Pumpkin Cake Roll With Cream Cheese Filling

"I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve."
 
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photo by Food.com photo by Food.com
photo by Olive photo by Olive
photo by DuChick photo by DuChick
photo by DuChick photo by DuChick
Ready In:
30mins
Ingredients:
17
Serves:
8-10
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ingredients

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directions

  • PREHEAT oven to 375°F.
  • Grease 15 x 10-inch jelly-roll pan; line with wax paper.
  • Grease and flour paper.
  • Sprinkle towel with powdered sugar.
  • COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
  • Beat eggs and sugar in large mixer bowl until thick.
  • Beat in pumpkin.
  • Stir in flour mixture.
  • If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
  • Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
  • Sprinkle with nuts (if desired).
  • BAKE for 13 to 15 minutes or until top of cake springs back when touched.
  • Immediately loosen and turn cake onto prepared towel.
  • Carefully peel off paper.
  • Roll up cake and towel together, starting with narrow end.
  • Cool on wire rack.
  • BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
  • Carefully unroll cake; remove towel.
  • Spread cream cheese mixture over cake.
  • Reroll cake.
  • Wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar before serving, if desired.

Questions & Replies

  1. I have been making pumpkin rolls for years and have tried everything to keep it from cracking when you unroll it. I roll mine in a tea towel sprinkled with confectioner's sugar and let it sit until it is cool. Also, with the finished product the cake looks too moist and almost gooey. The ones I see in stores, the cake part looks dry. HELP!!
     
  2. Please post details on making the web pattern. Most important part of this fun cake! ??
     
  3. How did you make the spider web?
     
  4. How do you make the spider web onto the jelly roll pan? Do you simply use melted chocolate?
     
  5. Can you make this ahead and freeze?
     
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Reviews

  1. This recipe is great! I use pecans in mine just because I like them better, but I guess any nut (or none for that matter), it would still be good! :-) I baked my own pie pumpkin because we had one from Halloween. The taste was an amazing difference! Thanks!
     
  2. I made 4 of these for my Christmas treat baskets this year and was very happy about how they turned out. I did not add the nuts due to the chance of treat recipients maybe having nut allergies but the rolls did not need them. The cream cheese filling is super, I mean SUPER, good too. My sister actually stole some of it to put on toast. If there is something I would advise people of before they try to make this is, do NOT think you can use parchment paper on the cookie sheet you bake the cake in. Yes it will not stick to the parchment at all like it does to the wax paper, but I learned that if the bottom layer doesn't get removed when you pull the wax paper off the roll will crack when you unroll it and fill it. Very disappointing when it happen to 2 of my rolls :-/ but after I figured out what was going on it was an easy fix. Thanks for the great recipe!
     
  3. I use a lot more than 1/4 cup of powdered sugar on my tea towel (jelly roll experience), real Philly cream cheese and unsalted butter. This is a recipe I have loved for a long time! ;) Make sure you don't cool the cake before you roll it in the towel. If you have trouble peeling off the waxed paper try peeling it in strips. If you grease it well and flour it well you will be able to do this very easily. LOVE IT!!!!!
     
  4. I make this all the time but I triple the recipe and cut 1/2 cup sugar from the cake and the frosting so I can use the whole can of pumpkin.
     
  5. Lubie, this is an incredible recipe! It's so easy, delicious and makes a beautiful presentation. I prepared this for an informal dinner party and impressed everyone. With it being Halloween, I decorated the outside with spider-webs made of white frosting and set it on a bed of gummy worms. Thanks so much for posting this!
     
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Tweaks

  1. Do not use wax paper - it is not good for baking. Use Parchment
     

RECIPE SUBMITTED BY

I'm from Salt Lake City, but I'm living in Seattle, Washington while my husband goes to law school at UW. I love cooking. It's my favorite hobby.
 
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