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, tender pumpkin cake that’s better than takeout. The cream cheese filling is melt-in-your-mouth creamy. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Homemade Sugar Free Blueberry Syrup and Easy Lemon Curd Chia Pudding Recipe.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Golden, tender pumpkin cake
- Creamy, melt-in-your-mouth filling
- Better than takeout
- Impress guests with this showstopper
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
- Cream cheese
- Butter
- Powdered sugar
- Pumpkin pie spice
- Vanilla extract
- Cream cheese
- Butter
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon
📝 Ingredient Notes
- Pumpkin puree: Use canned or homemade puree.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures smooth, lump-free batter. → See on Amazon
- Piping bag — Makes filling the cake easy. → See on Amazon
How to Make Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the cake: Mix pumpkin, eggs, sugar, flour, baking powder, salt, and pumpkin pie spice. Pour into a greased 15×10-inch pan. Bake at 350°F for 15 minutes.
- Prepare the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread on the warm cake. Roll up tightly.
- Chill and serve: Chill for at least 1 hour. Dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- : Let the cake cool slightly before adding the filling to prevent it from melting.
- Common mistake and fix: If the cake cracks while rolling, let it sit for 5 minutes to relax the cake before trying again.
- : For a lighter filling, use reduced-fat cream cheese.
- : Store leftovers in the fridge 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 fridge for up to 3 days. Make-ahead tip: Make ahead and freeze for up to 2 months.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 2 months.
How to Reheat Without Drying It Out
Oven: No need to reheat. Microwave: No need to reheat.
Recipe Notes
- Chef tip: Use a clean kitchen towel to help roll the cake.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Make ahead and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is too dry, add a tablespoon of milk to the batter.
Want to level up this recipe?
Pumpkin pie spice — Adds authentic flavor to the cake. → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Cream cheese
- Butter
- Powdered sugar
Seasonings
- Pumpkin pie spice
- Vanilla extract
- Cream cheese
- Butter
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon
Instructions
- Prepare the cake: Mix pumpkin, eggs, sugar, flour, baking powder, salt, and pumpkin pie spice. Pour into a greased 15×10-inch pan. Bake at 350°F for 15 minutes.
- Prepare the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth. Spread on the warm cake. Roll up tightly.
- Chill and serve: Chill for at least 1 hour. Dust with powdered sugar before serving.
Notes
- Chef tip: Use a clean kitchen towel to help roll the cake.
- Best substitution: Substitute pumpkin puree with sweet potato puree for a similar flavor.
- Make-ahead: Make ahead and freeze for up to 2 months. Thaw in the fridge overnight before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is too dry, add a tablespoon of milk to the batter.
Storage
- Fridge: Store in the fridge for up to 3 days.
- Freezer: Freeze for up to 2 months.
- Oven reheat: No need to reheat.
- Microwave reheat: No need to reheat.
- Make ahead: Make ahead and freeze for up to 2 months.
Nutrition Per Serving
- Calories: 250
- Protein: 3g
- Fat: 12g
- Carbs: 35g
- Fiber: 1g
- Sugar: 25g
- Sodium: 150mg
- Cholesterol: 65mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, make ahead and freeze for up to 2 months. Thaw in the fridge overnight before serving.
If the cake cracks while rolling, let it sit for 5 minutes to relax the cake before trying again.
A 9×13-inch pan can be used, but the cake will be thicker and may take longer to bake.
Substitute pumpkin puree with sweet potato puree for a similar flavor.
Store leftovers in the fridge for up to 3 days.
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!
