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    You are in: Home / Recipes / Pumpkin Cream Cheese Roll Recipe
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    Pumpkin Cream Cheese Roll

    Average Rating:

     97 Total Reviews

    Showing 1-20 of 97

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    • on July 17, 2001

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

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    • on October 28, 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.

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    • on January 05, 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.

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    • on October 25, 2001

      Delicious,I use goat cream cheese for the filling and I have also added pumpkin to the cream cheese filling,great reviews for both.With the cake I take out the cinnamon and use 1/2 tsp. pumpkin pie spice. I make two at time and try to keep four in the freezer. I rate this dessert 8 stars. Nany

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    • on January 02, 2001

      Excellent Pumpkin Roll, very tasty. I add Pecans ontop of cream cheese filling

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    • on November 23, 2000

      I recently tried this recipe and got rave reviews from family and friends!

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    • on January 18, 2001

      This is a real good cake But I use 1 tsp. of ginger also. Tree:)

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    • on December 04, 2000

      This is a very tasty cake--my recipe calls for sprinkling the batter with 1/2 cup chopped nuts before baking--Delicious!!

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    • on May 01, 2010

      I was determined to make this for my visiting in laws, but couldn't find canned pumpkin due to the shortage last year. I subbed in applesauce, and it made the most wonderful delicious roll! I highly recommend trying it! Fab recipe. I had to use foil in the pan since I didn't have paper, but it worked fine!

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    • on February 01, 2010

      Perfect!! COULDN"T be easier!!! A great begginer roll and never any complaints!! Thanks Agian!!

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    • on October 23, 2007

      Yum! I made this today to complete a special occasion dinner. I used Splenda instead of sugar in the cake and filling. I still used powdered sugar on the towel. The end results were fantastic! I am thrilled that this recipe turned out so well with Splenda. Thank you so much for sharing!

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    • on January 07, 2012

      I first had a pumpkin roll while staying at a bed and breakfast in Rhode island. I got the recipe from the lady who ran it, who baked them regularly for her guests. In between moving a few times I lost the recipe. I'm thankful for Saar, I don't know I would have thought to make this again if I hadn't been browsing pumkpin recipes. Super easy least to make.

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    • on November 24, 2011

      Love it!!!!

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    • on November 20, 2011

      My apologies for forgetting to rate this excellent recipe, which is now a favorite with my family for the holidays, especially Thanksgiving. I use glass baking pans, which I butter and that works okay. Sometimes the cake will stick a little, but once the filling is in place this is not visible. I always double this dessert, as it does not last long at my house. Thank you for sharing this recipe!

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    • on November 03, 2011

    • on October 27, 2011

      My first dessert roll. It was a lot easier than it looks!! I wanted something "fall" for our bunko dessert and found this recipe. It was very good and kinda fun to say "yep, I made this". I did it exactly as directed. The only change was that I used wax paper to roll it instead of a towel. Some of the reviews suggested that would work better. I have nothing to compare it to but it worked for me. Thank you troyh for the recipe! I will be making it again for Thanksgiving.

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    • on November 01, 2010

      This was great! I will definitely be making this again!

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    • on May 06, 2010

      Love this recipe and it was so easy to make.

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    • on January 03, 2010

      My Husband really loves this. It was a yummy treat.

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    • on December 24, 2009

      Excellent recipe and very good! If you have extra batter, they make great cupcakes with the cream cheese filling used as the icing.

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    Nutritional Facts for Pumpkin Cream Cheese Roll

    Serving Size: 1 (128 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 382.6
     
    Calories from Fat 157
    41%
    Total Fat 17.5 g
    26%
    Saturated Fat 9.8 g
    49%
    Cholesterol 116.2 mg
    38%
    Sodium 376.1 mg
    15%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 1.1 g
    4%
    Sugars 41.4 g
    165%
    Protein 5.5 g
    11%
    Detailed Nutrition Values About Nutrition Info
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