Pumpkin Cream Cheese Roll

on November 20 | in Dessert, Holiday, Recipes | by | with 10 Comments

Pumpkin Cream Cheese Rollup Recipe

I thought I’d make one more festive pumpkin dessert this fall, just in time for Thanksgiving. They sell these pumpkin cream cheese rolls at our local Fresh Market bakery and they are amazing! Knowing me though, I can’t show up at a holiday get together with something store bought, so I was on a mission to find a good homemade recipe. I made this pumpkin cream cheese roll yesterday and my husband, who isn’t a big fan of pumpkin desserts, thought this was not only really good, but better than Fresh Market’s! I’ll take that ;)

Servings: 8

Cake:

3 eggs
1 cup sugar
2/3 cup canned pumpkin
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup flour

Filling:

1 (8 ounce) package cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla

Directions:

Preheat oven to 350F. Grease a 10″x15″ jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.

Pumpkin Cream Cheese Rollup Recipe

In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Pour batter into the pan and spread evenly. Bake for 15 minutes. Cake cooks fast so watch carefully to avoid burning the edges.

Pumpkin Cream Cheese Rollup Recipe

While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.

Pumpkin Cream Cheese Rollup Recipe

Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. Cake cuts best when still slightly frozen.

Pumpkin Cream Cheese Rollup Recipe

This recipe was easier than I thought it’d be, even though the cake flipping and rolling made me nervous. The bread split when I was rolling up the cream cheese, but I was able to mend it back together in the final step when I wrapped the roll in wax paper tightly before freezing and slicing.

pumpkinCreamCheeseRoll8

What’s on your Thanksgiving menu? Are you making any desserts for the occasion?

pumpkin cream cheese roll recipe – food.com

10 Responses

  1. trina says:

    Oh man, this looks amazing! I love pumpkin! I might have to try along this although I’m not sure that I have a jelly roll pan. Ps your photos look fantastic!!

    • jennifer says:

      thanks so much trina. so happy you like the recipe and the pics :) i dont think i have a jelly pan either… i actually used a 13.5 x 9.5 cookie sheet that had sides. hope this helps :)

  2. Kristin says:

    Ummmm yeah…drooling! That looks amazing!

  3. alyson says:

    Oh wow, this looks TOTALLY AMAZING!! Send some my way? :)

  4. Sofia says:

    Yumm! That type of cake is very common in Sweden, but not with pumpkin flavor. Thanks for the tip!

  5. […] the course and feel like I can see an improvement. The pic above was the only image I had at my Pumpkin Cream Cheese Rollup post, and now I’ve replaced it with the one below, and several others documenting the process […]

  6. Wonderful!! I recently made a pumpkin bread, first time in my life and absolutely loved it! I’ll give your fantastic roll a try. For sure. Looks absolutely fab. Thanks!
    Daniela

  7. Mama Mia says:

    Made this for Thanksgiving and it turned out great! Gonna make it again for another event this week. Yummy!!! So light and not to sweet – perfect.

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