There’s nothing I love more during fall/Halloween season than a yummy pumpkin roll! Usually I just buy one from the store, but this year I attempted to make my own!
Pumpkin Cream Cheese Roll
3/4 Cup Flour
1/2 Teaspoon Baking Powder
1 1/2 Teaspoons Cinnamon
1/4 Teaspoon Salt
3 Eggs
1 Cup Sugar
1 Cup Pumpkin
2 Packages Cream Cheese
1 1/2 Cups Powdered Sugar
6 Tablespoons Butter
- Preheat your oven to 400°F and then line a cookie sheet (or, if you happen to have one, a jelly roll pan) with parchment paper. Grease (either with vegetable shortening or spray) and flour the parchment paper.
- In a medium bowl, combine the flour, baking powder, cinnamon and salt with a whisk. Set aside.
- In a large bowl, beat eggs and sugar until smooth. Stir in the pumpkin then the flour mix. Spread the batter evenly into the floured and greased pan.
- Take a clean kitchen towel and sprinkle powdered sugar on it.
- Bake the cake for about 15 minutes, or until it springs back to the touch. Immediately after taking the cake out of the oven, loosen and flip onto the kitchen towel. Peel the parchment paper off carefully. Then roll the cake and towel together and let cool completely (note – I was impatient and put the roll into the refrigerator to cool – I do not recommend this because I had a few cracks in it after it cooled and I have a suspicion that this is why!).
- When the roll has cooled, before unrolling it, beat the cream cheese, powdered sugar and butter with a mixer until smooth and creamy. Unroll the roll and, using a spatula, spread the filling on to the cake.
- Refrigerate the roll – I recommend overnight for best results, but you can refrigerate it as little as 1-2 hours and it will still be delicious.
- Enjoy! 🙂
Adapted From Love, Pomegranate House
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
Oh! I’m gonna have to make this.
🙂 Thank you so much for stopping by!
Yummy! Pumpkin rolls are a blast from my past. My Momma used to make these. Thanks so much for linking up with Dishing It Up!
Courtney! I’m hosting a Cream Cheese themed link party this week for Iron Chef Mom and I’d love it if you linked up this recipe! https://growingupgabel.com/iron-chef-mom-cream-cheese-battle/
Courtney, just lovely. It would be great if you linked in to Food on Friday: Parsnip & Pumpkin. The showcases from this Food on Friday have not yet been selected. This link will take you to my home page where you will find a sidebar with links to all the different Food on Fridays. So that I know you have linked and can be sure to pin to the board I have for each one, please do leave a short comment. Cheers
Courtney, thanks for popping by and linking this in. Glad you like the Food on friday concept. Feel free to link in to any of them you like (just let me know with a comment so I getting on to pinning the link) Cheers