Pumpkin Roll

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  • Pumpkin Roll – Delicious layers of fluffy pumpkin cake and sweet cream cheese filling swirled together to make the ultimate treat! Perfect to serve during the fall season. This easy pumpkin roll recipe is always a huge hit!

    This cream cheese pumpkin roll is one of my favorite desserts to make for Thanksgiving. I also like to make pumpkin bars with cream cheese frosting, pumpkin blondies, pumpkin whoopie pies and pumpkin dump cake.

    pumpkin roll

    Pumpkin cream cheese roll

    This pumpkin roll is one of my favorite desserts to make for Thanksgiving (or anytime during the fall). The layers are so pretty and delicious. I love the cream cheese filling…it adds the perfect amount of sweetness. I always get so many compliments when I make this pumpkin roll recipe. Such a big crowd pleaser!

    The best part about this pumpkin dessert is that you can make it ahead of time and freeze it until you’re ready to serve. I usually make my pumpkin roll in October and then stick it in the freezer for Thanksgiving, or whenever a time comes up that I need a dessert. All you need to do is wrap it in the seran wrap and then place in a freezer gallon zip top bag. So easy and perfect for fall!

    easy pumpkin roll recipe

    How to make a pumpkin roll

    This pumpkin cream cheese roll does take a little bit of work, but it is so worth it! It tastes absolutely delicious and looks so pretty. Everyone always raves about this pumpkin roll recipe! Scroll down for the printable recipe for the pumpkin roll.

    1. Preheat oven to 375°F and spray a 10×15 inch jelly roll pan with non-stick spray. Line the pan with parchment paper & spray top with non-stick spray. Set aside.
    2. Beat the eggs in a large bowl and then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
    3. Add flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean.
    4. While the cake is baking, place a cotton tea towel on the counter and sprinkle with powdered sugar (about 3 Tablespoons).
    5. Once cake is done cooking, flip onto the towel while it’s still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down and let cool completely.
    6. Beat cream cheese, butter, powdered sugar and vanilla in a bowl until smooth.
    7. Once the cake is cool, unroll it and then spread with the cream cheese frosting. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice.
    8. Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife.

    how to make a pumpkin roll

    How to keep pumpkin roll from cracking

    Pre-rolling the cake while it’s still warm will prevent the cake from getting cracks on top. I like to roll it up in a cotton tea towel, but you could always roll it up in the parchment paper to make it easier. Then once it’s cooled, you can unroll it and add the cream cheese filling to the pumpkin roll.

    How do you roll a pumpkin roll with parchment paper?

    Remove the cake with the parchment paper from the pan and roll it up in the parchment paper. Some think it’s easier to use parchment paper because you don’t have to transfer the cake onto the towel since it already bakes on the paper. One thing to note if using parchment paper – make sure to leave about 1-2 inches sticking out on the sides. This makes it easier to lift the cake from the jelly roll pan and then roll the cake.

    how to make a pumpkin roll

    I like to spread the cream cheese filling on thick (leaving about 1/2″ from the edge). Don’t worry if it comes out a little, you can always wipe off the edges of the pumpkin roll.

    how to make a pumpkin roll

    Frequently asked questions about pumpkin roll recipe

    How long do you let a pumpkin roll cool? I first let the cake portion of the pumpkin roll cool in the refrigerator for about 30 minutes to an hour. Then once the cream cheese filling is added, I let it refrigerate again for at least 30 minutes, but usually longer so that it has time to form. Before serving, I’ll stick the pumpkin roll in the freezer for about 15 minutes. This makes it easier to slice…the cuts will come out cleaner.

    How long will a pumpkin roll last in the refrigerator? I typically keep my pumpkin cream cheese roll in the refrigerator for about 3-5 days. If we haven’t eaten it all by then (which is highly unlikely!), I will freeze the rest.

    Can you freeze pumpkin rolls? Yes! Wrap the cooked pumpkin roll in seran wrap and place in the freezer in a gallon zip top bag. I typically store my pumpkin roll in the freezer for about 1-3 months. To thaw, place in the refrigerator overnight before serving. Don’t try to warm it up in the oven or microwave to thaw faster, it will dry out!

    Can I make pumpkin roll ahead of time? Absolutely! That’s my favorite part about this easy pumpkin roll recipe. Just bake according to directions, wrap in seran wrap, then place in the freezer.

    easy pumpkin roll recipe

    Pumpkin Roll Recipe

    Course: Dessert
    Cuisine: American
    Keyword: pumpkin roll
    Prep Time: 25 minutes
    Cook Time: 15 minutes
    Cooling time: 1 hour
    Total Time: 40 minutes
    Servings: 12
    Calories: 262kcal
    Author: Jamielyn
    Pumpkin Roll - Delicious layers of fluffy pumpkin cake and sweet cream cheese filling swirled together to make the ultimate treat! Perfect to serve during the fall season. This easy pumpkin roll recipe is always a huge hit! 

    Ingredients

    • 3 large eggs
    • 1 cup white sugar
    • 2/3 cup pumpkin puree
    • 1 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 3/4 cup all-purpose flour
    • 1 teaspoon baking soda
    • 8 ounces cream cheese (softened)
    • 1/4 cup butter (softened)
    • 1 1/4 cup powdered sugar (plus more for towel)
    • 1 teaspoon pure vanilla extract

    Instructions

    • Preheat oven to 375°F. Spray a 10x15 inch jelly roll pan with non-stick spray. Then line with parchment paper and spray the top with non-stick spray.  Set aside. 
    • Beat the eggs in a large bowl. Then mix in sugar, pumpkin, pumpkin pie spice, cinnamon and salt.
    • Add the flour and baking soda to the bowl and mix just until combined. Then pour into prepared baking sheet and tap until the mixture spreads evenly. Bake for 15 to 20 minutes, or until a toothpick comes clean. 
    • While the cake is baking, place a cotton tea towel on the counter. Sprinkle with powdered sugar (about 3 Tablespoons). 
    • Once cake is done cooking, flip onto the towel while it's still warm and take off the parchment paper. Then gently roll up the cake inside the towel, starting at the narrow end. Place in the refrigerator with the seam down until cooled completely. 
    • Beat the cream cheese, butter, powdered sugar and vanilla in a bowl until smooth. 
    • Once the cake is cool, unroll the cake and then spread with the cream cheese filling. Roll up again without the towel and wrap with plastic wrap. Refrigerate or freeze until ready to slice. 
    • Freeze 15 minutes before slicing for easy cuts. Then sprinkle the top with powdered sugar just before slicing. Make sure to use a sharp knife. 
    • Enjoy!

    Notes

    Alternatively, you can remove the cake with the parchment paper from the pan and roll it up in the parchment paper.
    Adapted from Libby's

    Nutrition

    Calories: 262kcal | Carbohydrates: 37g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 71mg | Sodium: 251mg | Potassium: 77mg | Sugar: 30g | Vitamin A: 51% | Vitamin C: 0.7% | Calcium: 3.2% | Iron: 4.7%
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    pumpkin cream cheese roll

     

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