Cinnamon Sugar Pumpkin Roll


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup flour


  • 8 oz cream cheese softened
  • 2 Tbs butter softened
  • 2 1/2 cup powdered sugar
  • 1/2 tsp vanilla


  • 2 Tbs brown sugar
  • 2 Tbs granulated sugar
  • 1/2 Tbs cinnamon
  • 2 Tbs melted butter


  • Preheat oven to 375.
  • Line a jelly roll pan (15″x10″) with parchment paper.
  • In bowl mix together your eggs, sugar, pumpkin, baking soda, cinnamon and flour.
  • Spread onto pan and bake for about 10-15 minutes.
  • Remove from oven.
  • Sprinkle a tea towel with powdered sugar and turn cake out onto towel and remove parchment paper.
  • Slowly roll cake up starting with the shorter end.
  • Leave rolled until cool.
  • Meanwhile make your filling by combining all your filling ingredients in medium bowl and beating until smooth.
  • Once your cake is cool, unroll and spread filling and roll cake back up.
  • Mix together your brown sugar, granulated sugar and cinnamon in bowl.
  • Brush your cake roll with melted butter and then sprinkle with your cinnamon sugar mixture.
  • Refrigerate.

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