Categories: Food

Easy Pumpkin Roll Recipe with Cream Cheese Filling


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This really is the world’s best pumpkin roll! Soft, moist pumpkin cake wrapped around a sweet cream cheese filling and finished with a dusting of powdered sugar, it’s pure fall magic. The best part? It’s surprisingly easy to make.

A Reader’s Review

I made this Pumpkin Roll yesterday and it was an absolute hit!
Excellent taste and texture and the best part was that it is so easy to make!!
LOVE, LOVE, LOVE IT!

-Pamela

Pumpkin Roll Secrets I Swear By

  • No-Crack Confidence: Say goodbye to the messy towel method. With parchment, this roll lifts, rolls, and slices beautifully every time.
  • Perfect Texture: Rolling the cake while warm sets the curve, chilling locks it in, and my timing tricks keep it fluffy, not dry.
  • Pro Secrets Built In: From pure pumpkin purée (not pie filling!) to the right pan size, I’ve tested it all so you don’t have to.

Ingredients Needed

  • Pumpkin Purée: Use pure pumpkin purée, not pie filling. If you use homemade, squeeze in cheesecloth to remove excess water.
  • Spices: Substitute with 2 teaspoons of pumpkin pie spice if preferred.

How to Make the BEST Pumpkin Roll

Get ready to see how EASY it is to make this pumpkin roll! Seriously, you’ll want to make this all year long after trying it!

  1. Prep & Parchment: Preheat oven to 375°F. Line a 10×15-inch jelly roll pan with parchment, leaving a 1-inch overhang, and lightly spray with cooking spray. *Parchment prevents sticking, makes lifting easy, and helps roll the cake without cracks. In a large bowl, beat eggs, sugar, pumpkin, vanilla, cinnamon, nutmeg, and cloves until combined.
  2. Whisk & Mix: In a separate bowl, whisk together the flour, baking soda, and salt. Then, add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.
  3. Bake: Pour and spread the batter evenly in the prepared pan. Bake for 13-16 minutes, until the center of the cake springs back when gently pressed. *Start checking at 11 minutes.
  4. Cool Rolled Up: Remove and allow it to cool until it’s cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling it up from one short end, rolling the parchment up inside. Keeping the cake in a roll, let it cool completely on a wire rack. *This sets the curve so it rolls back easily with filling.
  5. Make Filling: While the cake cools, add the cream cheese, butter, powdered sugar, and vanilla to a large bowl and beat with a hand mixer until smooth.
  6. Fill & Roll: Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go. Chill the cake for at least an hour, then sprinkle with powdered sugar and serve.

Alyssa’s Pro Pumpkin Roll Tips

If this is your first time making a roll cake, don’t worry, I’ve got you covered. Pay attention to the details in the instructions and follow these helpful tips.

  • Pan Size: A 10×15-inch jelly roll pan is ideal, but a 12×17-inch works, just reduce baking time by 2–3 minutes.
  • Filling: Don’t overfill. Leave a ¼–½ inch border to keep it from oozing.
  • Rolling: Roll snugly using the parchment, but not so tight that it cracks. Peel parchment slowly for a clean roll.
  • Chill Before Cutting: Refrigerate for at least 1 hour (or overnight) for clean, even slices. Use a sharp knife or unflavored dental floss.

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  • Preheat the oven to 375 degrees Fahrenheit. Spray a 10 x 15 x 1-inch jelly roll pan with parchment paper, leaving a 1-inch overhang on both sides. Lightly spray the parchment with nonstick cooking spray and set aside.

  • Add 3 large eggs, 1 cup granulated sugar, ⅔ cup pumpkin puree, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¼ teaspoon ground cloves to a large bowl and beat with a handmixer until fully combined.

  • In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Add the flour mixture to the egg mixture until just barely combined, and no streaks of flour remain.

  • Spread the batter evenly in the prepared jelly roll pan. Bake in the oven for 13-16 minutes, until the center of the cake springs back when very gently pressed on.

  • Remove the pan from the oven and allow it to cool for just a couple of minutes, until it’s cool enough to touch. Use the parchment to lift the cake out of the pan before gently rolling up the cake from a short end, allowing the parchment to roll up inside it. Keeping the cake in a roll, let it cool completely on a wire rack

Cream Cheese Filling

  • While the cake cools, add 1 (8-ounce) package softened cream cheese, 3 tablespoons softened salted butter, 1 cup powdered sugar, and ½ teaspoon vanilla extract to a large bowl and beat with a hand mixer until smooth.

  • Once the cake has cooled completely, carefully unroll it. Spread the cream cheese filling over the cake, leaving a ¼-inch border around the edges. Tightly roll the cake back up from the short side, removing the parchment paper as you go.

  • Chill the cake for at least an hour before dusting with powdered sugar and serving.

Make Ahead and Storage Instructions
  • Make Ahead: Keep the rolled cake (unfilled) in the fridge for up to 2 days, then bring it to room temperature before filling. Or fully assemble with filling and refrigerate up to 4 days. Always wrap well in plastic.
  • Storing: Wrap the cake in plastic wrap and refrigerate for up to 5 days.
  • Freezing: Best frozen fully assembled. Wrap the chilled cake in several layers of plastic wrap plus foil, then place it in a freezer bag. Freeze up to 3 months. Thaw overnight in the fridge before slicing. You can also slice, wrap, and freeze individual pieces for up to 3 months.

Serving: 1sliceCalories: 297kcalCarbohydrates: 42gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 88mgSodium: 347mgPotassium: 98mgFiber: 1gSugar: 33gVitamin A: 3033IUVitamin C: 1mgCalcium: 40mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Pumpkin Favorites

If you love pumpkin rolls just as much as I do, then you should also try these Pumpkin Roll Bars, Pumpkin Cinnamon Roll Cake, and these amazing Pumpkin Cinnamon Rolls! Here are some more pumpkin favorites!



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Washington Digital News
1 year ago

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