Blissful and Domestic - Creating a Beautiful Life on Less: Cream Cheese Pumpkin Roll

Saturday, September 28, 2013

Cream Cheese Pumpkin Roll

I must say I am thrilled to be guest blogging for Blissful and Domestic. I have followed this blog for quite some time and it is one of my very favorites. I am Renee and I want to share with you a tasty pumpkin recipe. It’s one my mom made every fall and now the written recipe is nestled into my own recipe box, and I pull it out around this time every year.

(excuse the washing machine in the background)

Cream cheese pumpkin rolls. They are sure to get you in the Autumn spirit. They are tasty and very easy to make! Let’s get started. Here is what you will need:

3 eggs
2/3 cup pumpkin
1 cup sugar
1 tsp lemon juice
¾ cup flour
2 tsp cinnamon
1 tsp ginger
½ tsp nutmeg
1 tsp baking powder
½ tsp salt

And for the filling:

8 oz cream cheese, softened
¼ cup butter, softened
1 cup confectioner’s sugar
½ tsp vanilla extract

I had most of these ingredients already on hand and you probably will too.

Preheat your oven to 375.

You will begin by mixing the eggs and sugar in a large bowl with an electric mixer. Mix until thick and then add the pumpkin and lemon juice. 

In another bowl, mix flour, baking powder, spices and salt.

Then, add to the egg mixture and mix well. 

Mix the batter until it looks like this...

Spread the batter onto a waxed lined or greased 10 by 15 inch pan. 

Bake in oven for 10 minutes. Then, remove from oven and let cool just for a few minutes. (The key to avoid cracking is to roll the cake while it is still pretty warm)

Sprinkle powdered sugar on a towel, and place the cake on the towel.

Roll the cake up in the towel and let cool for a while. Some people even put in the refrigerator. 

In the meantime, it’s time to make your cream cheese filling.

Combine cream cheese, butter, confectioner’s sugar and vanilla and mix well. 

Spread filling over the cake and then roll tight again. Put in refrigerator.

As you can see, mine still cracked a little. (Of course, it doesn’t affect the taste!) But the key is to roll it as soon as possible after it comes out of the oven. This time I waited about five minutes. I shouldn’t have even waited that long. 

It was delicious!

Pair with a cup of hot coffee or a glass of cold milk. It’s the perfect autumn dessert or snack (or breakfast...or dinner...hehe.) 


Thanks for letting me post, Danielle.

You can come visit me on my blog here. 


I love pumpkin, but this recipe takes the cake! (pun totally intended). Thanks so much for sharing Rene!

XO Danielle

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1 comment:

  1. Oh my gosh, this looks so good! Hubby won't eat pumpkin, but that just means more for me! Thanks for sharing :-)


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