Pumpkin Cream Cheese Roll

Total Time
Prep 40 mins
Cook 15 mins

Sundance Inn Bed & Breakfast, New Braunfels, Texas

Ingredients Nutrition


  1. In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
  2. Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  3. Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
  4. While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
  5. Turn hot cake onto the towel.
  6. Remove waxed paper. Trim off burnt or crusty edges.
  7. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
  8. Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
  9. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
  10. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
  11. Note - cake cuts best when still slightly frozen.


Most Helpful

Excellent Dessert!! I add a little Orange Zest in the cream cheese filling and pecans on top of the filling, before back rolling up.

Linda Kadlec July 17, 2001

This recipe is so easy I usually make two at a time. Not only does it taste great, but I make them and put into the freezer to use at a church circle, club meeting, or for friends who just happen to drop by. I always try to keep at least one in the freezer.

Marquise Patton January 05, 2001

Tastes just like the pumpkin roll I fell in love with last year at the Half Moon Bay Pumpkin Festival. I used waxed paper instead of a kitchen towel and worked just fine.

angelcakes October 28, 2001

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