / Recipes / Pumpkin Cake Roll With Cream Cheese Filling Recipe
    Lost? Site Map

    Pumpkin Cake Roll With Cream Cheese Filling

    Pumpkin Cake Roll With Cream Cheese Filling. Photo by DuChick

    1/3 Photos of Pumpkin Cake Roll With Cream Cheese Filling

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Lubie's Note:

    I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric




    1. 1
      PREHEAT oven to 375°F.
    2. 2
      Grease 15 x 10-inch jelly-roll pan; line with wax paper.
    3. 3
      Grease and flour paper.
    4. 4
      Sprinkle towel with powdered sugar.
    5. 5
      COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
    6. 6
      Beat eggs and sugar in large mixer bowl until thick.
    7. 7
      Beat in pumpkin.
    8. 8
      Stir in flour mixture.
    9. 9
      Spread evenly into prepared pan.
    10. 10
      Sprinkle with nuts (if desired).
    11. 11
      BAKE for 13 to 15 minutes or until top of cake springs back when touched.
    12. 12
      Immediately loosen and turn cake onto prepared towel.
    13. 13
      Carefully peel off paper.
    14. 14
      Roll up cake and towel together, starting with narrow end.
    15. 15
      Cool on wire rack.
    16. 16
      BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
    17. 17
      Carefully unroll cake; remove towel.
    18. 18
      Spread cream cheese mixture over cake.
    19. 19
      Reroll cake.
    20. 20
      Wrap in plastic wrap and refrigerate at least one hour.
    21. 21
      Sprinkle with powdered sugar before serving, if desired.

    Ratings & Reviews:

    • on November 10, 2002


      This recipe is great! I use pecans in mine just because I like them better, but I guess any nut (or none for that matter), it would still be good! :-) I baked my own pie pumpkin because we had one from Halloween. The taste was an amazing difference! Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 01, 2011


      I made 4 of these for my Christmas treat baskets this year and was very happy about how they turned out. I did not add the nuts due to the chance of treat recipients maybe having nut allergies but the rolls did not need them. The cream cheese filling is super, I mean SUPER, good too. My sister actually stole some of it to put on toast. If there is something I would advise people of before they try to make this is, do NOT think you can use parchment paper on the cookie sheet you bake the cake in. Yes it will not stick to the parchment at all like it does to the wax paper, but I learned that if the bottom layer doesn't get removed when you pull the wax paper off the roll will crack when you unroll it and fill it. Very disappointing when it happen to 2 of my rolls :-/ but after I figured out what was going on it was an easy fix. Thanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 02, 2009


      I use a lot more than 1/4 cup of powdered sugar on my tea towel (jelly roll experience), real Philly cream cheese and unsalted butter. This is a recipe I have loved for a long time! ;) Make sure you don't cool the cake before you roll it in the towel. If you have trouble peeling off the waxed paper try peeling it in strips. If you grease it well and flour it well you will be able to do this very easily. LOVE IT!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (24)


    Nutritional Facts for Pumpkin Cake Roll With Cream Cheese Filling

    Serving Size: 1 (122 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 422.1
    Calories from Fat 183
    Total Fat 20.3 g
    Saturated Fat 11.5 g
    Cholesterol 123.8 mg
    Sodium 418.3 mg
    Total Carbohydrate 55.9 g
    Dietary Fiber 1.0 g
    Sugars 45.0 g
    Protein 5.5 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes