Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling. After making this many times for my family, I discovered the trick to a perfect, creamy, and not-too-sweet pumpkin roll every time. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spanish Potato Soup with Chorizo Recipe and Crispy Za’atar Roasted Chickpeas with Lemon Zest.
Why This Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Creamy and not-too-sweet pumpkin flavor
- Impress guests with this show-stopping dessert
- Better than takeout and freezes well for later
What You'll Need for Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pumpkin puree
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Pumpkin puree: Use canned pumpkin, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- Stand mixer — Ensures a smooth batter and cream cheese filling. → See on Amazon
- Parchment paper — Prevents the cake from sticking and ensures easy rolling. → See on Amazon
How to Make Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the cake: Mix pumpkin, eggs, sugar, flour, baking powder, salt, cinnamon, nutmeg, and vanilla. Pour into a greased 15×10-inch pan lined with parchment. Bake at 350°F for 15 minutes.
- Prepare the filling: Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment, and spread cream cheese filling evenly. Roll up the cake, using the towel to help. Chill for at least 1 hour before slicing.
Cook's Tips for Perfect Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
- : Let the cake cool slightly before removing it from the pan to prevent cracking.
- Common mistake and fix: If the cake cracks while rolling, don't worry! It will still taste delicious, and you can hide the cracks with whipped cream or chopped nuts.
- : For a lighter roll, you can substitute half of the cream cheese with Greek yogurt.
- : Store leftovers in the refrigerator for up to 5 days, or freeze for up to 3 months.
Storing & Reheating Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The cake can be made a day ahead and stored in the refrigerator.
Freezing Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking.
- Best substitution: Substitute half of the cream cheese with Greek yogurt for a lighter filling.
- Make-ahead: The cake can be made a day ahead and stored in the refrigerator.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is cracking while rolling, it may be too cold. Let it sit at room temperature for a few minutes before trying again.
Want to level up this recipe?
Pumpkin pie spice — Adds extra flavor and warmth to the cake. → Check price on Amazon
Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Granulated sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
Seasonings
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon sugar
Instructions
- Prepare the cake: Mix pumpkin, eggs, sugar, flour, baking powder, salt, cinnamon, nutmeg, and vanilla. Pour into a greased 15×10-inch pan lined with parchment. Bake at 350°F for 15 minutes.
- Prepare the filling: Beat cream cheese, powdered sugar, milk, and vanilla until smooth.
- Assemble the roll: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove parchment, and spread cream cheese filling evenly. Roll up the cake, using the towel to help. Chill for at least 1 hour before slicing.
Notes
- Chef tip: Use a clean kitchen towel dusted with powdered sugar to help roll the cake without sticking.
- Best substitution: Substitute half of the cream cheese with Greek yogurt for a lighter filling.
- Make-ahead: The cake can be made a day ahead and stored in the refrigerator.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake is cracking while rolling, it may be too cold. Let it sit at room temperature for a few minutes before trying again.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Make ahead: The cake can be made a day ahead and stored in the refrigerator.
Nutrition Per Serving
- Calories: 200
- Protein: 4g
- Fat: 6g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 100mg
- Cholesterol: 80mg
- Sat. Fat: 3.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, the cake can be made a day ahead and stored in the refrigerator. However, it's best to roll it just before serving to prevent the cake from becoming too moist.
Overbaking can cause the cake to become dry. Make sure to check the cake at the minimum baking time and add more time if needed, but be careful not to overbake.
Yes, the pumpkin roll can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
No, the air fryer is not suitable for baking cakes like this one.
Greek yogurt can be used as a substitute for a lighter filling. However, it may not have the same creamy texture as cream cheese.
A Warm Final Note
I can’t wait for you to try Easy Creamy Pumpkin Roll Recipe with Cream Cheese Filling and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
