Pumpkin Roll Supreme Recipe - Allrecipes.com
Pumpkin Roll Supreme Recipe
  • READY IN 35 mins

Pumpkin Roll Supreme

Recipe by  

"This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful!"

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Ingredients Edit and Save

Original recipe makes 1 - 15 inch roll Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
  2. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
  3. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
  4. To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
  5. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2003

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.

Most Helpful Critical Review
Nov 27, 2009

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.


60 Ratings

Mar 01, 2004

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!

Jan 19, 2004

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.

Nov 16, 2007

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

Jun 13, 2005

The recipe is good, but you should refrigerate your pumpkin roll after making it so the cream part can get a little more firm.

Oct 03, 2005

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.

Jan 07, 2004

This is one of the best desserts I've ever made. All my guests raved about it. Can't wait to make it again.


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  • Calories
  • 259 kcal
  • 13%
  • Carbohydrates
  • 32.9 g
  • 11%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 172 mg
  • 7%

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

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