Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll is a classic holiday dessert that’s surprisingly simple to make at home. 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 Refreshing Guava White Tea Lemonade Copycat Recipe and Refreshing Lemon Tiramisu Recipe Perfect for Summer Dessert.
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 or takeout
- Impress your guests with this showstopper 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
- Ground nutmeg
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Whipped cream (optional)
- Optional: Chopped nuts
- Optional: Whipped cream
- Optional: Fresh berries
📝 Ingredient Notes
- Pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling.
- Eggs: Ensure eggs are at room temperature for easier incorporation.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures a smooth, lump-free batter. → See on Amazon
- Parchment paper — Prevents the cake from sticking and ensures easy rolling. → 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, and sugar. Combine dry ingredients and fold into wet mixture. Spread batter in prepared pan. Bake for 10-12 minutes.
- Prepare the filling: While the cake bakes, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel. Gently remove parchment. Starting from the short end, roll the cake and towel together. Allow it to cool completely. Unroll, spread 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: Be careful not to overbake the cake. It can become dry and crack when rolling. To prevent this, check the cake at the 10-minute mark and use a toothpick to test for doneness.
- Pro tip: For a lighter roll, fold in whipped cream to the cream cheese filling.
- Pro tip: Store the roll in the refrigerator for up to 5 days. Freeze for up to 3 months.
Storing & Reheating Easy Pumpkin Roll Recipe with Cream Cheese Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare the cake and filling a day ahead. Assemble the roll 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. Serve chilled. Microwave: No reheating needed. Serve chilled.
Recipe Notes
- Chef tip: For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: No substitutions for the cream cheese filling are recommended to maintain the best texture and flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Assemble the roll before serving.
- Scaling: This recipe can be halved or doubled to suit your needs.
- Troubleshooting: If the cake cracks while rolling, it's likely overbaked. To prevent this, check the cake at the 10-minute mark and use a toothpick to test for doneness.
Want to level up this recipe?
Offset spatula — Helps spread the batter evenly and remove the cake from the pan without breaking it. → 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
- Whipped cream
- 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, and sugar. Combine dry ingredients and fold into wet mixture. Spread batter in prepared pan. Bake for 10-12 minutes.
- Prepare the filling: While the cake bakes, beat cream cheese, butter, powdered sugar, and vanilla until smooth. Refrigerate until ready to use.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Invert the hot cake onto the towel. Gently remove parchment. Starting from the short end, roll the cake and towel together. Allow it to cool completely. Unroll, spread 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 the all-purpose flour with a 1:1 gluten-free flour blend.
- Best substitution: No substitutions for the cream cheese filling are recommended to maintain the best texture and flavor.
- Make-ahead: Prepare the cake and filling a day ahead. Assemble the roll before serving.
- Scaling: This recipe can be halved or doubled to suit your needs.
- Troubleshooting: If the cake cracks while rolling, it's likely overbaked. To prevent this, check the cake at the 10-minute mark and use a toothpick to test for doneness.
Storage
- Fridge: Store in an airtight container 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. Serve chilled.
- Microwave reheat: No reheating needed. Serve chilled.
- Make ahead: Prepare the cake and filling a day ahead. Assemble the roll before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 70mg
- 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 the roll before serving.
The cake may have been overbaked. Check the cake at the 10-minute mark and use a toothpick to test for doneness.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
No, the air fryer is not suitable for baking this cake.
No substitutions for the cream cheese filling are recommended to maintain the best texture and flavor.
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!
