Pumpkin Cream Cheese Roll


3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree (not pie filling)
3/4 cup all-purpose flour, plus more for paper
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup finely chopped walnuts or thinly sliced almonds
3/4 cup confectioners' sugar, plus more for dusting towel and garnish
1 teaspoon maple syrup
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter, softened, plus more for pan and paper
10 ounces whipped cream cheese


Preheat the oven to 375°. Grease the bottom, but not the sides, of a 15-½ x10-½ x1-inch baking pan (a jelly roll-sized pan). Line with baking parchment paper and make sure to leave a flap at both ends to help you lift the cake out of the pan when done. Grease and lightly flour the parchment paper.

In a large bowl, beat the eggs on high for 5 minutes. Gradually add the sugar, then the pumpkin. Beat in the flour, cinnamon, and baking soda.

Spread the batter evenly across the pan. Sprinkle the nuts over the batter (see Note).

Place a clean linen or cotton dish towel larger than the baking pan on a countertop or other flat surface. Dust it with confectioners' sugar.

Bake until the batter is set and the cake feels springy to the touch, 14 to 15 minutes.

Immediately turn the cake out onto the dish towel, using mitts and grasping the flaps of parchment. Peel off the parchment paper. Starting at the long side, roll up the cake in the towel, making sure to curl in—not merely fold—the cake during the first roll. Let the cake cool in the towel.

To make the filling, beat the confectioners' sugar, maple syrup, vanilla, and butter in a medium mixing bowl until well blended. Beat in the cream cheese until smooth.

When the cake is cool, carefully unroll it. Spread the cream cheese filling to within an inch of the edges. Roll the cake again. Cover the cake and refrigerate for at least 1 hour or until ready to serve. Dust with additional confectioners' sugar.


1 roll

Preparation Time

35 Minutes

Total Time

110 Minutes

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