Pumpkin Roll with Crunchy Peanut Butter Cream

Pumpkin Roll with Crunchy Peanut Butter Cream


"This pumpkin roll is filled with a creamy peanut butter spread, and is topped with a caramel sauce before serving."


servings 332 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 332 kcal
  • 17%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 43.7g
  • 14%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 260 mg
  • 10%

Based on a 2,000 calorie diet

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  1. Cake: Preheat oven to 375 degrees F. Sift powdered sugar generously over a 12 x 17-inch area of a clean thin kitchen towel. Spray a 10 x 15-inch jelly roll pan with a no-stick spray with flour; line with waxed or parchment paper. Spray wax paper with no-stick spray with flour.
  2. Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10 to 13 minutes or until toothpick is clean.
  3. Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.
  4. Filling: Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined.
  5. Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.
  6. Before serving, drizzle with caramel syrup and chopped peanuts.
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  1. 14 Ratings


pretty good, it's a nice and filling snack that gives a decent amount of protein. I topped with home-made whipped cream instead of caramel and almond slices instead of peanuts. Delish!

I am a good baker, and typically a sweet is what I bring to the many potlucks here where we live. I wanted something interesting for Sunday's brunch party, and what a hit! Just the presentation ...

I thought this was really good. The mixture of peanut butter and cream cheese was different. I was amazed how easy it was to roll, unroll and then add the filling and re-roll. It didn't fall apa...

This was a bit of a challenge as I haven't baked a lot. The idea of rolling, unrolling, and then re-rolling the cake was a bit intimidating, but it worked perfectly! This was delicious and ver...

There seems to be an unfortunate imbalance in this recipe – way too much almond extract in the filling, too little pumpkin in the cake. I was really looking forward to this dessert to finish o...

The Pumpkin Roll was not hit at our Christmas Table this year. My family and guest all love peanut butter but it just didn't hit the mark. The roll was too moist and was more of a disappointme...

I love this recipe. I am a novice at cooking and thought this recipe would be complicated, but it wasn't. The icing tastes great. Only two suggestions, make two cakes (use up your pumpkin if ...

much much too sweet would not make again.

I reduced the sugar in the cake to 1/8 c powdered sugar and 1/2 cup regular sugar, and this version was teriffic! I kept the filling the same. I will make it again!