I Will Not Put Away My Sandals And Pumpkin Roll With Cream Cheese Filling

Pumpkin Roll / My Friend's Bakery

Where did the summer go? Wasn’t it just yesterday that I planted my flowers? And now I’ve started my Christmas shopping and I’m baking things with pumpkin?

Pumpkin Roll / My Friend's Bakery

Somehow, this summer went by in a blur. And September? Fuh-get about it!  I don’t remember September at all. Was there a September? Are you sure?

Pumpkin Roll / My Friend's Bakery

So what am I going to do? Fight it? Hell no. I’ll jump on the Autumn bandwagon just like everyone else. I’ll run over to Timmie’s and get myself a pumpkin spice latte and take the dog for a walk in the falling leaves while wearing a lovely, new sweater that is making me hotter than my menopausal self likes to be.

Pumpkin Roll / My Friend's Bakery

But I will NOT put away my sandals. I just won’t do it.

Pumpkin Roll

Prep Time: 20 minutes

Cook Time: 17 minutes

Yield: 1 roll

If you don't have the individual spices - cinnamon, ginger, nutmeg and cloves, simply substitute with 1-1/2 teaspoons of pumpkin pie spice.


    For The Pumpkin Cake
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin, not pie filling
  • 1 teaspoon lemon juice
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • icing (powdered/confectioners) sugar for sprinkling and rolling
  • For The Cream Cheese Filling
  • 1/4 cup butter, room temperature
  • 1/2 cup cream cheese, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups icing (powdered/confectioners) sugar
  • 2 tablespoons milk


For The Pumpkin Cake

Preheat the oven to 350 F.

With an electric mixer on medium-high speed, beat the eggs for 5 minutes. Gradually add the sugar, pumpkin, and lemon juice and mix until incorporated.

All at once add the flour, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Mix until combined.

Line a cookie sheet with high sides or a jelly roll pan with parchment paper. Spread the batter evenly on the pan. Bake for 15 - 17 minutes.

Turn the cake out onto a damp tea towel that has been sprinkled with icing (powdered/confectioners) sugar. Beginning at the short end, roll the cake (including the towel) tightly until you reach the other side. Set the cake aside to cool completely.

For The Cream Cheese Filling

With an electric mixer beat the butter and cream cheese until light and fluffy. Add the vanilla extract, icing (powdered/confectioners) sugar and milk. Mix for 3 - 5 minutes until the icing is light and fluffy.

To Assemble:

Unroll the cooled pumpkin cake and spread the cream cheese filling evenly over the surface of the cake. Beginning on the short side, re-roll the cake (without the towel) to the other side. Transfer the roll to a serving plate and sprinkle with additional icing (powdered/confectioners) sugar. Refrigerate until ready to serve.


Original Recipe by My Friend's Bakery 2015


You may also like:

Rum and Raisin Rice Pudding / My Friend's BakeryApple Spice Cake / My Friend's BakeryPeanut Butter Cheesecake / My Friend's Bakery


  1. Deb Weyrich-Cody says:

    Oh WOW! All of the taste of pumpkin pie (without the risk of spillage; ) AND cream cheese icing?!! Now this is my idea of heaven: )
    Btw, to me, sandals and shorts are just the right counterpoint for over-heating fall sweaters, lol…

Say your piece. State your mind. Have your say.