Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling. After making this many times, I’ve perfected the technique for a flawless, delicious pumpkin roll every time. The warm spices and creamy filling make this dessert irresistible. Try it with my Easy No-Bake Chocolate Peanut Butter Protein Cups for a perfect fall dessert spread. If you love recipes like this, you’ll also enjoy Easy No-Bake Chocolate Peanut Butter Protein Cups and Easy Homemade Vegan Salami Recipe for Plant-Based Dinner.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Perfect for fall and holidays
- Better than store-bought
- Easy to make and impress guests
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
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Whipped cream (optional)
- Optional: Chopped nuts (walnuts, pecans)
- Optional: Chocolate shavings
- Optional: Fresh berries
📝 Ingredient Notes
- Pumpkin puree: Make sure to use pure pumpkin, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- Food processor — Smooths cream cheese filling quickly → See on Amazon
- Offset spatula — Helps spread cream cheese filling evenly → 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. In a large bowl, mix pumpkin, eggs, sugar, flour, baking powder, salt, cinnamon, and nutmeg. Pour into prepared pan. Bake for 13-15 minutes.
- Prepare the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.
- Roll the cake: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel. Gently roll the cake and towel together. Let it cool completely. Unroll, spread the cream cheese filling, and roll it back up. Chill for at least 1 hour before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Don't overbake the cake. It will become dry and difficult to roll.
- Tip: For a lighter filling, fold in whipped cream.
- Tip: Store leftovers in the refrigerator for up to 5 days.
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. Roll and fill the cake the next day.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Best substitution: Replace pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Roll and fill the cake the next day.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is difficult to roll, it may be too dry. Try adding a bit of water to the filling or brushing the cake with simple syrup.
Want to level up this recipe?
Stand mixer — Makes creaming butter and sugar effortless → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
Seasonings
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Whipped cream (optional)
Optional Toppings
- Chopped nuts (walnuts, pecans)
- Chocolate shavings
- Fresh berries
Instructions
- Prepare the cake: Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly-roll pan. In a large bowl, mix pumpkin, eggs, sugar, flour, baking powder, salt, cinnamon, and nutmeg. Pour into prepared pan. Bake for 13-15 minutes.
- Prepare the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.
- Roll the cake: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel. Gently roll the cake and towel together. Let it cool completely. Unroll, spread the cream cheese filling, and roll it back up. Chill for at least 1 hour before serving.
Notes
- Chef tip: For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
- Best substitution: Replace pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Roll and fill the cake the next day.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is difficult to roll, it may be too dry. Try adding a bit of water to the filling or brushing the cake with simple syrup.
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.
- Make ahead: Prepare the cake and filling a day ahead. Roll and fill the cake the next day.
Nutrition Per Serving
- Calories: 220
- Protein: 3g
- Fat: 9g
- Carbs: 32g
- Fiber: 1g
- Sugar: 22g
- Sodium: 180mg
- Cholesterol: 50mg
- Sat. Fat: 5g
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. Roll and fill the cake the next day.
The cake may have been overbaked. Make sure to check the cake at the minimum baking time.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
No, the air fryer is not suitable for baking this type of cake.
Sweet potato puree can be used as a substitute for pumpkin puree.
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!
