"Pumpkin cake rolled like a jelly roll with cream cheese filling." — Debbie Littlejohn
Watch video tips and tricks
1 1/2 cups
pumpkin pie spice
1 1/3 cups
canned pumpkin puree
2 (8 ounce) packages
cream cheese, softened
This made a delicious and beautiful cake that pleased everyone who tried it!! It was fairly easy to roll, and I only ended up with one crack which I disguised by tucking under. There was extra filling left over, but it was tasty and I used it for something else, so no harm was done there!!
The cake was moist and wonderful. I changed nothing in the recipe, and shall make it again!
This is very good, but I use baking mix instead of the flour, and sprinkle my towel with confectioners sugar before rolling.
This cake was fabulous!! I served it at a birthday party for my friend along with cinnamon ice-cream and it was a HUGE hit! Make sure to keep it stored in the refridgerator though.
To me presentation is everything and the photo of this pumpkin roll looks awful. The icing is suppose to be on the inside rolled up, not on the outside.
Made this for gifts last Christmas. It was great!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Roll III
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 170
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
Find just the right recipes for your holiday get-togethers.
See how to make a sweetly spicy 5-star pumpkin roll cake.
This cake is dense, moist, and rich with pumpkin flavor.
Discover the simple trick to perfect, crack-free pumpkin cheesecake.