• Cooking Time:
  • Servings:
  • Preparation Time:


  • Pumpkin Roll:
  • 3 eggs
  • 1 cup sugar
  • 3/4 cups AP flour
  • 1/2 tsp baking powder
  • 2/3 cup pumpkin puree
  • 2 1/2 tsp cinnamon
  • 1 tsp ginger
  • 1/2 tsp nutmeg
  • pinch salt
  • 1 tsp lemon juice
  • Filling:
  • 1 lb cream cheese, room temp
  • 1/4 cup powdered sugar
  • 1/2 cup heavy cream


  • For the pumpkin roll: Sift together flour, baking powder, cinnamon, ginger, salt, and nutmeg.
  • Whip eggs and sugar until ribbon stage. Mix in lemon juice and pumpkin. Slowly mix in flour mixture. Spread onto a parchment (spray with cooking sray) lined sheet pan. Bake 350 F until cake tester comes out clean. Set aside to cool.
  • For the filling: Whip all ingredients together untill creamy and fluffy. Dried cranberries (yummy) or nuts may be added to filling.
  • Spread filling evenly onto cooled cake. Roll.


I usually serve mine with sage ice cream and a merlot cranberry compote

Categories: Cake  Dessert 

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