Pumpkin Roll with Crunchy Peanut Butter Cream Recipe

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Most Helpful Positive Review

Nov 03, 2009

I thought this was really good. The mixture of peanut butter and cream cheese was different. I was amazed how easy it was to roll, unroll and then add the filling and re-roll. It didn't fall apart at all!

—motorcyclekitty

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Most Helpful Critical Review

Nov 25, 2007

pretty good, it's a nice and filling snack that gives a decent amount of protein. I topped with home-made whipped cream instead of caramel and almond slices instead of peanuts. Delish!

—Dana Charlee

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13 Ratings

Nov 25, 2008

I am a good baker, and typically a sweet is what I bring to the many potlucks here where we live. I wanted something interesting for Sunday's brunch party, and what a hit! Just the presentation is wonderful. I didn't put the carmel on because I am not a fan of carmel, and I thought it would be too sweet for a morning dish, so I just piped whipped cream along the sides. It was really good. Make sure you put the almond oil in, it really adds a lot!

—MFLDEB

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Nov 27, 2008

This was a bit of a challenge as I haven't baked a lot. The idea of rolling, unrolling, and then re-rolling the cake was a bit intimidating, but it worked perfectly! This was delicious and very pretty for presentation!

—tieki rae

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Dec 29, 2009

There seems to be an unfortunate imbalance in this recipe – way too much almond extract in the filling, too little pumpkin in the cake. I was really looking forward to this dessert to finish off our holiday dinner & unhappily, lead the way with less than favorable critiques. The crunchy peanut butter/cream cheese filling had a pleasant texture & wasn’t overly sweet but I think probably 1/2 teaspoon of almond extract would’ve been plenty. I don’t know if the peanut butter-almond just overwhelmed the pumpkin flavor of the cake but, as a Lover of anything pumpkin, this was just…eh. you know?? On the whole, it’s remarkably easy to put together & has a lovely presentation – no caramel topping necessary. We just used a little whipped cream & nutmeg to accent. I’ll try making it again…when I have more time to “tweak”!!

—roxessence

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Jan 22, 2009

The Pumpkin Roll was not hit at our Christmas Table this year. My family and guest all love peanut butter but it just didn't hit the mark. The roll was too moist and was more of a disappointment for the amount of effort it took in preparing. I am not sure what could have made it better.

—John

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Oct 25, 2010

I love this recipe. I am a novice at cooking and thought this recipe would be complicated, but it wasn't. The icing tastes great. Only two suggestions, make two cakes (use up your pumpkin if you got it in a can) to one filling. MMM MMM good!!!

—chicky

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Nov 11, 2010

much much too sweet would not make again.

—ELAINE17

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Nutrition

Calories
332 kcal
17%

Carbohydrates
43.7 g
14%

Cholesterol
88 mg
29%

Fat
15 g
23%

Fiber
1.3 g
5%

Protein
7.5 g
15%

Sodium
260 mg
10%

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

Nutritional Information

Pumpkin Roll with Crunchy Peanut Butter Cream

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 332
Calories from Fat: 135

% Daily Value *
Total Fat 15g 23 %
** Saturated Fat 6.4g 32 %
Cholesterol 88mg 29 %
Sodium 260mg 10 %
** Potassium 106mg 3 %
Total Carbohydrates 43.7g 14 %
Dietary Fiber 1.3g 5 %
Protein 7.5g 15 %
** Sugars 33g
** Vitamin A 65 %
** Vitamin C 1 %
** Calcium 6 %
** Iron 10 %
** Thiamin 3 %
** Niacin 10 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.