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Cream Cheese Pumpkin Roll

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“A nice, pumpkiny dough surrounding a spiraled sweet cream cheese filling. Can be made ahead and frozen for those times when you want to get ahead. From my Great Aunt Triplett. Delicious!”
READY IN:
1hr 10mins
SERVES:
20
YIELD:
20 approximate slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Grease a 10 by 15" cookie sheet. Line with wax paper and grease again.
  2. Mix in order: eggs, sugar, pumpkin, and cinnamon. Sift in the flour. Spread into pan and sprinkle with chopped nuts, if desired. They add a nice little crunch.
  3. Bake at 350 degrees F for 15 minutes.
  4. Turn onto a flat tea towel that has been dusted with powdered sugar. Roll from short end (10 inch side) up into a log, waxpaper, towel, and all.
  5. Place in fridge and cool completely. Make the filling just before you take the cool log from the fridge. FILLING.
  6. Beat together the melted margarine, cream cheese, vanilla, and powdered sugar until smooth.
  7. Unroll the log and remove wax paper. Spread the creamy filling onto cake and roll just the cake back up, ignoring towel. Place in aluminum foil and refrigerate.* When ready, slice and serve.
  8. *OR freeze for later use. :).

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