Pumpkin Roll with Cream Cheese Filling - Pumpkin Ca

Name: Pumpkin Roll with Cream Cheese Filling - Pumpkin Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs; 1 cup (225 ml) granulated sugar; 2/3 cup (150 ml) pumpkin; 1 tsp (5 ml) lemon juice; 3/4 cup (175 ml) all purpose flour; 1 tsp (5 ml) baking powder; 2 tsp (10 ml) cinnamon; 1 tsp (5 ml) ginger; 1/2 tsp (2 ml) nutmeg; 1/2 tsp (2 ml) salt; 1/2 cup (125 ml) chopped walnuts; 1 cup (225 ml) confectioners sugar; 2 pkgs of 3 oz (84 grm) cream cheese; 4 tbsp (60 ml) margarine; 1/2 tsp (2 ml) vanilla

Servings: persons

3 eggs
1 cup (225 ml) granulated sugar
2/3 cup (150 ml) pumpkin
1 tsp (5 ml) lemon juice
3/4 cup (175 ml) all purpose flour
1 tsp (5 ml) baking powder
2 tsp (10 ml) cinnamon
1 tsp (5 ml) ginger
1/2 tsp (2 ml) nutmeg
1/2 tsp (2 ml) salt
1/2 cup (125 ml) chopped walnuts
1 cup (225 ml) confectioners sugar
2 pkgs of 3 oz (84 grm) cream cheese
4 tbsp (60 ml) margarine
1/2 tsp (2 ml) vanilla

1
Combine the filling ingredients and beat smooth.
2
Set aside.
3
Beat eggs on high speed of mixer for 5 minutes, gradually beat in sugar.
4
Stir in pumpkin and lemon juice.
5
Stir together dry ingredients; fold into pumpkin mixture.
6
Grease and flour a sheet of foil and place in a 15 inch by 10 inch pan.
7
Top with nuts.
8
Bake at 375 degrees (200 C.) for only 15 minutes.
9
Immediately turn this out on a towel (not terry) that has been sprinkled with confectioner sugar.
10
Starting at the narrow end, roll the towel and cake together, and let cool.
11
When cool, unroll and spread the cream cheese filling over the cake.
12
Reroll the cake.
13
Chill and serve.
14
ENJOY.
15
this is really delicious....

1024

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3 eggs, 1 cup (225 ml) granulated sugar, 2/3 cup (150 ml) pumpkin, 1 tsp (5 ml) lemon juice, and more.

Yes, Pumpkin Roll with Cream Cheese Filling - Pumpkin Cake Roll 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.

That's it — enjoy your meal!

Pumpkin Roll with Cream Cheese Filling - Pumpkin Cake Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions