Classic Pumpkin Roll

Classic Pumpkin Roll
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Prep Time

< 90 minutes


Total Time

< 30 minutes

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Fork and knife



Per Serving


1-¼ cups powdered sugar, divided

1 package (16 ounces) angel food cake mix

1-1/4 cups water

1 package (8 ounces) reduced-fat cream cheese

1 tub (8 ounces) whipped topping

½ cup solid-pack pumpkin

½ cup chopped hazelnuts


2 packages (8 ounces each) reduced-fat cream cheese

½ cup butter

2 cups powdered sugar

2 teaspoons vanilla


  • 1.
    Preheat oven to 350°F. Spray 17-1/2X12-inch jelly-roll pan with nonstick cooking spray. Line with parchment paper or waxed paper; set aside. Arrange clean dish towel on counter; sprinkle evenly with 1/2 cup powdered sugar; set aside.
  • 2.
    Beat cake mix and water according to package directions. Pour batter into prepared pan.
  • 3.
    Bake 17 minutes or until toothpick inserted into center comes out clean. Immediately loosen cake from edges of pan. Invert onto powdered sugar on prepared towel. Remove pan; peel off parchment paper. While cake is hot, starting with 12-inch side, roll up cake in towel.
  • 4.
    Place seam side down on wire rack to cool completely.
  • 5.
    Beat cream cheese and remaining ¾ cup powdered sugar in large bowl with electric mixer at low speed 2 minutes or until well blended and fluffy. Fold in whipped topping and pumpkin; refrigerate filling until ready to use.
  • 6.
    Gently unroll cooled cake; remove towel. Spread pumpkin filling evenly over cake. Re-roll cake; place seam side down on plate. (If cake breaks, hold pieces together and roll as instructed. Breaks can be hidden with frosting.)
  • 7.
    To Make Cream Cheese Frosting: Beat cream cheese and butter with electric mixer at medium-high speed 2 minutes or until well blended and fluffy. Add powdered sugar and vanilla; beat well.
  • 8.
    Frost with Cream Cheese Frosting; sprinkle with hazelnuts. Trim 1 inch off each end with serrated knife; discard scraps. Cover with plastic wrap; refrigerate 2 to 3 hours before serving.

Nutrition Facts

Per Serving

Total Fat29g
Trans Fat0g
Saturated Fat17g
Dietary Fiber1g