Pumpkin Cream Cheese Roll-Up Recipe

Name: Pumpkin Cream Cheese Roll-Up
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup sifted flour; 1 tsp. baking powder; 2 tsp cinnamon; 1 tsp pumpkin pie spice; 1/2 tsp nutmeg; 1/2 tsp salt; 3 eggs, slightly beaten; 1 cup sugar; 2/3 cup pumpkin pie filling; 1 cup chopped pecans

Servings: persons

1
Preheat oven to 375 degrees. Grease jelly roll pan. Line with wax paper. Grease paper.
2
Sift dry ingredients onto was paper. Beat egg and sugar in large bowl. Beat in pumpkin. Stir in sifted dry ingredients al at once. Pour into pan. Sprinkle top with chopped nuts. Bake 15 minutes or until center is springy. Lay out flat on a slightly damp clean dish towel. Sprinkle with sifted powdered sugar. Turn cake upside down (nuts side down) onto towel. Remove wax paper. Trim edges of cake, about 1/2 inch. Roll cake with damp dish towel. Let cool.
3
Meanwhile, prepare cream cheese filling.
4
Beat together 1 cup sifted powdered sugar, 8 oz softened cream cheese, 6 Tbls. butter, and 1 tsp vanilla.
5
Unroll cake. Spread cream cheese filling onto cake. Reroll. Sprinkle with powdered sugar on top.

578

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup sifted flour, 1 tsp. baking powder, 2 tsp cinnamon, 1 tsp pumpkin pie spice, and more.

Yes, Pumpkin Cream Cheese Roll-Up falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pumpkin Cream Cheese Roll-Up

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