Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling is a classic holiday dessert that’s surprisingly simple to make. After making this many times, I’ve discovered the trick to a perfect roll every time. If you love recipes like this, you’ll also enjoy Classic Creamy Potato Gratin Recipe for Easy Dinner Sides and Brown Sugar Chai Cake Recipe with Warm Spices.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Golden, tender pumpkin cake
- Creamy, tangy cream cheese filling
- Better than store-bought
- Impress your guests with this show-stopping dessert
What You'll Need for Easy Pumpkin Roll Recipe with Cream Cheese Filling
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pumpkin puree
- Sugar
- Eggs
- Flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and creamy → See on Amazon
- Parchment Paper — Prevents cake from sticking → See on Amazon
How to Make Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the cake: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan and line with parchment paper. In a large bowl, combine pumpkin, sugar, eggs, vanilla, cinnamon, and nutmeg. Gradually add flour and baking powder. Mix until smooth. Pour into prepared pan and spread evenly. Bake for 13-15 minutes or until a toothpick inserted comes out clean.
- Prepare the filling: In a medium bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Refrigerate until ready to use.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Immediately after removing cake from oven, invert it onto the towel. Gently peel off parchment paper. Starting from the short end, roll up the cake and towel together. Let it cool completely on a wire rack. Once cool, unroll the cake and spread the cream cheese filling evenly over the cake. Reroll the cake without the towel. Place seam-side down on a serving plate. Dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Be careful not to overbake the cake. It can become dry and crack when rolling. To prevent this, check the cake at the 13-minute mark and use a toothpick to test for doneness.
- Expert tip: For easier rolling, use a clean kitchen towel dusted with powdered sugar instead of a clean cloth. The sugar helps prevent the cake from sticking to the towel.
Storing & Reheating Easy Pumpkin Roll Recipe with Cream Cheese Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days. Make-ahead tip: Prepare the cake and filling a day ahead. Assemble just before serving.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: No reheating needed. Microwave: No reheating needed.
Recipe Notes
- Chef tip: For a lighter filling, substitute reduced-fat cream cheese and Greek yogurt.
- Make-ahead: Prepare the cake and filling a day ahead. Assemble just before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake cracks when rolling, it may have been overbaked. To fix, gently press the cracks together and continue rolling.
Want to level up this recipe?
Offset Spatula — Helps spread batter evenly and roll the cake → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Sugar
- Eggs
- Flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Seasonings
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
Instructions
- Prepare the cake: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan and line with parchment paper. In a large bowl, combine pumpkin, sugar, eggs, vanilla, cinnamon, and nutmeg. Gradually add flour and baking powder. Mix until smooth. Pour into prepared pan and spread evenly. Bake for 13-15 minutes or until a toothpick inserted comes out clean.
- Prepare the filling: In a medium bowl, beat cream cheese, powdered sugar, milk, and vanilla until smooth. Refrigerate until ready to use.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Immediately after removing cake from oven, invert it onto the towel. Gently peel off parchment paper. Starting from the short end, roll up the cake and towel together. Let it cool completely on a wire rack. Once cool, unroll the cake and spread the cream cheese filling evenly over the cake. Reroll the cake without the towel. Place seam-side down on a serving plate. Dust with powdered sugar before serving.
Notes
- Chef tip: For a lighter filling, substitute reduced-fat cream cheese and Greek yogurt.
- Make-ahead: Prepare the cake and filling a day ahead. Assemble just before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake cracks when rolling, it may have been overbaked. To fix, gently press the cracks together and continue rolling.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: No reheating needed.
- Microwave reheat: No reheating needed.
- Make ahead: Prepare the cake and filling a day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 5g
- Fat: 12g
- Carbs: 40g
- Fiber: 2g
- Sugar: 22g
- Sodium: 150mg
- Cholesterol: 100mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, prepare the cake and filling a day ahead. Assemble just before serving to prevent the cake from becoming soggy.
Overbaking is the most common reason for a dry Pumpkin Roll. Check the cake at the 13-minute mark and use a toothpick to test for doneness.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Greek yogurt or mascarpone cheese can be used as a substitute for cream cheese in the filling.
Check the cake at the 13-minute mark and use a toothpick to test for doneness. If the cake is still soft, it's not ready to be rolled.
A Warm Final Note
I can’t wait for you to try Easy Pumpkin Roll Recipe with Cream Cheese Filling and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
