Spiced Pumpkin Roll with Cream Cheese

  • Yield: 12 to 16 servings

"I've been making pumpkin rolls for about 10 years. I started with one for Christmas Eve dinner. Now I make three for dinners, one for a birthday gift and three for gifts. I wouldn't be surprised if that number changes again this year!"


3 eggs
1cup granulated sugar
3/4cup canned pumpkin
1teaspoon lemon juice
3/4cup self-rising flour
1teaspoon baking powder
1/2teaspoon salt
1teaspoon ground ginger
2teaspoons ground cinnamon
1/2teaspoon ground nutmeg.
8ounces cream cheese, softened
1cup confectioners' sugar
1/4cup (1/2 stick) butter, softened
1 1/4teaspoons vanilla extract


  1. Preheat the oven to 375F. Grease a 15 x 10-inch jelly roll pan and line the bottom with wax paper.
  2. To prepare the cake, place the eggs in large mixing bowl. Beat the eggs for 5 minutes with a mixer a medium speed. Add the granulated sugar, pumpkin, and lemon juice; beat until smooth. Sift together the flour, baking powder, salt, and spices; add to the egg mixture; mix well. Pour the batter into the prepared pan.
  3. Bake 12 to 15 minutes, until the cake springs back when touched and a wooden pick inserted near the center comes out clean.
  4. Unroll a clean dish towel on the counter and put a piece of wax paper on top. Sprinkle with confectioners’ sugar. Immediately loosen the edges of the cake from the pan and turn it out onto the wax paper-lined towel. Starting at the long edge, roll up into a small roll. Place in the refrigerator until cool.
  5. To prepare the filling, combine the cream cheese, confectioners’ sugar, butter, and vanilla in a small mixing bowl; beat until smooth.
  6. To assemble, gently unroll the cake and spread the filling on the cake. Roll again, wrap in plastic wrap, and refrigerate until serving time.

Recipe by Kenny Hoefle, Jr., McAdenville, N.C.