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You are here: Home / Recipes / Desserts / Pumpkin Roll With Cool Whip-Cream Cheese Filling

Pumpkin Roll With Cool Whip-Cream Cheese Filling

Sunday, November 3, 2013 by Lolli 28 Comments

 

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.

Pumpkin Roll With Cool Whip Cream Cheese Filling by Better in Bulk

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

Pumpkin Roll With Cool Whip-Cream Cheese Filling

 

5.0 from 5 reviews
Pumpkin Roll With Cool Whip-Cream Cheese Filling
 
Print
Prep time
1 hour 15 mins
Cook time
15 mins
Total time
1 hour 30 mins
 
Author: Better in Bulk
Ingredients
  • 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
Instructions
  1. Preheat oven to 375°. Grease and flour a 15x10x1" jellyroll pan.
  2. In a medium bowl, beat 3 eggs and 1 cup sugar at high speed for 3 minutes. Stir in pumpkin and lemon juice.
  3. In a separate bowl, sift together flour, baking powder, salt, and spices. Fold into the pumpkin mixture.
  4. Spread into a greased and floured jellyroll pan.
  5. 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.
  6. 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.
  7. Pumpkin Roll With Cool Whip-Cream Cheese Filling
  8. Prepare the filling by beating cream cheese and ½ cups powdered sugar. Whip in the Cool Whip until completely smooth.
  9. Once cooled, unroll the cake carefully and spread the filling on the top.
  10. Pumpkin Roll With Cool Whip-Cream Cheese Filling
  11. Roll the cake back up and cover tightly with plastic wrap and chill for at least 30 minutes.
  12. Slice with a sharp knife and serve. Store in the refrigerator.
Notes
You can also sprinkle the batter with chopped walnuts before baking. Yum!
3.2.2124

Pumpkin Roll With Cool Whip-Cream Cheese Filling

This pumpkin cake roll is a perfect dessert for Thanksgiving…or any Fall get together. Enjoy!

© 2013 – 2016, Food Fun Family. All rights reserved.

About Lolli

Lolli has written 3740 post in this blog.

I became a mom in 1996, and in 2005 I had my fifth. Yes, 5 kids. In 2007, this blog was born (my 6th baby that will never grow up) and I've been sharing recipes, photography tricks, parenting tips, and everything in between. (Formerly Better in Bulk)

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Filed Under: Desserts, Recipes Tagged With: dessert, desserts, food, pumpkin, Recipes

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Comments

  1. Ann Eirich says

    Saturday, November 4, 2017 at 5:22 pm

    It is really good

  2. Lindsey says

    Wednesday, November 23, 2016 at 1:00 pm

    Thank you!!

  3. Lolli says

    Wednesday, November 23, 2016 at 11:06 am

    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!

  4. Lindsey says

    Wednesday, November 23, 2016 at 8:55 am

    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

  5. Mrs. Mavis Lewis says

    Thursday, October 27, 2016 at 11:31 pm

    Sounds very good, I would like to give it try. Thank

  6. Lolli says

    Thursday, October 27, 2016 at 2:15 pm

    Aww! Thank you! I appreciate features so much. :)

  7. Debra @ Bowl Me Over says

    Thursday, October 27, 2016 at 1:39 pm

    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!

  8. Dee says

    Sunday, October 23, 2016 at 2:56 am

    Sounds like the perfect cake for fall! Thanks for sharing at Merry Monday. :)

  9. Roseann Hampton says

    Saturday, October 22, 2016 at 7:30 pm

    I’ve always wanted to make a rolled cake – this looks like a great recipe to try!

  10. Lolli says

    Tuesday, August 30, 2016 at 9:47 pm

    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! https://foodfunfamily.com/reduced-sugar-pumpkin-chocolate-chip-cookies-with-truvia-sweetfuture/

  11. Kay white says

    Tuesday, August 30, 2016 at 8:29 pm

    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

  12. Darlene W says

    Saturday, August 27, 2016 at 10:38 am

    This would be amazing to serve at Thanksgiving, I would probably hear a grumbles though, it isn’t pumpkin pie

  13. All is Amazing says

    Monday, September 14, 2015 at 12:16 pm

    This looks delicious!

  14. Lolli says

    Thursday, December 25, 2014 at 9:51 pm

    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!

  15. jennifer Dougherty says

    Thursday, December 25, 2014 at 1:50 am

    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

  16. Lolli says

    Monday, November 25, 2013 at 11:02 pm

    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.

  17. Heather says

    Sunday, November 24, 2013 at 6:47 pm

    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. :)

  18. in the hammock says

    Sunday, November 24, 2013 at 5:23 pm

    These look delicious and they sound fun to make too!

  19. Lolli says

    Sunday, November 24, 2013 at 2:40 pm

    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!

  20. Heather says

    Sunday, November 24, 2013 at 10:34 am

    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! ????

  21. Gianna says

    Wednesday, November 6, 2013 at 9:06 pm

    This is one of my favorite treats for this time of year.

  22. shelly peterson says

    Wednesday, November 6, 2013 at 3:26 pm

    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!

  23. heather says

    Sunday, November 3, 2013 at 8:21 pm

    I have never had this before and now I have to try it thanks for sharing this one.

  24. judy gardner says

    Sunday, November 3, 2013 at 2:25 pm

    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!

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