Hall’s Snappy Pumpkin Roll

Pumpkin Cake Roll is everyone’s favorite fall dessert. This moist pumpkin cake is filled with a cream cheese filling and delicious pumpkin spices.

Prep Time 30 mins
Cook Time 15 mins
Total Time 45m
Servings 8


Cake Ingredients:

  • 3 large eggs separated, room temperature
  • 1 cup sugar divided
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 tsp nutmeg
  • 1/8 teaspoon salt

Filling Ingredients

  • 8 ounces cream cheese softened
  • 8 ounces Hall’s Snappy Beer Cheese
  • 5 ounces of marshmallow cream


Line a 15x10x1-in. baking pan with waxed paper. Grease the paper and set aside.

  1. In a large bowl, beat egg yolks on high speed until thick and lemon-colored.
  2. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is dissolved.
  3. In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Fold into egg yolk mixture.
  4. In a separate bowl, combine the flour, baking soda, cinnamon, and salt. Fold into pumpkin mixture.
  5. Spread onto prepared pan
  6. Bake at 375° for 12-15 minutes or until cake springs back when lightly touched.
  7. Cool for 5 minutes.
  8. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  9. In a small bowl, beat the cream cheese, beer cheese and marshmallow cream until smooth.
  10. Unroll cake; spread filling evenly to within 1/2 in. of edges.
  11. Roll up again, without towel.
  12. Cover and freeze until firm.
  13. Remove from the freezer 15 minutes before cutting.
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Recipe Name
Hall's Snappy Pumpkin Roll
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