Pumpkin Roll with Crunchy Peanut Butter Cream

Pumpkin Roll with Crunchy Peanut Butter Cream


(3 votes) 4 3

This pumpkin roll is filled with a creamy peanut butter spread, and is topped with a caramel sauce before serving.

Shared by
Bradenton, FL

Time needed

20 min preparation + 30 min cooking

Serving Size / Yield

12 servings


  • Cake:
  • Crisco® Flour Non-Stick Spray
  • 1/4 C. powdered sugar
  • 3 lg. eggs
  • 3/4 C. sugar
  • 3/4 C. canned pumpkin
  • 2 tsp. pumpkin pie spice
  • 3/4 C. Pillsbury BEST® All Purpose Flour, or Unbleached Flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Filling:
  • 1 8-oz. pkg. cream cheese, softened
  • 1 C. powdered sugar
  • 1/3 C. Jif® Extra Crunchy Peanut Butter
  • 1 tsp. almond extract
  • Topping:
  • Smucker's® Caramel Sundae Syrups Ice Cream Topping
  • 3 Tbs. cocktail peanuts, chopped

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Preheat oven to 375 degrees. Sift powdered sugar generously over a 12x17-inch area of a clean thin kitchen towel. Spray a 10x15-inch jelly roll pan with a non-stick spray; line with waxed or parchment paper. Spray wax paper with non-stick spray. Beat eggs in mixing bowl with electric mixer, gradually beat in sugar, pumpkin, spices, baking powder, soda and flour, scraping bowl between additions. Spread batter evenly into pan. Bake for 10-13 minutes or until toothpick is clean.Loosen the cake edges immediately and invert cake onto the prepared towel. Carefully remove paper. Roll the cake beginning at the narrow end. Cool on wire rack for 45 minutes.Filling:

Beat cream cheese, powdered sugar, peanut butter, and extract in a medium bowl until well combined. Unroll cake; spread peanut butter cream evenly to edges of cake. Roll cake; wrap in plastic wrap and refrigerate several hours before serving.Before serving, drizzle with caramel syrup and chopped peanuts.

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