Starr's Pumpkin and Cheese Roll-Up

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Starr's Pumpkin and Cheese Roll-Up

star rating (1) rate this recipe »
Published prior to 2008

This twist on the familiar chocolate-and-cream roll or jelly roll is particularly apropos at thanksgiving, when pumpkin plays a staring role at the table.

3/4 cup King Arthur Unbleached All-Purpose Flour
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice OR a mixture of cloves, ginger and allspice
1/2 teaspoon nutmeg
1/2 teaspoon salt
3 eggs, lightly beaten
1 cup sugar
2/3 cup pumpkin purée (NOT pumpkin pie filling)
1 cup chopped walnuts (optional)

1 cup confectioners' or glazing sugar
6 tablespoons (3/4 stick) butter, softened
1 teaspoon vanilla
8-ounce package cream cheese, softened

Filling: Sift the sugar into a medium-sized bowl and cream it with the butter. Mix in the vanilla. Add the cream cheese in chunks, beating well after each addition; the mixture should be completely smooth.

Cake: Preheat the oven to 375°F. Grease a 15 x 10 x 1-inch jelly-roll pan. Line it with waxed paper or parchment, then grease and flour the paper.

In a small bowl, sift together the flour, baking powder, spices and salt; set aside. In a large bowl beat together the eggs and sugar until thick, fluffy and light in color. Beat in the pumpkin.

Add the dry ingredients to the wet ingredients and mix well. Pour the batter into the prepared pan and spread it out evenly with a rubber spatula. Sprinkle the batter with the nuts, if you're using them.

Bake the cake for about 15 minutes, or until it's lightly browned and springy to the touch. Remove the cake from the oven, and loosen it around the edges with a knife. Invert it onto a clean kitchen towel dusted very heavily with confectioners' sugar; peel off the paper. Trim 1/4-inch from all sides of the cake.

Roll up the cake and towel together, starting with a long side. Place the roll, seam-side down, on a wire rack to cool completely.

Unroll the cake, spread it with the filling, and re-roll. Refrigerate until ready to serve, and then dust with confectioners' sugar. Yield: Fifteen 1-inch servings.


  • star rating 11/13/2009
  • Vanessa from Illinois
  • I made this last night -- it's fairly easy and reasonably quick, as long as you have the correct size pan (mine is actually a little too large, but it worked out OK) and the weather's not too hot for cooling the cake. The flavors of both cake and filling are just lovely, especially on the second day -- the pumpkin cake seemed to assert itself a bit more, and balanced out the cream cheese better. The filling recipe makes more than enough -- not too skimpy, as sometimes happens with recipes. I'm hosting my husband's departmental holiday party next month, and this will definitely be on the dessert menu, as it looks festive and tastes great!