Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling. After making this many times, I’ve perfected the technique for a golden, moist pumpkin cake that rolls perfectly every time. The creamy filling is irresistible. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Crockpot Broccoli Cheddar Chicken and Rice Dinner and Easy Baked Stuffed Apples with Oats and Cinnamon.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Golden, moist pumpkin cake
- Creamy, tangy cream cheese filling
- Easy to make, 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
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Cream cheese
- Butter
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Vanilla extract
📝 Ingredient Notes
- 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 cake: Mix pumpkin, eggs, sugar, flour, baking powder, salt, and cinnamon. Spread on parchment-lined baking sheet. Bake at 375°F (190°C) for 10-15 minutes.
- Prepare filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble: Dust cake with powdered sugar. Spread filling. Roll up tightly. Chill before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Cake may crack while rolling. To prevent, let it cool completely before filling.
- Pro tip: For a smooth roll, use a clean kitchen towel to lift and roll the cake.
- Pro tip: Make ahead: Roll, wrap in plastic wrap, and freeze for up to 3 days. Thaw in fridge 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 fridge for up to 5 days. Make-ahead tip: Make ahead: Roll, wrap in plastic wrap, and freeze for up to 3 days. Thaw in fridge before serving.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months.
Recipe Notes
- Chef tip: For a smooth roll, use a clean kitchen towel to lift and roll the cake.
- Best substitution: No substitutions for cream cheese filling.
- Make-ahead: Make ahead: Roll, wrap in plastic wrap, and freeze for up to 3 days. Thaw in fridge before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: Cake may crack while rolling. To prevent, let it cool completely before filling.
Want to level up this recipe?
Parchment Paper — Makes rolling the cake easy and mess-free → 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
- Vanilla extract
Seasonings
- Ground cinnamon
- Vanilla extract
Instructions
- Prepare cake: Mix pumpkin, eggs, sugar, flour, baking powder, salt, and cinnamon. Spread on parchment-lined baking sheet. Bake at 375°F (190°C) for 10-15 minutes.
- Prepare filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble: Dust cake with powdered sugar. Spread filling. Roll up tightly. Chill before serving.
Notes
- Chef tip: For a smooth roll, use a clean kitchen towel to lift and roll the cake.
- Best substitution: No substitutions for cream cheese filling.
- Make-ahead: Make ahead: Roll, wrap in plastic wrap, and freeze for up to 3 days. Thaw in fridge before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: Cake may crack while rolling. To prevent, let it cool completely before filling.
Storage
- Fridge: Store in fridge for up to 5 days.
- Freezer: Freeze for up to 3 months.
- Make ahead: Make ahead: Roll, wrap in plastic wrap, and freeze for up to 3 days. Thaw in fridge before serving.
Nutrition Per Serving
- Calories: 240
- Protein: 3g
- Fat: 9g
- Carbs: 37g
- Fiber: 1g
- Sugar: 25g
- Sodium: 120mg
- Cholesterol: 60mg
- 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, roll, wrap in plastic wrap, and freeze for up to 3 days. Thaw in fridge before serving.
Cake may crack while rolling. To prevent, let it cool completely before filling.
No substitutions for cream cheese filling.
Store in fridge for up to 5 days.
Freeze for up to 3 months.
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!
