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, Cream Cheese Mashed Potatoes and Dinner Rolls for Thanksgiving dinner.
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!
kimmythevegan says
Wow – your roll is GORGEOUS! It’s a little intimidating ;p I’ve never made one… now I’m kind of tempted. But, much like you – I’m dramatic with my baking, so I don’t want to have a mini-meltdown if I fail horribly haha ;p
Anne ~ Uni Homemaker says
PAM is a must when I bake! During the holiday season, I love to bake anything with crumb toppings! Your pumpkin roll looks amazing!
Mason Canyon says
I enjoy baking cookies for the holidays. I’ve never had the courage to try a roll of any kind, but you’ve given me hope I could actually make one and it turn out okay. Your Pumpkin Roll looks yummy.
Mason
Thoughts in Progress
Mimi says
I love love love my holiday cookies!
Beth @ bethcakes says
I’ve always been intimidated by these rolls, but they sure are pretty. And so is yours! I really love all your tips, maybe I’ll be able to tackle one of these soon! ๐
Consuelo @ Honey & Figs says
I made my first roll last weekend, and it turned out so great that now I’m eager to make another one! Your version looks lovely, so I think I’ll give it a try ๐
Joanna says
I’ve never tried to make a roll of any kind. Maybe I’ll try now!
Tanya Schroeder says
That pumpkin roll is perfection! Seriously! Iโm loving the Pam too!
Samina | The Cupcake Confession says
I’ve attempted roll cakes twice and on both occasions, they were an epic fail and now I know why! I never really used any of these things! Your pumpkin roll looks DELICIOUSSSSSSSSSSS!!!!! Bookmarking right away! ๐
Ash-foodfashionparty says
I am so tempted to go make the roll, looks so good.
Looks really perfect.
Tina @ Tina's Chic Corner says
I’ve never made a cake roll before so these are awesome tips for a beginner like me! Thanks much. ๐
Daniela @ FoodrecipesHQ says
Oh how beautiful is this roll! Can I say perfect? I am still nervous when I make my rolls, I totally understand your point ๐
Ashley @ Wishes and Dishes says
My favorite holiday treat to make is fudge!!! Thanks for the great giveaway!!
Joanne says
Rolls like this are always crazy impressive. I love the pumpkin infusion!!
Jennifer @ Not Your Momma's Cookie says
Gorgeous roll! Mine always come out kind of funky…in a good way ๐
My favorite treat to make is definitely cookies! Family expect lots of cookies from me, but probably less this year with the wee one and all ๐
Debbie Jackson says
pumpkin rolls are my favorite roddjackson at hotmail dot com
Elizabeth @ SugarHero.com says
I agree–rolling cakes can seem intimidating, but once you’ve done it once, it ain’t no thing! This roll is gorgeous, and so perfect for the holidays.
ela @ gray apron says
I’ve been wanting to make a pumpkin roll too. Yours look fantastic, congratulation ๐
Koko says
Wowowow I am droooooling!! I didn’t know about the cheesecloth tip! Thank you for that. Pam is essential for these kinds of rolls….I had a couple “incidents” at pastry school with no access to Pam…let’s just leave it at that!
Liz says
I love making English toffee…though your pumpkin roll is darn tempting!!!
Debra says
My mom makes the best pumpkin roll. This holiday she added some crystallized ginger to her filling cream. Delicious!!!!
Puja @ Indiaphile.info says
This pumpkin roll looks and sounds so yummy! ๐
Cecile @ My Yellow Farmhouse says
I’ve been making an assortment of four types of cookies for about 35 years. It wouldn’t be Christmas in our family without Cherry Thumbprint Cookies, Mini Chocolate Chip Snowman Cookies (with little Hershey drop hats!), Sugar Cookies using my mother’s cookie cutters and Pecan Snowball Cookies. And – guess what – I saw a Pam advertisement in a magazine today pointing out that Pam hardly leaves a residue on your cookie sheets – how about that!
As always – ‘Pinning’ your wonderful Pumpkin Roll recipe ! I hope you had a wonderful Thanksgiving Pamela !!
The Squishy Monster says
Love of your life–I believe it!
pam (Sidewalk Shoes) says
I’ve never made a pumpkin roll – though I love to eat them! My favorite thing to make is biscotti – so easy!
karen says
Apple pie!
David says
My favorite thing to make is sweet potato pie because this is the only time of year when they are plentiful and we can actually make one.
ALIDA says
What a fab roll. I have never made it with pumpkin before. Much healthier than chocolate! You have a beautiful blog with great recipes ๐
Lori @ Foxes Love Lemons says
That is definitely a LOVELY pumpkin roll! And that is actually my favorite treat to make for the holidays ๐
Cate @ Chez CateyLou says
Your roll cake looks perfect! They scare me, but your instructions really make it sound do-able! My favorite treat to bake are cookies!!