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Home » Recipe Type » Desserts » Cakes
5 from 10 reviews

Pumpkin Roll With Cream Cheese Filling

25 minutes
pumpkin
By: Pamela Reed
Posted:8/31/21
Updated:11/15/24
Jump to Recipe

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. 

closeup of pumpkin roll with cream cheese filling.

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.

slices of pumpkin roll on parchment paper.

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.

pumpkin cake batter in bowl.

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.

pumpkin cake batter spread out on baking sheet.

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.

baked pumpkin roll on baking sheet.

Lay a damp piece of cheesecloth or a clean kitchen towel on the counter. Sprinkle it with powdered sugar.

cheese cloth covered in 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.

spatula lifting up pumpkin roll from baking sheet.

Flip the pumpkin roll over and place onto the cloth.

baked pumpkin cake on cheesecloth.

Carefully roll up the cake in the cheesecloth to form the pumpkin roll. Immediately place it in the fridge to cool.

pumpkin roll rolled up in cheesecloth.

In the meantime, prepare the cream cheese filling by mixing the cream cheese, butter, vanilla, and sugar together with a hand mixer.

hand mixer beaters making cream cheese filling.

When ready, unroll the cooled cake.

pumpkin roll rolled out.

Spread the cream cheese filling on one side, edge to edge.

cream cheese filling spread out on pumpkin cake.

Gently re-roll it once more, this time not in the cheese cloth.

hand rolling pumpkin roll on cheesecloth.

Cut pumpkin roll into slices and enjoy this amazing homemade dessert!

closeup of pumpkin roll with cream cheese filling inside.

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.

pumpkin roll presented on table.

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.

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5 from 10 reviews

25-Minute Pumpkin Roll with Cream Cheese Filling

Print
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.
By: Pamela Reed
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time 25 minutes minutes
serves 10

Ingredients

  • 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!

Video:

Nutrition Information:

Calories: 280kcal (14%)
Course: Dessert
Cuisine: Pennsylvania Dutch
Diet: Vegetarian
Keyword: Pumpkin Roll
Fall
Did you make this?I love seeing what you’ve made! Tag me on Instagram at @BrooklynFarmGirl and don’t forget to leave a comment & rating below.

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5 from 10 votes (5 ratings without comment)

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  1. Roseann Hampton says

    September 19, 2017 at 10:17 pm

    This looks delicious! I’ve always wanted to make one but have never taken the time!

    Reply
  2. Heather @ HeatherRunsFast.com says

    September 19, 2017 at 8:23 am

    Perfection! If you ever make one and don’t finish it, feel free to send the left overs my way 😉

    Reply
  3. Kat (The Baking Explorer) says

    September 18, 2017 at 10:00 am

    Pumpkin with cream cheese sounds to die for! I’ve not used cheesecloth for this before, i just tend to wrap it up in the baking paper.

    Reply
  4. elliev@ says

    September 17, 2017 at 11:10 am

    I serve mine with cool whip and pumpkin pie spice mixed in the cool whip on top the roll yu mm

    Reply
    • Pamela says

      September 17, 2017 at 2:12 pm

      Yum – that sounds delicious!

      Reply
  5. carol morton says

    September 17, 2017 at 7:47 am

    What size cookie sheet? Can’t wait to try it.

    Reply
    • Pamela says

      September 17, 2017 at 2:19 pm

      I’ve used both 10 X 15 and 11 x 17. Somewhere in that ball park is best.

      Reply
  6. Kim~madeinaday says

    December 20, 2016 at 10:19 am

    Looks fantastic! Great tips too! Thank you for sharing on Merry Monday! Pinned & Sharing on FB! Have a great week!
    Kim

    Reply
  7. Bruce Holmes says

    November 28, 2016 at 5:39 pm

    I made this for Thanksgiving. It tasted like ginger bread (I’m not sure why), it was delicious tho.

    Reply
    • Pamela says

      November 28, 2016 at 7:08 pm

      Glad you enjoyed Bruce! Thanks for letting me know!

      Reply
  8. Carol says

    November 24, 2016 at 11:01 am

    I made this last night for Thanksgiving today and it turned out wonderful! I was really really scared flipping it but it didn’t crack! Ive already cut a slice for myself and it’s delicious!! Thank you Pamela!

    Reply
    • Pamela says

      November 28, 2016 at 7:09 pm

      High 5 Carol! Happy to hear you enjoyed this!

      Reply
  9. Jessica says

    November 23, 2016 at 10:10 pm

    only 2 tablespoons of powdered sugar in the dough? I just tried to make it and it came out really flat and eggy…any hints 😉

    Reply
    • Pamela says

      November 24, 2016 at 10:35 am

      Hey Jessica, the dough has 1 cup of sugar in it. The powdered sugar is just for sprinkling on top of the cheesecloth when rolling. Hope this helps!

      Reply
  10. Stephanie Sides says

    November 22, 2016 at 12:08 pm

    How big of a cookie sheet do you use to make the cake portion?

    Reply
    • Pamela says

      November 22, 2016 at 12:58 pm

      I’ve used both 10 X 15 and 11 x 17. Somewhere in that ball park is best.

      Reply
  11. Kurstin says

    November 20, 2016 at 6:12 pm

    When you turned your cake out of the pan onto the cheesecloth, does it come out quick? I would think it would break in half. Could I put the cheesecloth on another cookie sheet and turn it over? Or put the cheesecloth on the cake and hold tight when flipping it. I want to make this so bad, and yours looks beautiful?

    Reply
    • Pamela says

      November 20, 2016 at 9:35 pm

      Hey Kurstin, when you flip it over it should come off the pan easily (make sure to spray with nonstick spray!). To be extra careful, you can take it out the oven, run a spatula under it real quick to make sure it’s “free”. Your idea of putting the cheesecloth on another cookie sheet would work too! Good luck, I know it’s going to come out beautiful!

      Reply
  12. Spootly says

    November 17, 2016 at 12:49 pm

    Never made a pumpkin roll before. So, approximately what size and thickness do you roll the cake dough out onto the pan?

    Reply
    • Pamela says

      November 18, 2016 at 12:51 pm

      There’s no specific size for roll thickness. When rolling the cake and cheesecloth, you want to keep it tight but not too tight where it breaks. When rolling you’ll quickly be able to feel it out out with how thick it needs to be. It’s much easier than it sounds, I promise!

      Reply
  13. Francois says

    December 19, 2013 at 4:03 pm

    gingerbread!

    Reply
  14. Mommy on Demand says

    December 10, 2013 at 1:25 pm

    I just reently made my first choclate ice cream roll, so this sounds great for my next roll to make. Would love for you to come over and share at my linky party that is happening now http://mommyondemand.com/create-bake-9/

    Reply
  15. Alexis K. says

    December 9, 2013 at 1:59 pm

    My favorite is a festively green pistachio cake. The recipe was handed down from my grandma- and it feeds about a hundred so it’s great for big holiday gatherings! (ok, maybe only about 20- but still!)

    Reply
  16. Kelly D says

    December 8, 2013 at 11:25 pm

    This recipe looks great, I would love to try it for Christmas.

    Reply
  17. Karly says

    December 8, 2013 at 5:11 pm

    Pretty sure there is nothing as good as pumpkin roll! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  18. Katie @katiefresca says

    December 8, 2013 at 2:29 pm

    Yum!!!! I have to make this. Going to get the ingredients now, thanks!

    Reply
  19. marcie says

    December 7, 2013 at 10:13 pm

    This looks outrageously good, Pamela! I just love roll cakes!

    Reply
  20. Nici r says

    December 6, 2013 at 8:53 pm

    I love the cookies with hershey kisses in the middle

    Reply
  21. Dina | Savvyinthekitchen says

    December 6, 2013 at 2:11 pm

    I love to bake banana cream pie! Thanks for this giveaway.

    Reply
  22. wendy says

    December 6, 2013 at 1:39 pm

    I love making peanut butter fudge-so easy, but so delicious!

    Reply
  23. Alex says

    December 6, 2013 at 10:36 am

    What a pity I don’t live in the US.

    Reply
  24. Julie says

    December 6, 2013 at 8:49 am

    like to make my mom’s frosted sugar cookies
    thanks for the giveaway

    Reply
  25. Julia | JuliasAlbum.com says

    December 6, 2013 at 12:16 am

    I love pumpkin rolls! It’s amazing how beautiful a dessert can look if you roll it, LOL! 🙂 Your pumpkin looks especially gorgeous!

    Reply
  26. ashley - baker by nature says

    December 5, 2013 at 10:23 pm

    This is a damn fine pumpkin roll, lady!!!

    Reply
  27. Allison Downes says

    December 5, 2013 at 4:01 pm

    My favorite treat to make just so happens to be pumpkin rolls!

    Thank you for the awesome giveaway.

    lola_violets_2010{at}yahoo{dot}com

    Reply
  28. Melissa L. says

    December 5, 2013 at 3:04 pm

    My favorite holiday treat to make is cookies! Thanks for the giveaway!

    Reply
  29. rachel says

    December 5, 2013 at 1:35 pm

    Yay for pies!!

    Reply
  30. Sophia @ NY Foodgasm says

    December 5, 2013 at 11:45 am

    This sounds GREAT! I think I have to try pan, I get A LOT of residue on my cookie sheets, BOOOOO! I really love you added lemon to the recipe, really bangs up the flavor!!

    Reply
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Hi! I'm Pamela, an artist Mom who shares family recipes. My farm is a 1,000 sq ft apartment in NYC. Let's make dinner together.

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