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Pumpkin Cake Rolls for #SundaySupper

Recipe: Pumpkin Cake Rolls

Pumpkin Cake Roll on ShockinglyDelicious. Recipe here: http://www.shockinglydelicious.com/?p=10246 [1]Summary: A spiral slice of pumpkin cake with vanilla-scented sweet cream cheese makes this Pumpkin Cake Roll an elegant and fun Thanksgiving or Christmas dessert!


Pumpkin Cake

  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 teaspoon baking soda
  • ¾ cup flour
  • ½ teaspoon salt
  • ½ teaspoon cinnamon

Pumpkin Filling

  • 8 ounces cream cheese
  • 2 tablespoons margarine
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar (Brooke uses a bit more than 1/2 cup; sweeten to your taste!)

For Assembly

  • Margarine for greasing
  • Waxed paper
  • 2 clean, dry tea towels
  • Cookie sheet


  1. Heat oven to 375F degrees.
  2. Beat eggs, sugar and pumpkin for 5 minutes. Add soda, flour, salt and cinnamon and beat to combine.
  3. Cover cookie sheet with waxed paper and spread a bit of margarine on the waxed paper. Pour pumpkin mixture onto the waxed paper and spread it out evenly into a rectangle the size of your cookie sheet. Don’t make it too thick or it will be difficult to roll. Bake for 15-18 minutes.
  4. While cake is baking, combine cream cheese, margarine, vanilla and powdered sugar and beat until well mixed. Set aside.
  5. Pumpkin Cake Roll on ShockinglyDelicious. Recipe here: http://www.shockinglydelicious.com/?p=10246 [2]When cake is done, take it out of the oven and cut it in half, horizontally. While still hot, with the paper side down, lay each half on separate tea towels. Roll each half with the towel (cake and towel roll together), starting with the longer sides (so it makes the roll long). The tea towel will absorb moisture as the cake cools, preventing it from getting soggy, and helping it keep a rolled shape.
  6. When cake is cooled, gently unroll and peel waxed paper off. Spread filling over cake and re-roll. Cover cake with towel and refrigerate.
  7. Slice into thin spirals to serve.
  8. Can freeze (wrap well).
  9. Serves 16 or maybe even more (depends on appetites).

Quick notes

Brooke Bohm [3]Brook says she quadruples the recipe when she gets ready to make these, figuring that if she is going to do the work of one recipe, she might as well make a production line and make a whole lot of them! If you can make one batch, you can make four batches and your work is done.


Jane Kobayashi, via Brooke Bohm [4].

Preparation time: 15 minutes
Cooking time: 18 minutes
Cooling and assembly: 60 minutes
Diet type: Vegetarian
Number of servings (yield): 16
Culinary tradition: USA (Traditional)
My rating 5 stars:  ★★★★★ 

Here is a delicious assortment of breads, drinks, condiments, snacks, and desserts offered as gifts from the kitchen this week by the #SundaySupper cooks.

Breads / Breakfast

Condiments / Ingredients

Soup and Snacks



Please join on us on Twitter throughout the day today (Sun. Nov. 11) during #SundaySupper.  We’ll cyber-meet at 4 p.m. PST for our weekly #SundaySupper live chat. All you have to do is follow the #SundaySupper [52] hashtag or you can follow us through TweetChat [53].