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!
Pumpkin Roll
Servings: 1 cake roll
Ingredients
- 2/3 cup flour
- 1 cup sugar
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 tsp. pumpkin pie spice
- 3 eggs
- 2/3 cup pumpkin puree
- 8 oz. cream cheese
- 1 cup powdered sugar
- 1 tsp. vanilla
- 2 tsp. butter
Instructions
- Preheat oven to 370 degrees F.
- 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.
- 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.
- While baking, make filling by mixing cream cheese, butter, powdered sugar and vanilla until creamy.
- 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.
- Store in refrigerator.
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. 🙂
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! 🙂
Loved these! Except the fact that they messed up our diet.. It was worth it. 😉
Totally, Mia. 😉
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 🙂
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. 😉
How much Agave nectar do use in place of the sugar?
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. 🙂