Pumpkin & Cream Cheese Roll-Up Recipe

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Servings: 8


Cost per serving $1.01 view details
  • 3/4 c. sifted all-purpose flour
  • 1 teaspoon baking pwdr
  • 2 teaspoon grnd cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon grnd nutmeg
  • 1/2 teaspoon salt
  • 3 large eggs, slightly beaten
  • 1 c. sugar
  • 2/3 c. canned solid-pack pumpkin
  • 1 c. minced walnuts
  • Cream Cheese Filling (recipe follows)
  • 1 c. sifted 10x (confectioners') sugar
  • 1 pkg. (8 ounce) softened cream cheese
  • 6 T butter
  • 1 teaspoon vanilla


  1. 1. Preheat oven to moderate (375 degrees). Grease a 15 x 10 x 1 inch jelly roll pan. Line with wax paper; grease and flour the wax paper.2. Sift flour, baking pwdr, cinnamon, pumpkin pie spice, nutmeg and salt onto wax paper.
  2. 3. Beat large eggs and sugar in large bowl till thick and fluffy; beat in pumpkin. Stir in sifted dry ingredients all at once. Pour into prepared pan; spread evenly with rubber spatula. Sprinkle with nuts.
  3. 4. Bake in preheated moderate oven (375 degrees) for 15 min or possibly till center springs back when lightly touched with fingertip.
  4. 5. Loosen cake around edges with a knife. Invert onto clean damp towel dusted with 10x (confectioners') sugar; peel off wax paper. Trim 1/4 inch from all sides. Roll up cake and towel together from short side. Place seam-side down on wire rack; cool completely.
  5. 6. Unroll cake. Spread with Cream Cheese Filling. Reroll cake. Chill till ready to serve.
  6. Beat together till smooth. Makes 10 servings.One can of pumpkin will make two roll-ups and they freeze well for later.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 96g
Recipe makes 8 servings
Calories 336  
Calories from Fat 165 49%
Total Fat 18.91g 24%
Saturated Fat 8.34g 33%
Trans Fat 0.0g  
Cholesterol 117mg 39%
Sodium 441mg 18%
Potassium 112mg 3%
Total Carbs 36.94g 10%
Dietary Fiber 1.2g 4%
Sugars 26.37g 18%
Protein 6.3g 10%
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