Easy Pumpkin Roll Recipe with Cream Cheese Filling
Prep time: 1h 20mins | 10 Slices
When the weather gets cooler and pumpkins are everywhere, there’s nothing better than baking a pumpkin roll. It’s a soft pumpkin cake filled with sweet cream cheese frosting, rolled up into a log, and sliced to show pretty swirls.
At first, it looks tricky, but this pumpkin roll recipe is actually simple once you know the steps. Let’s go through it together.
Why You Should Try This Pumpkin Roll
Tastes like fall – full of pumpkin spice flavor.
Looks impressive – those cream cheese swirls always get attention.
Can be made ahead – it’s even better the next day.
Easy to change up – you can add nuts, cocoa, or maple flavor.
Ingredients
For the pumpkin cake:
3 large eggs
1 cup sugar
â…” cup pumpkin puree (not pie filling)
Âľ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice (or cinnamon, nutmeg, ginger, and cloves)
For the cream cheese filling:
8 oz cream cheese, softened
4 tablespoons butter, softened
1 cup powdered sugar
1 teaspoon vanilla extract
Directions
1. Get the pan ready
Heat oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan. Line with parchment paper and leave some hanging over the edges.
2. Make the batter
Beat eggs and sugar until thick and light.
Stir in pumpkin puree.
In another bowl, mix flour, baking powder, baking soda, salt, and spice.
Gently fold the dry mix into the wet mix.
3. Bake
Spread the batter in the pan and bake for 13–15 minutes, until the cake springs back when you touch it.
4. Roll while hot
Turn the hot cake onto a clean towel dusted with powdered sugar. Roll it up with the towel inside. Let it cool completely.
5. Make the filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
6. Fill and roll again
Unroll the cooled cake. Spread the filling evenly. Roll it back up (this time without the towel). Wrap in plastic wrap and chill for at least 1 hour.
7. Serve
Dust with powdered sugar, slice, and enjoy!
Helpful Tips
Always roll the cake while warm so it doesn’t crack.
Cool it fully before adding filling.
Chill the roll before slicing for neat swirls.
Add nuts or drizzle caramel on top if you want to make it fancy.
Variations to Try
Nutty pumpkin roll: add pecans or walnuts to the batter.
Chocolate version: replace a little flour with cocoa powder.
Maple cream cheese filling: mix in a spoonful of maple syrup.
Nutrition Facts
*Per serving (1 slice)
- Calories250 kcal
- Protein4 g
- Carbohydrates34 g
- Fat11 g
- Saturated Fat6 g
- Cholesterol45 mg
- Sodium190 mg
- Fiber2 g
- Sugar23 g
FAQ's on Smash Burgers
Q1. Can I make a pumpkin roll ahead of time?
Yes! Pumpkin roll actually tastes better the next day. You can prepare it, wrap it tightly, and keep it in the fridge overnight.
Q2. How do I stop my pumpkin roll from cracking?
The trick is to roll the cake while it’s still warm using a towel dusted with powdered sugar. This trains the cake to hold its shape.
Q3. Can I freeze pumpkin roll?
Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Final Thoughts
Pumpkin roll is a dessert that looks fancy but is simple to make. With its soft pumpkin cake and creamy filling, it’s a perfect fall treat for family, friends, or holidays.
👉 Try this pumpkin roll recipe soon, and don’t forget to share it with someone who loves pumpkin desserts! 🍂
