Pumpkin Spice Roll Recipe

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This pumpkin dessert is not only filled with pumpkin flavor, it also looks beautiful on the holiday table.
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  • CAKE:
  • 3/4 flour
  • 1/2 baking powder
  • 1/2 baking soda
  • 1/2 ground cinnamon
  • 1/2 ground cloves
  • 1/2 ground nutmeg
  • 1/4 salt
  • 3 large eggs
  • 1 sugar
  • 2/3 pumpkin purée
  • 1 chopped walnuts - optional, more for garnish
  • 1 (8 oz.) cream cheese, softened
  • 1 sifted powdered sugar
  • 6 butter, softened
  • 1 vanilla extract
  • powdered sugar for garnish
  • Preheat oven to 375°.
  • Grease a 15x10 jelly roll pan and line it with wax paper.
  • Grease and flour the paper.
  • Lay out a tea towel and sprinkle with powdered sugar.
  • Combine flour, baking powder, baking soda, cinnamon, cloves and salt in a small bowl.
  • Beat eggs and sugar in a large bowl until thick.
  • Beat in pumpkin.
  • Stir in the flour mixture.
  • Spread into prepared pan and sprinkle with nuts.
  • Bake for 13-15 minutes or until the cake springs back when touched.
  • Loosen the cake and turn out onto the prepared towel.
  • Carefully peel off the paper.
  • Roll the cake and the towel up together, starting with the narrow end.
  • Cool on a wire rack.

  • Beat the cream cheese, powdered sugar, butter and vanilla in a small mixer bowl until smooth.
  • Carefully unroll the cake removing the towel.
  • Spread the cream cheese mixture over the cake.
  • Reroll the cake.
  • Wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar and chopped nuts before serving.
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