Cream cheese filled pumpkin roll

6 servings
15 min
25 min
Very Easy


Number of serving: 6
3 large eggs

1 cup sugar

2/3 cup canned pumpkin

¾ cup biscuit mix (Bisquick)

2 teaspoons. cinnamon

1 teaspoon. pumpkin pie spice

1 cup chopped pecans

2-3 tblsp. powdered sugar

1 8-oz. package cream cheese, softened

1/3 cup butter, softened

1 cup powdered sugar, sifted

1 teaspoon. vanilla extract


  • Preheat the oven to 375. Grease the bottom and sides of a 15x10x1 inch jellyroll pan. Line the pan with wax paper and then grease the wax paper. Set aside.
  • Beat the eggs with a mixer at high speed until they become thick and pale. Gradually add 1 cup sugar and beat until soft peaks form and the sugar dissolves (this takes 2 to 4 minutes).
  • In a separate small bowl, combine the biscuit mix and spices. Fold the pumpkin into the egg and sugar mixture.
  • Fold the dry ingredients into the pumpkin mixture making sure the dry and wet mixtures are well incorporated.
  • Spread the batter evenly into the prepared pan. Sprinkle with chopped pecans and bake for 13 to 15 minutes.
  • Just before removing the cake from the oven, sift 2-3 tablespoons of powdered sugar in a rectangle on a cloth towel (do not use a terry cloth towel for this step).
  • Remove the cake from the oven and immediately turn it out onto the sugared towel. Carefully peel off the wax paper. Starting at the narrow end, roll up the cake and towel together.
  • Place the rolled cake and towel on a wire rack seam side down and allow to cool completely.
  • When the cake is completely cool, beat the cream cheese and butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar and vanilla, beating until combined.
  • Carefully unroll the cake and spread with cream cheese mixture. Re-roll without the towel. When (not if) this happens to you, don’t panic.
  • You’re going to go right ahead and fill it and re-roll it, dust it with powdered sugar and no one is going to know that the cake cracked, okay? Honestly, it works out perfectly in the end.
  • Place the roll on a serving plate, seam side down, cover with plastic wrap and chill for at least 2 hours. Dust with powdered sugar before serving. Oh, and don’t worry about all that goop that sticks to your towel. Just a quick rinse in the kitchen sink will take care of every bit of it!
N Never Enough Thyme - Recipes and food photographs with a slight southern accent.


Cream Cheese Filled Pumpkin Roll, photo 1
Cream Cheese Filled Pumpkin Roll, photo 2

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