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Pumpkin Cake Roll


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  • 3 eggs
  • 1 cup Sugar
  • 2/3 cup pumpkin; cooked or canned
  • 3/4 cup biscuit/baking mix
  • 2 teaspoon Cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon nutmeg
  • 1 cup nuts; chopped
  • 6 oz Cream Cheese; softened
  • 1/2 cup butter or margarine; softened
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla


Servings 10


Step 1

In a mixing bowl beat eggs. Gradually add sugar. Stir in pumpkin and mix

Combine the biscuit mix, cinnamon, pie spice, and nutmet; add egg mixture
and mix well.

Line a 15 x 10 x 1 inch pan with waxed paper. Spread batter evening in pan.
Sprinkle with nuts.
Bake at 375°F for 13 - 15 minutes or until toothpick inserted in center
comes out clean. Cool for 10 minutes.

Turn cake onto a towel dusted with confectioners' sugar. Remove paper; roll
up cake in towel, starting with short side. Cool on a wire rack.

For filling, beat cream cheese, sugar, butter and vanilla until smooth.

Unroll cake. Spread filling over cake to within 1 inch of edges. Gently
roll up; place seam side down on a platter. Refrigerate until serving.

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