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Pumpkin Roll with Butterscotch Cream
Makes 10 Servings
From Smucker's


The cool creamy filling tastes fabulous with the pumpkin spice cake. This is a dessert that would be great for fall, but also refreshing enough for the summer.


  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.


  1. Beat cream cheese and butterscotch topping in bowl of electric mixer until well combined.
  2. 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 syrup.
  • 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® All Purpose Flour
  • 1 (8oz/250g) cream cheese, softened
  • 1/2 cup (125mL) Smucker's® Butterscotch Topping
  • Smucker's Sundae Syrup™ Caramel Flavoured Syrup for garnish