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You are here: Home / Desserts / Cakes / Pumpkin Roll

Pumpkin Roll

October 2, 2014 by Bekah 8 Comments

One of my favorite desserts to bake, eat, and share during the fall season is a pumpkin roll. It’s so easy, quick, pretty, and delicious. Especially after it’s been in the fridge for a while and the cream cheese filling tastes like cheesecake… yum. It’s such a great recipe to bring to parties or events!

My family has been using this recipe for many years. My mom would make it when we were little, then my older sister took over when she was in her early teens, and then in the recent years I’ve been the pumpkin roll maker. 🙂 Enjoy this scrumptious recipe!

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5.0 from 3 reviews
Pumpkin Roll
 
Print
Prep time
20 mins
Cook time
15 mins
Total time
35 mins
 
Author: Will Bake for Books
Recipe type: Dessert
Serves: 1 cake roll
Ingredients
  • ⅔ cup flour
  • 1 cup sugar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • ½ tsp. pumpkin pie spice
  • 3 eggs
  • ⅔ cup pumpkin puree
  • 8 oz. cream cheese
  • 1 cup powdered sugar
  • 1 tsp. vanilla
  • 2 tsp. butter
Instructions
  1. Preheat oven to 370 degrees F.
  2. Combine flour, sugar, baking soda, and spices in a large bowl using a whisk. Make a well in the center and add eggs and pumpkin puree. Mix well.
  3. Grease pan with butter or oil, then pour batter in 13 x 9 cookie sheet. Bake for 10-14 minutes, or until cake has pulled away from sides and is starting to brown.
  4. While baking, make filling by mixing cream cheese, butter, powdered sugar and vanilla until creamy.
  5. Place a towel on the counter and liberally sprinkle powdered sugar on it. Place cake on towel and carefully roll in towel and leave for 5 minutes. Roll out, spread cream filling on cake. Roll cake again.
  6. Store in refrigerator.
3.2.2802


Related posts:

Fruity Pebbles Cookies with Milk Frosting
Cream Cheese Kolachky
Raw Carrot Cake
Cinnamon Roll Cheesecake

Filed Under: Cakes, Desserts, Fall Desserts

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Comments

  1. Rissi says

    October 9, 2014 at 2:59 pm

    This IS a yummy favorite at my house; we usually made it for our Thanksgiving mean instead of pie and it satisfies that “need” to have something pumpkin with the meal. 🙂

    Reply
    • Bekah says

      October 9, 2014 at 8:10 pm

      Yes, I remember you saying! We usually have it at Thanksgiving too. Except we have both the roll *and* the pie…mostly because our family is divided on which we like better. Lol.

      Thanks so much for the comment, Rissi! 🙂

      Reply
  2. Mia says

    October 10, 2014 at 12:46 am

    Loved these! Except the fact that they messed up our diet.. It was worth it. 😉

    Reply
    • Bekah says

      October 21, 2014 at 4:57 pm

      Totally, Mia. 😉

      Reply
  3. Keyonna says

    October 21, 2014 at 4:48 pm

    This was sooooo good! I did replace the white sugar (I avoid white sugar at all cost) with agave nectar. I used 2 eggs instead of 3 since the nectar adds a lot of moisture compared to using white sugar. The end result: It was soooo yummy! Thanks for sharing. I’ll be visiting your blog more often 🙂

    Reply
    • Bekah says

      October 21, 2014 at 4:57 pm

      So happy you tried this recipe out, Keyonna! Mmm, replacing the sugar with agave is a GREAT idea. I’ll have to try it sometime. I’ve been making my recipes a little healthier lately (just made some raw oreos today!) so hopefully you will enjoy the coming recipes as well.

      Thanks so much for stopping by my blog! I loved reading your comment. 😉

      Reply
    • Peggy Clancy says

      November 22, 2014 at 1:11 pm

      How much Agave nectar do use in place of the sugar?

      Reply
      • Bekah says

        November 24, 2014 at 1:20 pm

        I’ve never personally replaced the sugar with agave nectar, but if I was going to I would use the same amount. Hope that helps!! And thanks for visiting. 🙂

        Reply

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I'm Bekah. Welcome to Will Bake for Books! Recipes and book reviews can be found here. Read More…

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