Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling is the ultimate fall dessert. After making this many times, I’ve perfected the technique for a tender, flavorful roll every time. The warm spices and creamy filling make this dessert irresistible. Try it with my Easy Coconut Lime Fish Curry with Jasmine Rice for a complete meal. If you love recipes like this, you’ll also enjoy Easy Coconut Lime Fish Curry with Jasmine Rice and Easy Creamy Cucumber Salad Recipe for Quick Summer Sides.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Perfect for fall holidays
- Easy to make with simple ingredients
- Impress 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
- Flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Pumpkin puree: Use canned pumpkin, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and creamy → See on Amazon
- Parchment Paper — Prevents sticking and easy cleanup → See on Amazon
How to Make Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the pumpkin roll: Preheat oven to 375°F. Grease a 15×10-inch jelly-roll pan. In a large bowl, beat eggs, sugar, and pumpkin until smooth. Combine dry ingredients and add to pumpkin mixture. Pour into prepared pan. Bake for 13-15 minutes.
- Prepare the cream cheese filling: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and mix well.
- Assemble the pumpkin roll: Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel. Gently roll up the cake and filling together. Cool completely. Unroll, spread filling, and roll up again.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Be careful not to overbake. The cake will continue to cook as it cools.
- Pro tip: For easier rolling, use a clean kitchen towel dusted with powdered sugar.
- Pro tip: Make ahead and 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 the refrigerator for up to 5 days. Make-ahead tip: Prepare the day before and store in the fridge.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months.
Recipe Notes
- Chef tip: For a smoother filling, use full-fat cream cheese.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the day before and store in the fridge.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is too dry, add a bit of milk to the filling.
Want to level up this recipe?
Piping Bags — Easy filling and decorating → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Seasonings
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
Instructions
- Prepare the pumpkin roll: Preheat oven to 375°F. Grease a 15×10-inch jelly-roll pan. In a large bowl, beat eggs, sugar, and pumpkin until smooth. Combine dry ingredients and add to pumpkin mixture. Pour into prepared pan. Bake for 13-15 minutes.
- Prepare the cream cheese filling: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and mix well.
- Assemble the pumpkin roll: Dust a clean kitchen towel with powdered sugar. Invert the warm cake onto the towel. Gently roll up the cake and filling together. Cool completely. Unroll, spread filling, and roll up again.
Notes
- Chef tip: For a smoother filling, use full-fat cream cheese.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Prepare the day before and store in the fridge.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is too dry, add a bit of milk to the filling.
Storage
- Fridge: Store in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Make ahead: Prepare the day before and store in the fridge.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 8g
- Carbs: 35g
- Fiber: 2g
- Sugar: 20g
- Sodium: 100mg
- 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 day before and store in the fridge. Freeze for up to 3 months.
Cracking can occur if the cake is overbaked or rolled too tightly. Be careful not to overbake and roll gently.
Yes, freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
No, this recipe requires an oven for even baking.
For a dairy-free option, use a dairy-free cream cheese alternative or mascarpone cheese.
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!
