The Pioneer Woman Tasty Kitchen
Profile Photo

Pumpkin Cream Cheese Roll

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

6
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Pumpkin roll filled with cream cheese. It has no butter and no oil and it is one of our favorites.

Ingredients

  • FOR THE ROLL:
  • 3  Eggs
  • 1-⅓ cup Sugar, Divided
  • ⅔ cups Pumpkin
  • 1 teaspoon Baking Soda
  • ½ teaspoons Cinnamon
  • ¾ cups Flour
  • ⅓ cups Walnuts, Chopped
  • FOR THE FILLING:
  • 8 ounces, weight Cream Cheese
  • ½ cups Powdered Sugar
  • ¾ teaspoons Vanilla

Preparation

Preheat oven to 350 F. Grease an 18” rimmed cookie sheet (grease the sides too). Line the bottom of the cookie sheet with wax paper and grease again over the wax paper. Set aside.

For the roll: In a large bowl, mix eggs, 1 cup sugar, pumpkin, baking soda, cinnamon & flour. Combine using a mixer. Spread batter onto the prepared cookie sheet in an even layer. It doesn’t have to be end to end. Sprinkle with nuts.

Bake at 350 F for 15 minutes.

While the roll is baking, make the filling. In a bowl using an electric mixer, mix all the filling ingredients together until creamy. Set aside (and try not to eat it all)

When the roll is done baking, sprinkle the top with remaining 1/3 cup of sugar (it will stick to the hot cake). Then turn it upside down immediately, over your work surface or a large platter. Remove the wax paper and let it cool. Spread the filling on top and then roll it up lengthwise. Place it on a platter. Refrigerate 1 hour then (sprinkle with powdered sugar, if desired) and slice into 1/4 inch pieces.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Colossal Chocolate Brownie Ice Cream
Profile Photo by Lexi Starnes | Sempre Dolce in Desserts
This Colossal Chocolate Brownie Ice Cream starts with a creamy, no-churn...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Stone Fruit Apple Date Brunch Cake
Profile Photo by Sal @ Berry Sweet Life in Desserts
Sugar, gluten and dairy free, this brunch cake has the best...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


Blueberry Muffins
Profile Photo by BakeUp Artist in Desserts
It's blueberry season and it's the second dessert I've made in...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Classic Peach Cobbler
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Desserts
This is such an amazing and classic peach cobbler loaded with...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Chocolate Pralines
Profile Photo by BakeUp Artist in Desserts
I love chocolate, and this is my first attempt to make...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 30 Level: Easy