Pumpkin Cream Cheese Roll

12 slices
30 min

This time of year I am always wanting anything apple or pumpkin. My husband loves this pumpkin roll. It may seem intimidating to make a cake roll but it really is so easy. Just make sure to take the cake out of the pan right away and put it in some wax paper or towel to roll up. That part is the important part to have a successful roll. You always use a little bit of the pumpkin from the can so be sure and refrigerate the rest for another recipe. We used ours to make some pumpkin spice coffee. Another favorite this time of year. First you make the cake, bake that and I had lined my pan with parchment paper so I just lifted it out and turned it over onto the waxed paper. I waited a couple of minutes and then started rolling it up. You let that cool completely. While that is cooling you can make the filling. Which is cream cheese and confectionary sugar, vanilla extract mixed together, I consider this to be a great mixture. Spread that on being careful not to get too close to the edges otherwise when you roll it up it will come out of the ends.

This is such a wonderful roll just the right amount of ratio of cake to filling.

Mixing the cake batter together.

I lined my pan with parchment to make it easier to get out.

Fresh out of the oven.

I roll it up as tightly as I can.

That filing is heavenly.

Wrapped it up in plastic wrap and put it in the refrigerater for a couple of hours.

Recipe details
  • 12  slices
  • Prep time: 15 Minutes Cook time: 15 Minutes Total time: 30 min
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  • 3 eggs
  • 1 Cup granulated sugar
  • 2/3 C pumpkin
  • 3/4 C Flour
  • 1 t baking soda
  • 2 t Cinnamon
  • 3 1/2 C powdered sugar
  • 8 oz Cream cheese
  • 4 T butter, softened
  • 1/2 t Vanilla extract
Heat oven to 375 degrees
Beat eggs on high for 5 minutes
Add in sugar and beat until combined.
Stir in pumpkin until combined.
Sift flour,baking soda and cinnamon
Add to creamed mixture and combine.
Line a baking sheet with parchment paper.
Bake for 15 minutes.
Turn over onto waxed paper and roll up and let cool.
Beat all ingredients together until creamy.
Unroll cake, remove waxed paper and spread filling onto cake and roll up.
Keep in refrigerator or freezer.
  • Do not spread filling to close to edges of cake or it will over flow.