I finally perfected a Cream Cheese Pumpkin Roll that relies on one clever trick to keep the filling intact and create a perfect spiral.

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I always say desserts tell stories, and this Cream Cheese Pumpkin Roll tells mine. I started with a can of canned pumpkin puree and a block of cream cheese and somehow ended up with something people beg for at parties.

It’s not perfect, crumbs on the counter and a little crack here and there, but that’s what makes it human. If you like Pumpkin Rolls With Cream Cheese Filling you’ll get why it disappears fast.

It’s sweet, a little tangy, and just wrong to serve only on holidays. I promise you’ll want to sneak a slice before anyone sees.

Ingredients

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Eggs: protein rich, adds structure and moisture, helps bind the roll together.
Pumpkin puree: loaded with fiber and vitamin A, keeps the cake moist, kinda sweet.
Granulated sugar: pure carbs for sweetness, makes it sweet and brown faster.
All purpose flour: starch heavy, gives bulk and chew, simple carbs mostly.
Cream cheese: tangy, creamy fat and protein, makes the filling rich n smooth.
Unsalted butter: concentrated fat, adds flavor and tenderness, can be overused tho.
Confectioners sugar: ultra fine, gives silky sweetness to frosting and dusting.
Spices: cinnamon, ginger, nutmeg and cloves add warmth and depth, tiny antioxidants.

Ingredient Quantities

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 teaspoon vanilla extract

1 cup all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/8 teaspoon ground cloves

1/2 teaspoon salt

8 ounces cream cheese, softened

6 tablespoons unsalted butter softened

1 cup confectioners sugar, sifted

1 teaspoon vanilla extract

additional confectioners sugar for dusting about 2 tablespoons

How to Make this

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1. Preheat oven to 375°F. Line a 10×15 inch jelly roll pan with parchment and lightly grease the paper so it wont slide.

2. In a large bowl beat 3 large eggs and 1 cup granulated sugar until very thick and pale, about 4 to 5 minutes. Stir in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract.

3. In a separate bowl whisk together 1 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/2 teaspoon salt. Sift if you want a smoother batter.

4. Fold the dry mix into the wet mixture gently until just combined, dont overmix or the cake will be dense.

5. Spread the batter evenly in the prepared pan, smooth the top and bake 12 to 15 minutes until the cake springs back lightly and a toothpick comes out clean.

6. While the cake bakes lay a clean kitchen towel on the counter and dust it with the additional confectioners sugar (about 2 tablespoons). When the cake is done loosen the edges, invert the cake immediately onto the sugared towel, peel off the parchment and roll the cake up from the short side with the towel inside. Let the rolled cake cool completely, about 1 hour.

7. Make the filling: beat 8 ounces softened cream cheese with 6 tablespoons softened unsalted butter until smooth. Add 1 cup sifted confectioners sugar and 1 teaspoon vanilla extract and beat until fluffy, taste and adjust if you want it sweeter.

8. Carefully unroll the cooled cake, spread the cream cheese filling evenly leaving about a 1/4 to 1/2 inch border so filling wont ooze out, then re-roll the cake tightly without the towel. Wrap in plastic and chill at least 1 hour to set.

9. Before serving dust the roll lightly with any remaining confectioners sugar, slice with a serrated knife wiping the blade between cuts, and enjoy.

Equipment Needed

1. Oven (preheated to 375°F)
2. 10×15 inch jelly roll pan
3. Parchment paper and a little cooking spray or oil
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer (hand or stand) or a sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula for folding and scraping
8. Fine mesh sieve or sifter (for confectioners sugar)
9. Clean kitchen towel (for rolling) and plastic wrap
10. Serrated knife (for slicing) and a toothpick for testing doneness

FAQ

Q: How do I keep the pumpkin roll from cracking when I roll it? A: Roll it up warm, right out of the oven, in a clean kitchen towel dusted with confectioners sugar or parchment, then let it cool that way for an hour. Dont overbake the cake or it will dry out and crack, and make sure you roll gently not fast.

Q: Can I use fresh pumpkin instead of canned pumpkin puree? A: Yes, but only use cooked pumpkin that's been pureed and well drained so it's the same thickness as canned puree. Fresh pumpkin is usually wetter so squeeze out extra liquid or your cake will be soggy and can fall apart.

Q: How long will a finished pumpkin roll last and can I freeze it? A: Because of the cream cheese frosting, store it in the fridge for 3 to 4 days. You can freeze a wrapped, uncut pumpkin roll for up to a month, thaw in the fridge overnight then slice. If already frosted, freeze slices between wax paper so they dont stick.

Q: My frosting is too thin or watery, what should I do? A: Chill it for 10 to 15 minutes, that usually firms it up. If it's still thin, add more sifted confectioners sugar a tablespoon at a time until it thickens. If it becomes too stiff, add a teaspoon of milk or cream and beat till smooth.

Q: Can I make parts of this ahead of time for a party? A: Absolutely. You can bake the cake a day ahead and keep it rolled in the towel to hold shape, then unroll, fill and re-roll the day you serve. Frosted rolls can be made the day before and kept chilled, just bring to room temp 20 minutes before serving for best flavor.

Q: Any good ingredient swaps or diet options? A: You can try a 1 to 1 gluten free flour blend but the texture might be a bit crumbly, and low fat cream cheese will make the filling less rich. Brown sugar instead of granulated gives deeper flavor but may change moisture so watch bake time. Keep expectations realistic, its not exactly the same as the original.

Pumpkin Rolls Recipe Substitutions and Variations

Eggs: For 3 large eggs use 3 tbsp ground flaxseed mixed with 9 tbsp water (let sit 5 min) as an egg replacer, or 3/4 cup unsweetened applesauce for extra moisture though the cake may be a bit denser.
1 cup granulated sugar: Swap 1:1 with packed light brown sugar for a moister, deeper taste, or use 1 cup coconut sugar for a slightly caramel note. If you want liquid sweetener, try 3/4 cup maple syrup but cut other liquids a little and watch bake time.
8 ounces cream cheese: Replace 1:1 with mascarpone for a richer, less tangy frosting, or use an equal amount of dairy free (vegan) cream cheese. For a budget vegan option, blend 8 oz silken tofu with 1/4 cup sifted confectioners sugar and 1 tsp vanilla till smooth.
1 cup all purpose flour: Use 1 cup whole wheat pastry flour 1:1 for a nuttier, slightly denser crumb, or a cup-for-cup gluten-free baking blend (best if measured by weight). To mimic cake flour, remove 2 tbsp flour from the cup and add 2 tbsp cornstarch, sift together then use as the 1 cup.

Pro Tips

1) Let everything come to room temp. Eggs that are warm whip way better so the cake is lighter, and the cream cheese and butter should be totally soft so the filling is smooth. If you forget, pop the eggs in warm water for 5–10 minutes and microwave the cream cheese in 5 second bursts, stirring between each.

2) Roll while the cake is still warm, dont wait. That step prevents major cracks and helps the cake “remember” the rolled shape. Dust the towel generously with powdered sugar so it wont stick, and roll gently but snugly. If you do get a small crack, a little dab of filling will hide it once you re-roll.

3) Keep the filling silky. Beat cream cheese and butter until completely lump free and taste it before you finish, add a tablespoon or two of heavy cream or extra confectioners sugar if you want it lighter or sweeter. Use an offset spatula to leave a small border so the filling wont ooze out.

4) Chill and slice smart. Wrap the roll tight and chill at least an hour, it slices way cleaner cold. Use a serrated knife warmed under hot water and wipe it between cuts, sawing very gently so slices stay neat.

Pumpkin Rolls Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I finally perfected a Cream Cheese Pumpkin Roll that relies on one clever trick to keep the filling intact and create a perfect spiral.

Servings

servings

Calories

296

kcal

Equipment: 1. Oven (preheated to 375°F)
2. 10×15 inch jelly roll pan
3. Parchment paper and a little cooking spray or oil
4. Large mixing bowl and a medium mixing bowl
5. Electric mixer (hand or stand) or a sturdy whisk
6. Measuring cups and spoons
7. Rubber spatula for folding and scraping
8. Fine mesh sieve or sifter (for confectioners sugar)
9. Clean kitchen towel (for rolling) and plastic wrap
10. Serrated knife (for slicing) and a toothpick for testing doneness

Ingredients

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
1 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/2 teaspoon salt
8 ounces cream cheese, softened
6 tablespoons unsalted butter softened
1 cup confectioners sugar, sifted
1 teaspoon vanilla extract
additional confectioners sugar for dusting about 2 tablespoons

Directions

Preheat oven to 375°F. Line a 10×15 inch jelly roll pan with parchment and lightly grease the paper so it wont slide.
In a large bowl beat 3 large eggs and 1 cup granulated sugar until very thick and pale, about 4 to 5 minutes. Stir in 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract.
In a separate bowl whisk together 1 cup all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/8 teaspoon ground cloves and 1/2 teaspoon salt. Sift if you want a smoother batter.
Fold the dry mix into the wet mixture gently until just combined, dont overmix or the cake will be dense.
Spread the batter evenly in the prepared pan, smooth the top and bake 12 to 15 minutes until the cake springs back lightly and a toothpick comes out clean.
While the cake bakes lay a clean kitchen towel on the counter and dust it with the additional confectioners sugar (about 2 tablespoons). When the cake is done loosen the edges, invert the cake immediately onto the sugared towel, peel off the parchment and roll the cake up from the short side with the towel inside. Let the rolled cake cool completely, about 1 hour.
Make the filling: beat 8 ounces softened cream cheese with 6 tablespoons softened unsalted butter until smooth. Add 1 cup sifted confectioners sugar and 1 teaspoon vanilla extract and beat until fluffy, taste and adjust if you want it sweeter.
Carefully unroll the cooled cake, spread the cream cheese filling evenly leaving about a 1/4 to 1/2 inch border so filling wont ooze out, then re-roll the cake tightly without the towel. Wrap in plastic and chill at least 1 hour to set.
Before serving dust the roll lightly with any remaining confectioners sugar, slice with a serrated knife wiping the blade between cuts, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.