Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling is the perfect holiday dessert. After making this many times, I’ve discovered the trick to prevent cracking. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Egg Roll in a Bowl and Classic Southern Chicken Bog.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Irresistible cream cheese filling
- Perfect for holidays and parties
- Easy to make with simple ingredients
- Better than store-bought
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
- Pumpkin pie spice
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon
📝 Ingredient Notes
- Pumpkin puree: Use canned or homemade. Do not use pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and even → 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: Mix pumpkin, eggs, and sugar. Add dry ingredients. Pour into a greased and floured jelly roll pan.
- Bake and cool: Bake at 375°F for 15 minutes. Cool on a towel dusted with powdered sugar.
- Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble: Spread filling onto cooled cake. Roll tightly. Chill before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: To prevent cracking, roll the cake while still warm. Use a towel dusted with powdered sugar.
- : For a smooth roll, use a jelly roll pan with 15×10 dimensions.
- : Make ahead: Roll, fill, and freeze for up to 2 months. Thaw in the fridge overnight before serving.
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 for up to 5 days Make-ahead tip: Prepare ahead: Bake and cool. Roll and fill before serving.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze rolled cake for up to 2 months
How to Reheat Without Drying It Out
Oven: Not necessary Microwave: Not recommended
Recipe Notes
- Chef tip: For a lighter version, use low-fat cream cheese and skip the whipped cream topping.
- Best substitution: Substitute pumpkin pie spice with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves.
- Make-ahead: Prepare ahead: Bake and cool. Roll and fill before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake cracks, don't worry. It will still taste delicious. Just spread the filling and roll tightly.
Want to level up this recipe?
Springform Pan — Makes unmolding easy for layered desserts → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Pumpkin pie spice
Seasonings
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon
Instructions
- Prepare the cake: Mix pumpkin, eggs, and sugar. Add dry ingredients. Pour into a greased and floured jelly roll pan.
- Bake and cool: Bake at 375°F for 15 minutes. Cool on a towel dusted with powdered sugar.
- Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble: Spread filling onto cooled cake. Roll tightly. Chill before serving.
Notes
- Chef tip: For a lighter version, use low-fat cream cheese and skip the whipped cream topping.
- Best substitution: Substitute pumpkin pie spice with 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger, and 1/4 tsp cloves.
- Make-ahead: Prepare ahead: Bake and cool. Roll and fill before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake cracks, don't worry. It will still taste delicious. Just spread the filling and roll tightly.
Storage
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze rolled cake for up to 2 months
- Oven reheat: Not necessary
- Microwave reheat: Not recommended
- Make ahead: Prepare ahead: Bake and cool. Roll and fill before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 10g
- Carbs: 45g
- Fiber: 2g
- Sugar: 26g
- Sodium: 180mg
- Cholesterol: 100mg
- 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, you can make the cake and filling ahead of time. Assemble before serving.
Overbaking can cause the cake to dry out. Bake for 15 minutes only.
Yes, freeze the rolled cake for up to 2 months. Thaw in the fridge overnight before serving.
Sweet potato puree can be used as a substitute.
Roll the cake while still warm. Use a towel dusted with powdered sugar.
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!
