Easy Pumpkin Roll

This pumpkin roll with cream cheese filling is incredibly easy to make and lends a WOW! factor to your holiday table.

Pumpkin Cheesecake Roll

The holidays are upon us and it’s time for all thangs easy pumpkin recipes!

A lil’ birdy told me that you’ve never attempted a pumpkin roll because you think it’s too difficult.

Nonsense!

Let OMT! show you how to make a pumpkin roll.

Look what awaits (photographic proof that your pumpkin roll does NOT have to be Pinterest perfect to be amazing).

Libby’s Pumpkin Roll Recipe

Lots ask if this is the Libby’s pumpkin roll – not so much – but, I do use Libby’s pumpkin puree to make it. Use those trusted brands to ensure a high quality result.

You can look up their recipe and I’m sure it’s delicious, but this pumpkin roll recipe is from an unknown source.

Pumpkin Roll Filling

What is that heavenly pumpkin roll filling made of?

Cream cheese. Delicious, fluffy, addicting cream cheese filling!

It’s incredibly easy to make and I use it on waffles, too! Trust.

Easy Pumpkin Roll

Conquer your fear of making the pumpkin roll.

Say it with me: this is the year to conquer your fear – promise me!

Pumpkin rolls can be intimidating, if you’ve never made one, but once you do, you’ll laugh in the face of what you used to think of as difficult.

So. Much. YASSSSSS!

Oh, momma!

Is anyone else suddenly craving cream cheese filling?

A dear friend gave me this recipe years and years and years ago, and since then this classic dessert has showed up on our holiday table every year, much to the delight of those with forks!

If you have never attempted to make a pumpkin roll, let me assure you it is incredibly easy, not to mention cream cheese filling delish! (that filling….~swoon~)

To the recipe!

(scroll to bottom of post for printable recipe)

Pumpkin Roll With Cream Cheese

~ You CAN make a pumpkin roll of your dreams this year – let me show you how! ~

Ingredients:

for both the pumpkin cake and cream cheese filling

Pumpkin Cake:

• 3 eggs
• 1 cup of sugar
• 2/3rd cup pumpkin puree (I use Libby’s canned pumpkin)
• 1 tsp freshly squeezed lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1 tsp ginger
• 2 tsp cinnamon
• 1/2 tsp freshly grated nutmeg (or regular)
• 1 cup chopped nuts, optional

Roll Filling:

• 1 cup powdered sugar
• 6 oz cream cheese (1)
• 4 tbsp butter, room temperature
• 1/2 tsp homemade vanilla

Instructions

for both the pumpkin cake and cream cheese filling

Pumpkin Cake:

1. Beat eggs at high speed for 5 minutes, then gradually beat in sugar.
2. Add pumpkin and lemon.
3. Sift (or whisk) dry ingredients, then fold into pumpkin mixture. (2)
4. Line a 15 x 10 x 1 jelly roll pan (or heavy duty cookie pan with lip) with parchment paper and place mixture on top.
5. Top with nuts (optional).
6. Bake at 375° for 15 minutes.
7. While cake is still hot, lift by the parchment paper edges and flip on to a towel sprinkled with powdered sugar. Carefully peel away paper.
8. Start at narrow end and roll towel and cake together.
9. Cool. (35-45 minutes)

Cream Cheese Filling:

1. Beat all ingredients together until smooth.
2. Unroll cake and spread with filling and roll back up (without towel!)
3. Place seam down on serving platter.
4. Dust with powdered sugar before serving.

Notes:

1) I typically use a full 8 oz brick of cream cheese, cause WHY NOT!

2) Folding, as opposed to stirring, makes the cake spongy and light.

* If making ahead of time, place seam down on platter, wrap tightly with plastic wrap and refrigerate.

Before serving, bring to room temperature, then dust with powdered sugar (if you do this while cold the sugar will dissolve).

* Leftovers can be stored in fridge. (ha! “leftovers”)

FOR NEWBIE BAKERS:

While the instructions on rolling and unrolling seem a bit intimidating, you should try your hand at this dessert.

It’s fairly simple and foolproof (even if the roll cracks, which it has done on me before, just give that section a heavy dusting of powdered sugar) and has a fun WOW! factor.

FOR EXPERIENCED BAKERS:

If you’ve never made a Pumpkin Roll, whatcha waiting for?!

So, now that I’ve got you thinking about making a classic holiday pumpkin roll, I bet you have a few questions.

Let’s see if I can’t answer them.

Can You Freeze A Pumpkin Roll?

Holy smokes, yes!

I see the wheels turning and the answer is absolutely make them in ADVANCE of the holidays (leaving more time for baking classic gingerbread cookies!) and store until you need them.

How To Freeze A Pumpkin Roll:

1: Bake and fill, yet do not top with powdered sugar.

2: Wrap tightly with plastic wrap and store up to three months.

3: When ready to use, thaw in fridge overnight (or for a few hours), then right before serving, place on serving dish and dust with powdered sugar.

How To Store Leftover Pumpkin Roll:

If you do have leftovers, simply wrap tightly, store in fridge and when serving again, redust with powdered sugar.

At this point, you can also slice and freeze.

Do You Have To Roll The Cake Before Filling?

Yes. If not, the cake will crack.

How To Roll A Pumpkin Roll

~or~

What is the secret to rolling a pumpkin roll?

There are two great ways to do this step.

1: Roll with the parchment paper intact. Cool, then unroll slowly while removing parchment paper.

2: Bake as directed, working quickly, remove parchment paper, then roll up with a clean kitchen towel.

This is the method I usually do.

Some say you can’t get a tight roll, but I have never had an issue.

For me, the parchment paper is easier to remove while the pumpkin roll warm.

Whatever method you choose, your mouth won’t know the difference!

What To Do If Your Pumpkin Roll Cracks

Cuss a minute – NOT REALLY! (fine, really) – then get yourself together and fix that crack.

What Causes Pumpkin Roll To Crack?

The main reason a pumpkin roll will crack is because it has been baked too long.

Keep an eye on that spongecake and DON’T OVER-BAKE!

If you’ve done what you could and the roll cracks anyway, just know you’re in great company.

Lots of bakers deal with this issue.

Simply keep your cool – fill it – and gently roll again.

Ways To Conceal The Pumpkin Roll Crack

1: Sometimes you can hide the crack by repositioning on the platter.

2: Dust the crack into oblivion with powdered sugar (I have done this!).

3: Frost the top of your pumpkin roll with chocolate or more cream cheese filling.

Why Is My Pumpkin Roll Wet Or Sticky?

One word: moisture.

If you dust with sugar before the roll is completely cooled, the heat will melt your sugar and make a sticky mess.

If your Pumpkin Roll is not covered correctly or placed in the fridge, you can have a wet/sticky roll.

Best solution? No leftovers! 

I will say, I always try and snag a piece for later and I stash it in the back of the fridge! Sticky or not!

~ A gentle reminder: OMT! uses Amazon referral links at no cost to you.~

Printable recipe below:

Continue to Content

The Pumpkin Roll of Your Holiday Dreams

Yield: 1 roll

Prep Time: 10 minutes

Cook Time: 15 minutes

Additional Time: 40 minutes

Total Time: 1 hour 5 minutes

You CAN make a pumpkin roll of your dreams this year - let me show you how!

Print

Ingredients

• 3 eggs
• 1 cup of sugar
• 2/3rd cup pumpkin puree (canned pumpkin)
• 1 tsp freshly squeezed lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1 tsp ginger
• 2 tsp cinnamon
• 1/2 tsp freshly grated nutmeg (or regular)
• 1 cup chopped nuts, optional

Filling:

• 1 cup powdered sugar
• 6oz cream cheese (1)
• 4tbsp butter, room temperature
• 1/2 tsp homemade vanilla

Instructions

Cake:

Beat eggs at high speed for 5 minutes, then gradually beat in sugar.

Add pumpkin and lemon.

Sift (or whisk) dry ingredients, then fold into pumpkin mixture. (2)

Line a 15 x 10x1 jelly roll pan (or heavy duty cookie pan with lip) with parchment paper and place mixture on top.

Top with nuts (optional).

Bake at 375° for 15 minutes.

While cake is still hot, lift by the parchment paper edges and flip on to a towel sprinkled with powdered sugar. Carefully peel away paper.

Start at narrow end and roll towel and cake together.

Cool. (35-45 minutes)

Filling:

Beat all ingredients together until smooth.

Unroll cake and spread with filling and roll back up (without towel!)

Place seam down on serving platter.

Dust with powdered sugar before serving.

Notes

1) I typically use a full 8 oz brick of cream cheese, cause WHY NOT!

2) Folding, as opposed to stirring, makes the cake spongy and light.

* If making ahead of time, place seam down on platter, wrap tightly with plastic wrap and refrigerate.

3) Before serving, bring to room temperature, then dust with powdered sugar (if you do this while cold the sugar will dissolve).

* Leftover can be stored in fridge. (ha! "leftovers")

4) I use a strainer to dust the powdered sugar.

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~ Original post: November 5, 2018   Updated Post: December 03, 2024 ~

Tired of searching for a popular OMT! recipe?

Rest yer weary fingers.

Except to click on the image.

You still have enough strength for that.

COME ON!

YOU CAN DO IT!

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My family enjoys this year-round, and yours will too.

Pumpkin-Cinnamon Streusel Buns

I’m sorry. I’m posting food pics and making you drooly hungray. The thing is you’ll forgive me once you make these pumpkin rolls. Yeah, ya will.

Portuguese Sweet Bread Recipe

I cut you some slack. The photos in this post need to be reshot because they do NOT do this sweet bread justice. In our house we call this “Snail Bread” because, well, it looks like a snail. See that knot on top? That is the highly coveted piece. Heaven.

This recipe requires the dough to rise, it is not a quick bread, but it is worth every minute you wait.

Alrighty, mah babies. Do not be intimidated! You CAN make the Pumpkin Roll With Cream Cheese Filling of your dreams this year.

My bet is on you! Once you make this easy pumpkin roll recipe, it will become YOUR family’s favorite, for years to come.

Happy Baking, y’all!

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