Pumpkin Roll III Recipe - Allrecipes.com
Pumpkin Roll III Recipe
  • READY IN ABOUT hrs

Pumpkin Roll III

Recipe by  

"This is an easy recipe for pumpkin rolls with cream cheese."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 12 to 15 Change Servings
ADVERTISEMENT
  • PREP

    25 mins
  • COOK

    15 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour jelly roll pan. (I use a 15x18 inch pan lined with waxed paper and then greased and floured.)
  2. Beat eggs with electric mixer for 2 1/2 minutes. Add sugar slowly while still beating. Beat for 3 1/2 minutes more. Fold in pumpkin and lemon juice.
  3. Mix together the flour, cinnamon, nutmeg, ginger, salt and baking powder. Fold into batter. Spread batter onto prepared pan. Bake for 15-18 minutes. Remove from oven and allow to cool enough to handle.
  4. Remove cake from pan and place on tea towel (cotton, not terrycloth). Roll up the cake by rolling towel inside cake and place seam-side down to cool.
  5. Prepare the frosting by blending together the sugar, cream cheese, butter and vanilla.
  6. When the cake is completely cooled, unroll cake and spread with cream cheese filling and roll up again without the towel. Wrap with plastic wrap. Refrigerate until ready to serve. Sprinkle with confectioners sugar and slice into 12-15 servings.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Dec 06, 2007

I have been making these rolls for years, this recipe is almost identical to the one I use except instead of ginger I use pumpkin pie spice. For the filling I only use 2 tablespoons of butter instead of 4. I end up making almost 10 rolls a year and this year was the easiest because I just started using Parchment Paper. I bake it on the parchment then take it out of the oven and roll it up warm right in the parchment paper. Another thing I found to make the cake spongy and easier to roll is to beat the eggs until they form peaks, then add the sugar gradually and beat the sugar and eggs for about 5 minutes before folding in the pumpkin (Libby's 100% Pure pumpkin in a can).

 
Most Helpful Critical Review
Dec 04, 2003

The house smelled wonderful as I baked this, but the pumpkin and spice flavor was not strong enough for such a rich cream.

 

61 Ratings

Dec 23, 2005

I got this recipe from the Southern Living Cookbook and it's fabulous! The only difference is that you add 1 cup of finely chopped walnuts or pecans sprinkled over the batter before putting the pan in the oven. Also, in the cream cheese filling, I throw in a dash of rum for the yum rum in the tum...oooo:) Hint: you must roll the cake while still hot and moist and must let cool completely before unrolling to keep from breaking. I make this at holidays a week in advance and freeze and pull out the day of. And in a pinch, you can cheat with with cream cheese frosting out of a can, but don't tell anyone! he, he

 
Dec 17, 2004

I've made this roll twice.The second time I added 1t of pumpkin pie spice in addition to the other spices.I wanted to enhance the pumpkin flavor. To make it more attractive at serving time, I frosted it with a little filling I have saved, to which I added 3T of apricot preserves. You could also use peach preserves or orange marmalade for a great flavor combination.My friends enjoyed the more enhanced version, the the original version is delicious, too. Thanks, Diane.

 
Jan 07, 2004

Wow! I just cannot say enough good things about this recipe! I don't know if I would call this easy...I don't think any rolls ever are...but it was SIMPLE. And the finished product is just soooo impressive. The cake was easy to roll with no cracks (always my big problem when making a roll cake), and the filling/icing is just SUBLIME! It's a wonder any of it got on the cakes! Thank you!

 
Dec 17, 2004

I made this recipe following the directions exactly and it came out great the first time. After that, I used the advice of the other reviews and used wax paper instead of a towel, and I don't use all of the icing just to keep it from oosing. It came out even better, and my friends are all still asking for the recipe!! Thanks

 
Dec 21, 2003

EXCELLENT! i have only heard horror stories about the making of pumpkin rolls. so after 24 years of marriage, thought i would try this recipe. well, i was so pleasantly suprised. no cracking as i rolled and they are delicious. i am proud of me!! thanks for the great easy recipe.

 
Dec 14, 2004

This pumpkin roll was delicious. I have never made one before and I am not much of a cook, but this turned out wonderful! I did not have to use a towel. I just rolled mine up in wax paper and it held its shape perfectly!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 275 kcal
  • 14%
  • Carbohydrates
  • 39.5 g
  • 13%
  • Cholesterol
  • 84 mg
  • 28%
  • Fat
  • 11.9 g
  • 18%
  • Fiber
  • 0.6 g
  • 3%
  • Protein
  • 4 g
  • 8%
  • Sodium
  • 239 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Pumpkin Roll II

This cake is dense, moist, and rich with pumpkin flavor.

Pumpkin Roll Cake

Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.

Granny Kat’s Pumpkin Roll

See how to make a sweetly spicy 5-star pumpkin roll cake.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States