Easy Pumpkin Roll With Cream Cheese Filling

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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.

Close-up of a finished pumpkin roll with cream cheese filling on a wooden cutting board.

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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 Salted Caramels, or these Air Fryer Pumpkin Spiced Crullers.

Pumpkin cake with cream cheese filling, showcasing the spiral pattern, placed on a wooden cutting board.

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 Puree – Do you have leftover pumpkin puree? 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.
Front view of a pumpkin cake with cream cheese filling, showing the rolled layers on a wooden cutting board.

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.
Ingredients for a pumpkin roll recipe laid out on a marble surface.

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.
Ingredients for a pumpkin roll icing laid out on a marble surface.

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.

Ingredients for the pumpkin log in a glass bowl, including eggs, granulated sugar, and pumpkin puree, before being mixed.

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.

Dry ingredients, including flour, added to the wet mixture in a glass bowl for the Swiss roll cake.

Step 2 – Gradually add the dry ingredients to the pumpkin mixture, mixing until just incorporated. Be careful not to overmix.

Batter spread evenly in a parchment-lined baking pan, ready to be baked.

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.

Hands rolling up the baked log cake with parchment paper.

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.

Ingredients for the cream cheese filling in a glass bowl, including cream cheese, powdered sugar, butter, and vanilla extract, before being mixed.

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.

Baked pumpkin roll unrolled and covered with a layer of cream cheese filling on a baking tray.

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.

Roll cake being rolled up with the cream cheese filling, ready to be served.

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.

Pumpkin cake with cream cheese filling, showcasing the spiral pattern, placed on a wooden cutting board.

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.
Slices of roll with cream cheese filling arranged on a marble surface.

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.
Top view of a roll cake with cream cheese filling partially sliced on a marble surface.

FAQs

Can you freeze pumpkin roll?

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.

Can I make the cream cheese filling ahead of time?

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.

Can I use a different spice instead of pumpkin pie spice?

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.

My cake cracked while rolling. What should I do?

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.

Can I use a different type of frosting?

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.

Slices of a cake roll with cream cheese filling spread out on a marble surface, showing the spiral pattern.

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

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Close-up of a finished pumpkin roll with cream cheese filling on a wooden cutting board.
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Pumpkin Roll Recipe

This pumpkin roll recipe has a sweet cream cheese filling and makes a great Thanksgiving dessert.
Prep Time20 minutes
Cook Time15 minutes
1 hour
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12 servings
Calories: 302kcal
Author: Bintu Hardy

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
  • 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!
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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.

Nutrition

Calories: 302kcal | Carbohydrates: 30g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 259mg | Potassium: 83mg | Fiber: 1g | Sugar: 23g | Vitamin A: 2787IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg

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