This quick-baked pumpkin roll recipe is filled with a soft, whipped cream cheese. My version of this well-tested recipes uses fresh, homemade pumpkin puree in the cake batter, but store-bought canned pumpkin puree works wonderfully too! Ready in 25 minutes, this autumn-inspired treat is an easy addition to your Thanksgiving and holiday dessert table. With step-by-step photos to guide you through the cake rolling process, assembling this pumpkin roll recipe is a breeze.
Moist Pumpkin Roll with Cream Cheese Filling
Looking to wow your family and friends with a fancy looking dessert for the holidays? Then you have to try my Pumpkin Roll With Cream Cheese Filling! A soft and moist pumpkin sheet cake is rolled with a luscious cream cheese filling for an out-of-this-world dessert that always fits in on the Thanksgiving, Christmas, or autumn dessert table.
Raise your hand if you’re intimidated by rolling a pumpkin roll. I totally get it, but I swear it’s easy to do it! Once you do it once, then you’re set for life and will be making this at least once every Fall!
Below I include step by step photos (and a video!), so please read the whole post first if this is your first time making a pumpkin roll before you jump in!
Looking to make the holidays a little easier? Make this pumpkin roll ahead of time! This pumpkin roll can be made days in advance so you can focus on making a Juicy Thanksgiving Turkey, Amish Potato Stuffing, Mashed Potatoes, Cheesy Cauliflower Casserole and Dinner Rolls for Thanksgiving dinner.
Cream cheese filling
Don’t get me wrong, the pumpkin cake is amazing, but what will make people come back for another slice is the cream cheese filling inside!
This cream cheese filling is super simple to make and my go to for covering cakes, cupcakes and cinnamon rolls. All you need is cream cheese, butter, vanilla and powdered sugar.
How to make an easy pumpkin cake roll from scratch
Making a pumpkin roll is somewhat technical, so it’s important to be ready for action. Have all of the ingredients ready, quickly roll the cake, and, before you know it, you’ll be a pumpkin roll expert!
Here’s how it’s done:
Spray a rimmed baking sheet with cooking spray or line it with parchment paper.
Make the pumpkin cake batter by mixing the dry ingredients together first, and then adding in the wet ingredients.
Pour the batter onto the baking sheet, using a spatula to spread out it out evenly. I recommend about a 15×10″ size when spreading it out. Place in the oven and bake.
When it comes out of the oven, some of the edges might be browned if they were thin. Use scissors or a knife to evenly cut it across so you have fairly straight edges.
Lay a damp piece of cheesecloth or a clean kitchen towel on the counter. Sprinkle it with powdered sugar.
The intimidating part. Use a spatula to gently loosen the pumpkin cake from the baking sheet. I use a spatula to go across all the edges so it easily lifts up without breaking.
Flip the pumpkin roll over and place onto the cloth.
Carefully roll up the cake in the cheesecloth to form the pumpkin roll. Immediately place it in the fridge to cool.
In the meantime, prepare the cream cheese filling by mixing the cream cheese, butter, vanilla, and sugar together with a hand mixer.
When ready, unroll the cooled cake.
Spread the cream cheese filling on one side, edge to edge.
Gently re-roll it once more, this time not in the cheese cloth.
Cut pumpkin roll into slices and enjoy this amazing homemade dessert!
Tips to make the best pumpkin roll
- What pumpkin puree to use? You can use homemade pumpkin puree or store bought canned pumpkin puree. I love making homemade pumpkin puree from our garden pumpkins!
- To prevent the cake from sticking to the pan, spray the baking sheet liberally with cooking spray or use parchment paper. Once baked use a spatula to loosen the cake from the baking pan.
- If using cheesecloth to roll the cake, make sure it’s damp. This will prevent it from sticking to the cake.
- Did your pumpkin roll crack? This is most likely because the cake wasn’t warm when it was first rolled. Heat and moisture prevent the cake from cracking, which is why it should be rolled as soon as it comes out of the oven.
- For presentation, I always like to sprinkle a little bit of powdered sugar on top. You can also pipe extra cream cheese frosting or drizzle maple syrup on top and sprinkle it with pecans or walnuts.
Can you make a pumpkin roll ahead of time?
Pumpkin log rolls are one of the best make-ahead desserts and will save you loads of time around the holidays. I usually make mine the day before Thanksgiving and then pull it out of the fridge before serving.
If you want to store it longer than a day, cover the cake in plastic wrap and keep it in the fridge for up to 5 days.
Can you freeze a pumpkin roll?
Yes! Wrap the pumpkin roll or individual slices in plastic wrap and foil and then place in a freezer bag. When ready to eat you can defrost naturally overnight in the refrigerator or you can quickly defrost it in the microwave. Pumpkin rolls last in the freezer for 3 months.
Pin for later:
25-Minute Pumpkin Roll with Cream Cheese Filling
PrintIngredients
- 3/4 cup flour
- 1 cup sugar
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- 3 eggs
- 1 teaspoon lemon juice
- 2 tablespoons confectioners powdered sugar
For the cream filling
- 8 ounce package cream cheese softened
- 1/4 cup butter
- 1 teaspoon vanilla extract
- 1 cup confectioners powdered sugar
Instructions
- Preheat oven to 375 degrees. Spray a cookie sheet with nonstick spray spray to prevent sticking or place down parchment paper.
- In a large bowl mix flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Continue to stir until you have a smooth bake batter.
- Pour mixture onto cookie sheet, spreading out with a spatula until evenly and smooth. I recommend about a 15×10" size when spreading it out.
- Bake for 15 minutes and then remove from the oven. Tip: If your edges were thin and are crispy browned, simply use scissors or a knife to cut the edges evenly, removing the browned pieces.
- Lay a damp piece of cheesecloth down on a clean counter. Sprinkle it with 2 tablespoons of powdered sugar.
- While cake is warm, use a spatula to gently loosen all the edges, until you can easily flip it over without it cracking. Place the pumpkin cake upside down onto the cheesecloth.
- Carefully roll up the cake in the cheesecloth, forming your pumpkin roll.
- Place in refrigerator until cool, about 20-30 minutes.
- While the cake is cooling, preparing your cream cheese filling. In a medium bowl, blend cream cheese, butter, vanilla, and sugar together with a hand mixer until smooth.
- When the cake has cooled down, unroll it and spread cream filling onto it, edge to edge.
- Immediately re-roll the pumpkin roll, this time not in the cheesecloth.
- Cut into slices and enjoy your homemade pumpkin roll!
Shikha @ Shikha la mode says
I’m determined to make a roll cake for the holidays, as i’ve never done one before. Great tip for the cheesecloth – where would I find that?
Pamela says
You can find it at your local grocery store in the aisle where they sell kitchen supplies. Also your local department store (like Target) has it in the kitchen accessory section. 🙂
yummychunklet says
Your pumpkin roll turned out great!
Heather @ Sweet Precision says
I’ve had a pumpkin roll on my fall baking list for two years now and I haven’t gotten around to it (shame on me for being lazy). I’m going to save this recipe- because my mouth is salivating as I sit at my desk- and promise myself that I’ll bake it next fall!!
Hani/Haniela's says
I love to bake cookies. Your roll looks amazing!
theresa krier says
cherry chocolate bonbons
Nicole @ Young, Broke and Hungry says
Thanks for all the tips! Now I can go in and make this pumpkin roll fearlessly.
Abbe @ Abbe's Cooking Antics says
Beautiful pumpkin roll! I’ve made a chocolate and cream one (years ago) but never a pumpkin one – this really does look *the bees knees* 🙂
Kelly says
Wow, this pumpkin roll is gorgeous! It would be hard for me to only eat one piece too, it looks delicious and the cream cheese filling sounds incredible 🙂
Coffee and Crumpets says
What a beautiful roll! I made my first one last year for Easter and just like you, I was very nervous. But it was a hit! As much as I love cookies, I’m not a cookie person, I love making pastry and tarts and things. To give away though I do make some cookies and scones, scones are wonderful as gifts along with some jam.
Dixya @ Food, Pleasure, and Health says
my holiday treat is peppermint bark. Pam is my best friend too 🙂
Amy @ Elephant Eats says
My favorite holiday treat are all the cookies I bake every year!! A pumpkin roll (or any cake roll) has been on my baking to-do list forever. I really need to just suck it up and do it. I don’t know what I’d do in my kitchen without Pam (not you, but you’re welcome to come!), because I seriously go through cans like no one’s business.
Norma | Allspice and Nutmeg says
Looks luscious. I like how the cream is oozing out.
Nora (Buttercream Fanatic) says
I’ve always been so intimidated by these, but you’ve given me confidence (also it looks too tasty to continue to be afraid of!).
Melanie @ Carmel Moments says
That is a perfect pumpkin roll. Impressive!
I love baking all sorts of things but around the holidays it would probably have to be fudge. Its the only time of year because I simply can’t stay away from it.
Ashley | Spoonful of Flavor says
Now that is a perfect pumpkin roll! I know the feeling of nervousness and then relief when it works how you want it to. And you know I love anything with chocolate for a holiday treat, especially cake!
Chris @ Shared Appetite says
I’ve never made a roll before, and I’ve always in the back of my mind been worried about the cake cracking in the process! Glad to know I’m not the only one. I think I need to finally face my fear and try it. This looks so delicious.
Favorite holiday treat? Although it’s a a boring old classic, there is nothing better than chocolate chip cookies straight out of the oven with a tall glass of cold milk.
And it was really nice of PAM to name their product after you 😉
Mary Frances @ The Sweet {Tooth} Life says
It wasn’t until we ran out of Pam one day that I realized how attached I am to it! And this pumpkin roll – you nailed it! The layers are so clean and the whole roll is so pretty! Yum, I’m glad you aren’t quitting pumpkin yet! I have lots of cans needing to be used:)
Pam says
I’ve never made a pumpkin roll… it looks fun and really pretty!
Laura @ Lauras Baking Talent says
I did a pumpkin roll a couple of years ago… and had similar stress.. I love eating them but haven’t done one since 🙂 My favorite treat for the holidays is cookies… lots and lots of cookies.
Marcia says
These rolls have always scared me….but you may have demystified it for me! I think I have to try one! Looks gorgeous!
Rachel @ Bakerita says
This roll looks gorgeous, thanks for your tips! You made it seem way more approachable, because normally roll cakes scare the bejeezus out of me. My favorite thing to bake around this time of the year is…everything! But especially cookies, because what seems more holiday-ish than a cookie platter?!
Davida @ The Healthy Maven says
I just learned to make rolls in my baking class! I retired pumpkin today though 🙁 Maybe a gingerbread twist?!?
Kelly @ hidden fruits and veggies says
I’ve never made any sort of roll before so I had no idea you roll it before filling it, unroll, and refill. I guess that would help it keep it’s shape a lot nicer! I like to make all holiday treats. Anything to keep the oven on and house warm!
Shundara@SavyNaturalista says
I am in love with baking lemon cookies this year 🙂 Loving the Pumpkin roll!
craftynail says
Yummy your role looks amazing!
I love baking sweet potatos with cranberries.. and butternut squash anything!
Natalie @ Tastes Lovely says
Your pumpkin roll looks perfect! The first time I made a pumpkin roll it “cracked” as I was rolling it, the worst!
Kayle (The Cooking Actress) says
cookies are obv. my fave holiday treat 😉
Laura @ The Rookie Cook says
Yum, the pumpkin roll looks terrific! I love making molasses cookies and fuuuuuudge!
Sophie33 says
Your cream cheese pumpkin roll looks so splendid & georgous to look at too! Yum Yum Yummmmm! 🙂 Another must make of yours! 🙂 x
Cailee says
Wow!! That pumpkin roll is absolutely beautiful!! Looks delicious!!