easy pumpkin roll with cinnamon cream cheese filling

I have been afraid of pumpkin rolls forever.  Why?  I have no idea.

Just the thought of taking a perfect cake out of the oven and then trying to roll it up, I guess.

But that shouldn’t be scary, so much as exciting?!  Maybe it was the fear of failure, keeping me from making a pumpkin roll for company?  Maybe.

So, today I decided to make a pumpkin roll cake for fun.  For me.  For no one else to judge if it didn’t turn out and I threw it away turned it into a trifle.

And you know what?  I’m so glad I did!   And you know what else??  It was easy!

I can tell you one thing for sure…  this is not the last time I will be making a pumpkin roll cake.

easy pumpkin roll with cinnamon cream cheese filling

Yield: serves 10-12


    for the cake:
  • 1/4 cup powdered sugar (for dusting the towel)
  • 3/4 cup flour
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pumpkin purée
  • for the filling:
  • 1 (8oz) package cream cheese, room temperature
  • 6 tablespoons butter, softened
  • 1 1/2 cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons cinnamon


Preheat the oven to 375ºF. Line a 10x15" jelly-roll pan with parchment paper and then spray with baking spray. Sprinkle a clean tea towel with powdered sugar. Set pan & towel aside.

In a medium bowl, combine flour, baking powder, baking soda, pumpkin pie spice & salt.

In a large mixing bowl, beat eggs, vanilla & sugar until thick & creamy. Add in the pumpkin and mix to combine.

Stir in the flour mixture and spread the batter evenly into the prepared pan.

Bake for 13-15 minutes, or until the top of the cake springs back when touched. Immediately (with oven mitts... it is hot!) loosen the edges of the cake and turn it out onto the sugared towel. Peel off the parchment paper.

Roll up the cake & towel together fairly tightly, starting with a narrow end. Cool completely on a wire rack.

In another medium bowl, beat the cream cheese, powdered sugar, butter & vanilla until smooth.

Carefully unroll the cooled cake (removing the towel) and spread the cream cheese filling evenly over the cake, coming to about 1/4" away from the edges. Reroll the cake, wrap in plastic wrap and refrigerate at least one hour.

This cake can be stored in the fridge up to 5 days, or wrapped well in plastic and foil - in the freezer for several weeks!

If frozen, remove one hour before serving to thaw. Sprinkle with powdered sugar and cinnamon and serve!


adapted from My baking addiction and Libby’s

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  • Nicole

    I was so excited to attempt this today and it was a complete pinterest fail. My version looks absolutely nothing like the one pictured. My assumption is that one should realistically only use about 1/2 the amount of filling otherwise it was all over the place once rolling began. That is what I plan to do next time, will save the other half as a spread for the top or as a dip. Smells yummy though!