Easy Pumpkin Roll With Cream Cheese Filling
This Easy Pumpkin Roll Recipe with Cream Cheese Filling is the perfect fall dessert. It combines the cozy flavors of pumpkin spice with a delicious, sweet filling. It’s a great way to use any leftover pumpkin puree.
Suitable for vegetarian diets.
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Easy Pumpkin Roll With Cream Cheese Filling
This Easy Pumpkin Roll Recipe with Cream Cheese Filling is just what you need to bring some Fall into your kitchen. It’s got that perfect mix of cozy pumpkin spice and a rich, creamy filling. Plus, it’s a fab way to use that leftover pumpkin puree you’ve got hanging around.
Making this pumpkin roll is a breeze, and trust me, it’ll impress everyone at your Thanksgiving table. Peeps, all you do is start with a light, fluffy pumpkin cake that bakes up quickly. While it’s still warm, roll it up and let it cool. This step is key to getting that perfect spiral.
Once it’s cooled, you’ll spread on the most delicious cream cheese filling and roll it back up. Pop it in the fridge to chill, and you’re done! This pumpkin roll is delicious and looks super impressive.
And if you are a pumpkin lover like our household is, you need to try my Perfect Pumpkin Pie Recipe, these Pumpkin Chocolate Chip Cookies, or these Air Fryer Pumpkin Spiced Crullers.
Recipe Highlights
- Perfect for Fall Celebrations – This Easy Pumpkin Roll with Cream Cheese Filling is the ultimate autumn treat, bringing cozy pumpkin spice flavor to your Thanksgiving dessert table.
- Great for Using Leftover Pumpkin Purée – Do you have leftover pumpkin purée? This recipe uses it deliciously, turning it into a festive dessert.
- Ideal for Make-Ahead Desserts – This pumpkin roll can be made ahead of time and stored in the fridge, making it a stress-free option for holiday entertaining.
Ingredient Notes
For the pumpkin roll:
- All-purpose flour – Provides structure to the cake. Measure it accurately to prevent a dense texture.
- Salt – Enhances the overall flavor, balancing the sweetness and spices.
- Baking soda – Leavens the cake, helping it rise and stay light.
- Pumpkin pie spice – Adds a warm, autumnal flavor. If you don’t have it, mix cinnamon, ginger, nutmeg, and cloves.
- Granulated sugar – Sweetens the cake. It also helps to create a tender crumb.
- Eggs – They provide structure and moisture. For best results, bring them to room temperature before mixing.
- Pumpkin puree – Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
- Vanilla extract – Adds a subtle sweetness and enhances the flavors of the other ingredients.
For the cream cheese filling:
- Butter – Room temperature butter mixes smoothly for the filling, creating a creamy texture.
- Powdered sugar – It sweetens the filling without making it gritty. Sift it to avoid lumps. You can dust the pumpkin roll with powdered sugar just before serving. It’s optional but adds a nice finishing touch.
- Cream cheese – Use chilled cream cheese for the filling to ensure it stays firm and spreadable.
- Vanilla extract – Adds sweetness to the filling.
- Ground cinnamon – Enhances the cream cheese filling.
Handy Tip: Use Good Kitchen Tools!
For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
How To Make A Pumpkin Roll
Get the complete ingredients list and instructions from the recipe card below.
Step 1 – Preheat your oven to 375 degrees F / 190 degrees C. Grease and line the baking sheet with parchment paper.
Whisk together the dry ingredients. Set aside. Whisk together the wet ingredients.
Step 2 – Gradually add the dry ingredients to the pumpkin mixture, mixing until just incorporated. Be careful not to overmix.
Step 3 – Pour the batter into the prepared jelly roll pan, spreading it evenly.
Bake in the preheated oven for 12-15 minutes or until the center of the cake springs back when lightly touched.
Step 4 – While the cake is still warm, carefully roll it up, starting from one of the short ends. Allow it to cool completely in the rolled position on a wire rack.
Step 5 – While the cake cools, prepare the cream cheese filling. In a mixing bowl, beat the butter, powdered sugar, cold cream cheese, vanilla extract, and ground cinnamon until smooth and creamy.
Step 6 – Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
Step 7 – Gently re-roll the cake without the parchment paper, starting from one of the short ends. Use the parchment paper to help you roll it tightly.
Step 8 – Place the pumpkin roll seam-side down on a serving platter or tray. Cover with plastic wrap and refrigerate for at least 1 hour. Before serving, dust with powdered sugar if desired.
Recipe Notes And Variations
- Roll the cake while it’s still warm. This helps prevent cracks and makes it easier to roll later. Be careful when handling the warm cake to avoid burns.
- Chill the roll after filling. This allows the cream cheese frosting to set, making it easier to slice and serve.
- Use parchment paper to roll the cake. It helps you roll the cake tightly and evenly, keeping everything in place.
- Trim the edges if needed. If the edges are slightly dry or cracked, trim them before spreading the filling for a neater presentation.
- Don’t overmix the batter. Mix until just incorporated to keep the cake light and fluffy. It’s okay if there are a few small lumps.
- Sift the powdered sugar. This ensures a smooth frosting without any gritty texture.
Prep and Storage
- Prep Ahead – You can prepare the cream cheese filling up to 3 days in advance. Store it in an airtight container in the refrigerator and give it a quick stir before using to make it spreadable again.
- Storage – Store any leftover pumpkin roll in the refrigerator, wrapped tightly in plastic wrap or placed in an airtight container. It will stay fresh for up to 3 days.
- Freeze – You can freeze the pumpkin roll for up to 2-3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
FAQs
Yes, you can freeze the pumpkin roll for up to 2-3 months. Wrap it tightly in plastic wrap and place it in an airtight container before freezing. Thaw it in the refrigerator overnight before serving.
Yes, you can make the cream cheese filling ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Give it a quick stir before using to make it spreadable again.
If you don’t have pumpkin pie spice, combine 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 ground nutmeg, and a pinch of ground cloves. Adjust the quantities to suit your taste preferences.
It’s common for the cake to have some cracks while rolling. If the cracks are minor, they can be easily disguised with the frosting. If the cracks are larger, you can trim the edges before rolling, and the frosting will help hold the cake together.
Yes, you can experiment with other frostings if desired. Whipped cream or a maple-flavored frosting can also complement the flavors of the pumpkin roll.
Serving Suggestions
- Pair this Easy Pumpkin Roll with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a drool-worthy treat.
- It also goes well with warm cuppa coffee or a Pumpkin Spiced Whipped Coffee, perfect for cozy fall afternoons.
- For a lighter option, serve slices alongside a Thanksgiving Fruit Salad to balance the richness of the cream cheese filling.
More Recipes You Might Like
- Copycat Starbucks Pumpkin Bread.
- Perfect Pumpkin Pie Recipe.
- Pumpkin Chocolate Chip Cookies.
- Air Fryer Apple Pie.
- Nutella Pumpkin Cinnamon Rolls.
- Easy Air Fryer Sweet Potato Pie.
- Crockpot Bread Pudding.
- Instant Pot Brownies With Pumpkin.
Recommended Tools
- A mixing bowl to easily combine ingredients.
- Measuring cups and spoons to ensure you use the right amounts.
- A sharp knife for slicing your pumpkin log.
- For the best tools to help make your recipe even easier and more successful, check out my collection of the Best Kitchen Tools on Amazon.
Thank you for reading my pumpkin log recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
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Pumpkin Roll Recipe
Ingredients
For the pumpkin roll:
- ¾ cup (90g) all-purpose flour
- Pinch of salt
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 cup (250g) granulated sugar
- 3 eggs
- ⅔ cup (160g) pumpkin puree not pumpkin filling
- ½ teaspoon vanilla extract
For the cream cheese filling:
- ¾ cup (170g) butter room temperature
- ½ cup (60g) powdered sugar
- 1 cup (240g) cream cheese chilled
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 375 degrees F / 190 degrees C. Grease and line a 10×15-inch jelly roll pan or a regular baking sheet with parchment paper.
- Whisk together the flour, salt, baking soda, and pumpkin pie spice in a small bowl. Set aside.
- In a large mixing bowl, beat the eggs, pumpkin puree, and granulated sugar until well combined.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just incorporated. Be careful not to overmix.
- Pour the batter into the prepared jelly roll pan, spreading it evenly.
- Bake in the preheated oven for 12-15 minutes, or until the center of the cake springs back when lightly touched.
- While the cake is still warm, carefully roll it up, starting from one of the short ends. Allow it to cool completely in the rolled position on a wire rack.
- While the cake cools, prepare the cream cheese filling. In a mixing bowl, beat the butter, powdered sugar, cold cream cheese, vanilla extract, and ground cinnamon until smooth and creamy.
- Once the cake has cooled completely, carefully unroll it and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.
- Gently re-roll the cake without the parchment paper, starting from one of the short ends. Use the parchment paper to help you roll it tightly.
- Place the pumpkin roll seam-side down on a serving platter or tray. Cover with plastic wrap and refrigerate for at least 1 hour or until chilled and firm.
- Before serving, dust with powdered sugar if desired. Slice into individual servings and enjoy!
Video
Notes
- Roll the cake while it’s still warm. This helps prevent cracks and makes it easier to roll later. Be careful when handling the warm cake to avoid burns.
- Chill the roll after filling. This allows the cream cheese frosting to set, making it easier to slice and serve.
- Use parchment paper to roll the cake. It helps you roll the cake tightly and evenly, keeping everything in place.
- Trim the edges if needed. If the edges are slightly dry or cracked, trim them before spreading the filling for a neater presentation.
- Don’t overmix the batter. Mix until just incorporated to keep the cake light and fluffy. It’s okay if there are a few small lumps.
- Sift the powdered sugar. This ensures a smooth frosting without any gritty texture.
- Storage – Store any leftover pumpkin roll in the refrigerator, wrapped tightly in plastic wrap or placed in an airtight container. It will stay fresh for up to 3 days.
The cream cheese filling was so delicious I could have eaten that all by itself!