Recipe by PATTI HUGHES
"This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
1 1/2 cups
This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes great, and I will surley be making this again! My filling was not at all runny like some of the other comments. In my experience, using real butter when baking makes a big difference. Also, my cream cheese was very cold, straight fromt the fridge. The filling was thick, creamy, and ooooh soooo good.
Overall it had a good flavor. But I learned the hard way it is NOT a make-a-day-ahead dessert. Silly me. It cooked up fine, nice texture and height. Rolled up great. The spread was the right consistency. Then I put it in the fridge to hold for dinner the next day. Mistake! When I pulled it out the next day, the cake part was thin, dry and hard. I might try this one again on a night when we can enjoy it that same evening.
My whole family loved this!
I greased my pan with cooling spray, and the cake stuck a bit. So next time I'll know to grease the pan with shortening. I baked it for 15 minutes at 325--but I think 300 might have been better because it was still almost overdone on the edges. All in all, it was wonderful!
I made this for Thanksgiving and everyone loved it. It is not too heavy and just perfect for an after Thanksgiving meal when you are in the mood for something sweet. The cake part did crack in one area, I might suggest baking a few minutes under the baking time to make sure it is moist enough to roll.
This recipe is just like the one I have but when you get your kitchen towel out,sprinkle it with powdered sugar then put the cake on it, then roll it up. Delicious! Diana Nelson-Rodgers
The recipe is good, but you should refrigerate your pumpkin roll after making it so the cream part can get a little more firm.
This is festive for the holidays. The presentation and ease of making definitely deserves 5 stars. The taste is very good, but it didn't blow me away. I had never done any type of roll cake, and was pleasantly suprised that there were no problems rolling/unrolling the cake. I let the finished cake chill over night before tasting it. The cake was dense and had good pumpking flavor. I put a little pumpkin puree into the cream cheese filling. Most other roll cakes I've tried have a light, fluffy filling. The cream cheese filling was very good, but just a little too heavy for my taste. Next time, I will spread the cream cheese filling a little bit thinner.
This is one of the best desserts I've ever made. All my guests raved about it. Can't wait to make it again.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Roll Supreme
Serving Size: 1/15 of a recipe
Servings Per Recipe: 15
Amount Per Serving
Calories from Fat: 118
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch and learn how to make a holiday-favorite Pumpkin Roll Cake.
This cake is dense, moist, and rich with pumpkin flavor.
See how to make a sweetly spicy 5-star pumpkin roll cake.