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  • Filling:
  • 3 eggs, slightly beaten
  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 cup flour
  • 1 cup chopped walnuts, opt
  • 8 oz cream cheese - room temperature
  • do not use FF or light
  • 2 Tbl. butter/margarine
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • Mix pumpkin roll ingredients with spoon. Grease jelly-
  • roll pan or cookie sheet with sides that measures 10 x
  • 15 inches. Then lay waxed paper measured to fit area of bottom of pan and slightly up sides. Spread batter, sprinkle with nuts. Bake at 375 for 15 minutes or less.
  • Then remove from oven. Sprinkle kitchen towel with powdered sugar. Turn cookie sheet over on towel. Peel off waxed paper. Roll cake in towel (long ways). Let rest 20 minutes.
  • Meanwhile, prepare filling by mixing all ingredients with electric mixer. Set aside. Unroll cake and spread with filling. Reroll from the long side. Seal in waxed paper. Refrigerate at least two hours before slicing and serving.
  • Yield: 12-15 slices


Servings 12
Preparation time 20mins
Cooking time 35mins


Step 1

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