The Pioneer Woman Tasty Kitchen
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Pumpkin Roll with Cream Cheese Filling

4.87 Mitt(s) 8 Rating(s)8 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 58 votes, average: 4.87 out of 5

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Level: Easy

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Description

The best pumpkin roll ever created filled with a deliciously smooth cream cheese icing. It’s perfect for Fall days!

Ingredients

  • FOR THE ROLL:
  • ¾ cups Flour
  • ½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Cinnamon
  • ½ teaspoons Cloves
  • ¼ teaspoons Salt
  • 3 whole Eggs
  • 1 cup White Sugar
  • ⅔ cups Pure Pumpkin (I Always Use Libby's.)
  • Powdered Sugar (for Powdering Your Kitchen Towel)
  • _____
  • FOR THE CREAM CHEESE ICING:
  • 8 ounces, weight Cream Cheese, Softened
  • 6 Tablespoons Butter, Softened
  • 1 cup Sifted Powdered Sugar
  • 1 teaspoon Vanilla Extract

Preparation

For Cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves and salt.

In a separate bowl mix the eggs and white sugar until thick. Beat in the canned pumpkin. Stir into the flour mixture. Spread evenly into prepared pan.

Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.

For the filling: Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll cake and remove towel. Spread cream cheese filling over cake. Reroll cake. Store in a container with a lid. Keep refrigerated.

If you can refrain from eating the deliciousness of this roll right away it’s better when it’s been refrigerated for at least an hour. Sprinkle with powdered sugar before serving, if you like.

11 Comments

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baileysrule on 4.16.2013

I have made pumpkin rolls for years and I can say to those of you that talk about the roll cracking……no problem just put some powder sugar and a few nuts and you won’t be able to notice.

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walkinwalkoutcattle on 10.9.2010

I think the pumpkin has quite a bit of natural fats in it. (I could be wrong though!)

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Juanita on 9.23.2010

kristen02,
It’s actually not difficult at all! Please don’t let that stop you from making it. And even if it doesn’t look quite perfect (mine don’t always turn out perfect either) it will still taste amazing! :)

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kristen02 on 9.22.2010

I knew a woman who made this regularly and it’s sooo good! However, I haven’t gotten up the courage to make it, because rolling and unrolling the cake is daunting to me.

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llhh on 9.22.2010

thanks for answering the oil question. i tried a recipe like this once before that used 1 cup of oil! i didn’t care for it because it tasted greasy. i will definately make this recipe, and hope it comes out as beautiful as yours.

8 Reviews

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danmar7 on 11.26.2010

Easy to make, but for my first roll in a long time, I failed to follow the cooling directions, so the cake wouldn’t roll up when I spread the filling. But it still tasted great.

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laurasmom on 11.11.2010

Delicious! I had never made a pumpkin roll and it was so easy thanks to your easy directions! Will definitely make again. Thanks.

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lillieknits on 10.22.2010

I made this recipe for a group of ladies. It was my first attmept at a rolled cake. Mine wasn’t nearly as pretty. I actually made two. The first time I used wax paper, but it stuck around the edges. Next I used parchment paper, and it flopped off much quicker than I was ready for. I really dislike cream cheese icing, so I used the Best Frosting Ever recipe instead. That may have partially been the reason it didn’t roll as neatly.

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Hanna Denton on 10.18.2010

Made it this weekend for the extended family and got LOTS of compliments! My first experience with the roll was a great one- you’re right, it does look harder than it really is! Will try the frozen cutting method next time, as mine was a little messy, even after refrigerating. Thanks!

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katn85 on 9.29.2010

absolutely delicious! This was my first “roll” and was so pleased with how well it came out. I made one last week, and will be making another this afternoon :)

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