Pumpkin Roll Supreme

Pumpkin Roll Supreme

50
PATTI HUGHES 0

"This gets rave reviews -- the blend of pumpkin, nuts and cream cheese is just wonderful!"

Ingredients

35 m servings 259 cals
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Original recipe yields 15 servings

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Nutrition

  • Calories:
  • 259 kcal
  • 13%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 32.9g
  • 11%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 172 mg
  • 7%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 10x15 inch jelly roll pan.
  2. In a large bowl, beat eggs until fluffy. Beat in sugar until fluffiness resumes. Stir in pumpkin and lemon juice. In a separate bowl, combine flour, baking powder, salt, cinnamon and nutmeg. Fold dry ingredients into pumpkin mixture. Spread in prepared pan; sprinkle with nuts.
  3. Bake in preheated oven 15 minutes. Sprinkle a kitchen towel with confectioner's sugar. Turn cake out onto towel while still hot. Carefully roll cake in towel, long ends together, and let cool completely.
  4. To Make Filling: In medium bowl, cream together cream cheese, butter and confectioners' sugar. Stir in vanilla.
  5. Carefully unroll cooled cake and remove kitchen towel. Spread cake with filling and re-roll. Refrigerate until ready to serve.
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Reviews

50
  1. 60 Ratings

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This is wonderful! I am so excited! My girlfriend told me not to try it because pumpkin rolls are hard, make a mess, and won't turn out. Well, she needs to try this. It looks great, tastes g...

My whole family loved this! I greased my pan with cooling spray, and the cake stuck a bit. So next time I'll know to grease the pan with shortening. I baked it for 15 minutes at 325--but I...

I made this for Thanksgiving and everyone loved it. It is not too heavy and just perfect for an after Thanksgiving meal when you are in the mood for something sweet. The cake part did crack in...