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 cake that’s better than takeout. The creamy cheese 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 Salmon Cakes Recipe and Authentic Pot Birria Tacos Recipe.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Golden, tender pumpkin cake
- Creamy, tangy cheese filling
- Better than takeout
- Impress guests with this showstopper dessert
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
- Cinnamon
- Nutmeg
- Salt
- Optional: Whipped cream
- Optional: Chopped nuts
📝 Ingredient Notes
- Pumpkin puree: Use canned or homemade pumpkin puree, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and lump-free → 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: Preheat oven to 375°F. Grease a 15x10x1-inch baking pan. Beat eggs, sugar, pumpkin, and spices until smooth. Sift in flour and mix well. Pour into pan and bake 15 minutes.
- Prepare the filling: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and beat until fluffy.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Invert cake onto towel. Gently peel off parchment. Spread filling over cake. Roll up tightly using the towel. Chill for 1 hour before slicing.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Don't overbake the cake. It's ready when a toothpick inserted in the center comes out clean or with a few crumbs.
- Pro tip: Use a clean kitchen towel dusted with powdered sugar to help roll the cake without tearing it.
- Pro tip: Chill the rolled cake for at least 1 hour before slicing for cleaner cuts.
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 5 days. Make-ahead tip: Make the cake and filling a day ahead. Roll and chill before serving.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months. Thaw overnight in the fridge before serving.
Recipe Notes
- Chef tip: For a lighter filling, fold in whipped cream.
- Best substitution: Substitute cream cheese with mascarpone for a richer filling.
- Make-ahead: Prepare the cake and filling a day ahead. Roll and chill before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is cracking when rolling, it's likely overbaked. Reduce baking time next time.
Want to level up this recipe?
Springform Pan — Perfect for rolling and unrolling cakes → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
Seasonings
- Cinnamon
- Nutmeg
- Salt
Optional Toppings
- Whipped cream
- Chopped nuts
Instructions
- Prepare the cake: Preheat oven to 375°F. Grease a 15x10x1-inch baking pan. Beat eggs, sugar, pumpkin, and spices until smooth. Sift in flour and mix well. Pour into pan and bake 15 minutes.
- Prepare the filling: Beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and beat until fluffy.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Invert cake onto towel. Gently peel off parchment. Spread filling over cake. Roll up tightly using the towel. Chill for 1 hour before slicing.
Notes
- Chef tip: For a lighter filling, fold in whipped cream.
- Best substitution: Substitute cream cheese with mascarpone for a richer filling.
- Make-ahead: Prepare the cake and filling a day ahead. Roll and chill before serving.
- Scaling: This recipe can be halved or doubled.
- Troubleshooting: If the cake is cracking when rolling, it's likely overbaked. Reduce baking time next time.
Storage
- Fridge: Store in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Make ahead: Make the cake and filling a day ahead. Roll and chill before serving.
Nutrition Per Serving
- Calories: 230
- Protein: 4g
- Fat: 10g
- Carbs: 32g
- Fiber: 1g
- Sugar: 20g
- Sodium: 120mg
- Cholesterol: 65mg
- 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, prepare the cake and filling a day ahead. Roll and chill before serving.
Overbaking is the most common reason. Reduce baking time next time.
Yes, freeze for up to 3 months. Thaw overnight in the fridge before serving.
Mascarpone cheese makes a richer filling.
Ensure the cake is not overbaked. If it's still cracking, use a clean kitchen towel dusted with powdered sugar to help roll it without tearing.
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!
