Pumpkin Cream Cheese Roll

Pumpkin Cream Cheese Roll has traditionally been a fall favorite year after year. Start your autumn season right with this moist, luscious pumpkin cake with velvety cream cheese filling rolled within its layers.

I can still remember the first time that I had Pumpin Roll. I was in my mid 20’s, which is shockingly old for just trying such a delicious treat. Fall was approaching and I was working as a cake decorator at the time. We got pumpkin rolls in by the hundreds in preparation for Thanksgiving and the autumn season.

Part of my job, on top of decorating cakes, was to put out samples. One of the featured samples that month was Pumpkin Roll. As I was cutting pieces of the moist pumpkin cake filled with soft cream cheese icing, curiosity got the better of me. I’d never even heard of Pumpkin Roll at this point, but it looked and smelled SO good. With my mouth watering, a sample piece made it into my mouth for ‘quality control testing.’

I brought an entire roll home that night.

Something about the pretty burnt-orange pumpkin cake and the light, silky cream cheese swirls intrigued me. The dessert seemed so simple, but at the same time complicated. How did the cream cheese get inside of the cake? How were those perfect swirls achieved? It was a dessert that intimidated me for the longest time and something that I figured I’d just have to purchase elsewhere every year.

As it turns out, Pumpkin Cream Cheese Roll is incredibly easy to make. By creating a super thin layer of cake, it makes rolling the cake not only possible, but simple to do if the steps are followed appropriately.

This dessert can be prepared, baked, cooled, and cut from start to finish in just over an hour. Chilling it for about 30- 60 before cutting will make for cleaner slices, however, this step isn’t necessary.

Once you see how easy making your own Pumpkin Roll is, you’ll never have to get store-bought again!

How to make Pumpkin Cream Cheese Roll

What you’ll need

Sugar
Eggs
Cinnamon
Nutmeg
Pumpkin Puree ( such as Libby’s)
Flour
Baking Soda
Salt

How to Prepare

Preheat oven to 375° F. In a large mixing bowl, beat eggs, sugar, cinnamon, nutmeg, and pumpkin puree until smooth and combined. The texture should be creamy. Scrape the sides of the bowl and mix for a few more seconds.

In a separate medium bowl, mix flour, salt, and baking soda. Slowly add to the wet ingredients, mixing until just combined. Scrape down the sides of the bowl as needed, mixing for a few seconds after each time the bowl is scraped.

Line a 10×15 inch jelly roll pan with a sheet of parchment paper. Fit paper so about 1 inch of extra comes up over the sides. (This will make it easier to remove the cake from the pan and for rolling it.) Spread the mixture evenly on top of the parchment paper.

Bake for 20 minutes.

Remove from oven and allow to cool for about 10 minutes. The cake should still be warm but cool enough to touch.
Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Set on a wire rack and let the cake cool the rest of the way.

Once it has cooled, prepare the cream cheese filling. Beat the cream cheese, butter, and powdered sugar until smooth and has a whipped consistency. Start the mixer slowly until the powdered sugar has started to incorporate into the butter and cream cheese, then increase the mixer speed. Beating on medium speed for 3-4 minutes should do the trick.

Unroll the cake and spread cream cheese filling on top, leaving about a 1/2 inch edge unfrosted around the cake perimeter.

Roll the pumpkin cake back up without the parchment paper.

Chill for at least 30 minutes. This will make it easier to cut into clean, pretty slices.

Dust with 1-2 tsp of powdered sugar before cutting into slices and serving.

Pumpkin Cream Cheese Roll FAQ

CAN I DOUBLE THE RECIPE? Absolutely! To double the recipe, simply follow the instructions doubling all of the ingredients. You can use a 15×20 inch jelly roll pan for baking. Once baked and before rolling, cut the cake layer in half (including parchment paper) so that you have two 10×15 inch sections. Roll up each section into a roll to cool, then spread each with cream cheese and re-roll. Ta-da! Two Pumpkin Rolls!

IS PARCHMENT PAPER NECESSARY? Yes! You do NOT want to skip the parchment paper. When it comes time for initially rolling your cake, you’ll be rolling it with the parchment paper. It will help keep your cake from sticking to itself and make unrolling for the cream cheese filling so much cleaner and easier.

CAN I LET MY CAKE COOL COMPLETELY BEFORE ROLLING IT THE FIRST TIME- I don’t recommend letting your cake cool completely before rolling it the first time with the parchment paper. If your cake cools too much, it can make it more difficult to roll and your cake can crack. Rolling while your cake is still warm will ensure and allow for a clean, tight roll that is easy to achieve.

HOW LONG WILL MY PUMPKIN CREAM CHEESE ROLL LAST? You should enjoy our pumpkin roll within 4 days. Wrap up any leftovers in foil or plastic wrap and store them in the refrigerator. When you’re ready to eat, you can set your roll or slice set out for 10-15 minutes for a softer cake and creamier filling.

CAN I FREEZE MY PUMPKIN CREAM CHEESE ROLL? Yes! You can absolutely make your Pumpkin Roll in advance and freeze for up to 2 months. Be sure to wrap it tightly in foil or plastic wrap, then store it in an airtight container for extra protection. When you are ready to enjoy it, simply let it thaw for a couple of hours before cutting and serving.

Print Recipe

Pumpkin Cream Cheese Roll

(5 votes, average: 5.00 out of 5)

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Dessert

Serves: 10-12

Prep Time: 10 minutes – Cooking Time: 20 minutes

Pumpkin Roll with Cream Cheese filling has traditionally been a fall favorite year after year. Start your autumn season right with moist pumpkin cake with smooth cream cheese filling rolled within its layers.

Ingredients

• PUMPKIN CAKE
• 3 large eggs
• 1 cup granulated sugar
• 1 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 3/4 cup pumpkin puree
• 3/4 cup all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• CREAM CHEESE FILLING
• 8 oz cream cheese, room temperature
• 4 tbsp butter, softened
• 1 cup powdered sugar + 1-2 tsp

Instructions

1

Preheat oven to 375° F. In a large mixing bowl, beat eggs, sugar, cinnamon, nutmeg, and pumpkin puree until smooth and combined.

2

In a separate medium bowl, mix flour, salt, and baking soda. Slowly add to the wet ingredients, mixing until just combined. Scrape down sides of bowl as needed.

3

Line a 10x15 inch jelly roll pan with a sheet of parchment paper. Fit paper so about 1 inch of extra comes up over the sides. Spread the mixture evenly on top of the parchment paper.

4

Bake for 20 minutes.

5

Remove from oven and allow to cool for about 10 minutes. The cake should still be warm but cool enough to touch.

6

Lift the cake out of the pan. Starting from the short ends, gently roll up the pumpkin cake with the parchment paper inside. Set on a wire rack and let the cake cool the rest of the way.

7

Once it has cooled, prepare the cream cheese filling. Beat the cream cheese, butter, and powdered sugar until smooth.

8

Unroll the cake and spread cream cheese filling on top, leaving about a 1/2 inch edge unfrosted around the cake perimeter. Roll the pumpkin cake back up without the parchment paper.

9

Chill for at least 30 minutes

10

Dust with 1-2 tsp of powdered sugar before cutting into slices and serving.

Notes

To make 2 rolls at once, you can easily double the recipe and spread it into a 15x20 inch jelly roll pan.