When I was a kid, my mom had a pumpkin roll recipe that she made during the Halloween to Thanksgiving season. That recipe is included in a well-worn, well-used family cookbook that one of my aunts put together years ago, and today I’m going to share that recipe with you.
I just made one change to Mom’s old recipe. Instead of layering the pumpkin cake roll with her traditional cream cheese frosting, I made a Cool Whip cream cheese filling this time. Mind you, there is absolutely NOTHING wrong with a traditional cream cheese frosting. Far from it. I just enjoyed making a slightly lighter frosting this time around…with amazing results.
Pumpkin Roll With Cool Whip-Cream Cheese Filling
- 3 eggs
- 1 cup sugar
- ⅔ cup pureed pumpkin
- 1 teaspoon lemon juice
- ¾ cup flour
- 1 teaspoon baking powder
- 2 teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- powdered sugar
- Cool Whip-cream cheese filling
- 4 ounces cream cheese, softened
- ½ cup powdered sugar
- 1½ cups Cool Whip whipped topping
- Preheat oven to 375°. Grease and flour a 15x10x1" jellyroll pan.
- In a medium bowl, beat 3 eggs and 1 cup sugar at high speed for 3 minutes. Stir in pumpkin and lemon juice.
- In a separate bowl, sift together flour, baking powder, salt, and spices. Fold into the pumpkin mixture.
- Spread into a greased and floured jellyroll pan.
- Bake at 375° for 15 minutes. While the cake is baking, generously sprinkle powdered sugar over a clean towel, spread flat on a counter or table.
- When cake is out of the oven, immediately turn out onto the powdered sugar-covered towel. Roll the towel up with the cake inside (roll the long side for smaller spirals and short side for larger spirals). Cool in the refrigerator.
- Prepare the filling by beating cream cheese and ½ cups powdered sugar. Whip in the Cool Whip until completely smooth.
- Once cooled, unroll the cake carefully and spread the filling on the top.
- Roll the cake back up and cover tightly with plastic wrap and chill for at least 30 minutes.
- Slice with a sharp knife and serve. Store in the refrigerator.
This pumpkin cake roll is a perfect dessert for Thanksgiving…or any Fall get together. Enjoy!
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It is really good
Thank you!!
I would recommend wrapping it in plastic wrap and keeping it cool and safe from getting smashed. I think you’ll be fine! Good luck!
I want to make this for thanksgiving this year but I need to travel 3 hours in the car to bring it to my final destination. Will it survive? Thanks! ~Lindsey
Sounds very good, I would like to give it try. Thank
Aww! Thank you! I appreciate features so much. :)
Stopping by from #FoodieFriDIY to share, share, share and let you know this delicious Pumpkin Roll will be featured this week on my page! Thank you as always for linking up!
Sounds like the perfect cake for fall! Thanks for sharing at Merry Monday. :)
I’ve always wanted to make a rolled cake – this looks like a great recipe to try!
I do have a pumpkin cookie that I LOVE! This recipe uses a sugar substitute, but there are directions for using regular sugar as well. Enjoy! http://foodfunfamily.com/reduced-sugar-pumpkin-chocolate-chip-cookies-with-truvia-sweetfuture/
Hi, my name is kay and I’d to know if you have a good recipe for pumpkin cookies and thanks I’m going to try your pumpkin roll, never made it with cool whip before but am going to try it, thanks for your time
This would be amazing to serve at Thanksgiving, I would probably hear a grumbles though, it isn’t pumpkin pie
This looks delicious!
I haven’t had that happen to me, and I’m no baking expert but my 2 guesses would be that either it was too cold from being in the fridge or the consistency of the cake was not right. I’ve baked plenty of other cakes and breads that have broken on me…sometimes the same recipe for me will be fabulous one time and a mess the next. Maybe it has to do with the humidity/lack of humidity, mixing times, etc. I wish I could tell you for sure what happened to your cake!
how long should you let it cool before removing it from the refrigerator I had it in for probably about an hour and as I unloaded it kind of broke apart I’ve managed to save half of it but when I tried to roll it the roll itself also broken parts did I mix it too long or did I not leave it in the refrigerator long enough
LOL. No worries about the ?’s. As far as the dryness goes, so much can effect the moistness of cake. I even have cakes turn out differently depending on the humidity or lack of it that day. I’m guessing in your case that the size of the pan had more to do with the dryness because the batter would have been more spread out and the cake thinner. It’s a pretty thin cake to begin with.
Oh thank you. Also, sorry about all the ? marks. Lol. I tried to put a smiley face.
My roll came out okay enough but a little dry. I did use canned pumpkin instead & a slightly bigger pan (a 12×17, oops!) bought the wrong size & all. Do you think both of those caused my roll to be dry? Frosting turned out great though. :)
These look delicious and they sound fun to make too!
Hi Heather! It should just be a 1/2 cup…although I’m sure the extra powdered sugar would still be just fine. lol. It would just make a thicker frosting/filling. Sorry about that typo!
Question: in the ingredients portion for the frosting, you say 1/2 cup of powdered sugar and in the instructions you say 1.5 cups of powdered sugar? I don’t bake a lot and just wanted to be sure what I’m supposed to mix. Please help! ????
This is one of my favorite treats for this time of year.
I have been wanting to make some type of a pumpkin treat but wasnt sure what, and I just foind it! This looks delicious. Cant wait to try it!
I have never had this before and now I have to try it thanks for sharing this one.
my sister makes a traditional pumpkin roll at Christmas with the standard cream cheese filling. i would like to try your version though because after our big Christmas dinner i want something sweet but not too heavy! thanks for sharing!