Pumpkin Roll with Crunchy Peanut Butter Cream Recipe - Allrecipes.com
Pumpkin Roll with Crunchy Peanut Butter Cream Recipe

Pumpkin Roll with Crunchy Peanut Butter Cream

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"This pumpkin roll is filled with a creamy peanut butter spread, and is topped with a caramel sauce before serving."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings


  1. Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour.
  2. Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10 to 13 minutes or until toothpick is clean.
  3. Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.
  4. Filling: Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined.
  5. Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.
  6. Before serving, drizzle with caramel syrup and chopped peanuts.
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Reviews More Reviews

Most Helpful Positive Review
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!

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!


14 Ratings

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!

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!

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”!!

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.

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!!!

Nov 11, 2010

much much too sweet would not make again.


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  • Calories
  • 332 kcal
  • 17%
  • Carbohydrates
  • 43.7 g
  • 14%
  • Cholesterol
  • 80 mg
  • 27%
  • 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.

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