Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling is the best homemade dessert for fall. After making this many times, I’ve discovered the trick to a perfect roll every time. The golden pumpkin cake is soft, moist, and filled with a creamy, tangy cheese filling. It’s like a taste of fall in every bite. Try it with my Easy Crock Pot Crack Chicken Recipe for a perfect meal. If you love recipes like this, you’ll also enjoy Easy Crock Pot Crack Chicken Recipe and Creamy Cajun Chicken Pasta Slow Cooker Recipe.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Golden pumpkin cake with a tender crumb
- Creamy, tangy cream cheese filling
- Easy to make with simple ingredients
- Impress guests with this stunning 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
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Cream cheese
- Butter
- Powdered sugar
- Ground cinnamon
- Salt
- 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. Grease a 15×10-inch jelly-roll pan. In a large bowl, beat eggs, sugar, and oil. Add pumpkin, flour, baking powder, salt, and cinnamon. Mix well. Pour into prepared pan. Bake for 15 minutes.
- Prepare the filling: In a mixing bowl, beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and beat again. Refrigerate until ready to use.
- Assemble the roll: Sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel. Gently peel off the parchment paper. Spread the cream cheese filling over the cake. Use the towel to help roll the cake tightly. Place seam-side down on a serving plate. Refrigerate for at least 1 hour before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: The cake can crack while rolling. To prevent this, make sure the cake is still warm when rolling, and use the towel to help.
- Pro tip: For a cleaner cut, use a serrated knife and saw back and forth when slicing.
- Pro tip: Store leftovers in the refrigerator for up to 3 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 3 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 2 months. Thaw overnight in the refrigerator before serving.
Recipe Notes
- Chef tip: For a lighter filling, fold in whipped cream.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Assemble just before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is too hard to roll, let it cool completely before trying again.
Want to level up this recipe?
Pumpkin Pie Spice — Adds warmth and depth to the cake → 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
- Cream cheese
- Butter
- Powdered sugar
Seasonings
- Ground cinnamon
- Salt
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
Instructions
- Prepare the cake: Preheat oven to 375°F. Grease a 15×10-inch jelly-roll pan. In a large bowl, beat eggs, sugar, and oil. Add pumpkin, flour, baking powder, salt, and cinnamon. Mix well. Pour into prepared pan. Bake for 15 minutes.
- Prepare the filling: In a mixing bowl, beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and beat again. Refrigerate until ready to use.
- Assemble the roll: Sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel. Gently peel off the parchment paper. Spread the cream cheese filling over the cake. Use the towel to help roll the cake tightly. Place seam-side down on a serving plate. Refrigerate for at least 1 hour before serving.
Notes
- Chef tip: For a lighter filling, fold in whipped cream.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Assemble just before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is too hard to roll, let it cool completely before trying again.
Storage
- Fridge: Store in the refrigerator for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make ahead: Prepare the cake and filling a day ahead. Assemble just before serving.
Nutrition Per Serving
- Calories: 260
- Protein: 3g
- Fat: 10g
- Carbs: 39g
- Fiber: 1g
- Sugar: 24g
- Sodium: 120mg
- Cholesterol: 65mg
- Sat. Fat: 6g
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.
Overbaking can cause the cake to dry out. Make sure to check the cake at the minimum baking time.
Yes, freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer.
Sweet potato puree can be used as a substitute.
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!
