Pumpkin Cream Cheese Roll
A moist, flavorful pumpkin roll with creamy cheese filling, perfect for fall gatherings or holiday desserts, combining warm spices and crunchy walnuts for added texture.
Ingredients
Instructions
- Grease and flour a 15 x 10 x 1-inch jelly roll pan.
- Sift the flour, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt onto wax paper.
- In a large bowl, beat eggs and sugar until well combined.
- Add canned pumpkin and mix thoroughly.
- Gradually fold in the sifted dry ingredients.
- Stir in chopped walnuts.
- Pour batter evenly into the prepared pan and spread smoothly.
- Bake at 375°F (190°C) for about 15 minutes or until the cake springs back when lightly touched.
- While hot, turn the cake onto a clean towel dusted with powdered sugar.
- Carefully peel off the parchment paper.
- Roll the cake up in the towel starting from the short end and let it cool completely.
- Unroll the cooled cake and spread with cream cheese filling.
- Re-roll the cake without the towel and refrigerate until ready to serve.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).