Pumpkin Roll with Butterscotch Cream

10 Rating(s): Rating(s):
Prep Time: 30 minutes
Cook Time: 13 minutes
Yield: 10 servings
Freezing: not recommended


  • Cooking spray
  • 1/4 cup (50mL) icing sugar
  • 3 eggs
  • 3/4 cup (175mL) sugar
  • 3/4 cup (175mL) canned pumpkin (not pie filling)
  • 2 tsp (10mL) pumpkin pie spice
  • 1/2 tsp (2mL) baking powder
  • 1/2 tsp (2mL) baking soda
  • 3/4 cup (175mL) Robin Hood® Original All Purpose Flour
  • Filling:
  • 8 oz (250g) cream cheese, softened
  • 1/2 cup (125mL) Smucker's® Butterscotch Flavoured Topping
  • Smucker's Sundae Syrup™ Caramel Flavoured Syrup for garnish


  1. Preheat oven to 375°F (190°C). Sift icing sugar generously over large clean kitchen towel.
  2. Spray a 10" x 15" (25cm x 37cm) jelly roll pan with no-stick cooking spray, line with parchment paper and then spray again.
  3. Beat eggs in bowl of electric mixer. Gradually add remaining ingredients, scraping down bowl and beating until combined.
  4. Spread into prepared pan. Bake 10-13 minutes, or until toothpick inserted in centre comes out clean.
  5. Immediately invert cake onto prepared kitchen towel and roll cake, with towel, beginning at the short end. Let cool on wire rack.
  6. Filling:
  7. Beat cream cheese and butterscotch flavoured topping in bowl of electric mixer until well combined.
  8. Unroll cake and spread with cream cheese mixture. Roll cake, wrap in plastic wrap and refrigerate several hours before serving. To serve, slice cake and garnish with caramel flavoured syrup.