Cream Cheese Pumpkin Roll

4.6
(39)
31 Reviews
9 Photos

This pumpkin roll with cream cheese is great for a Halloween or Thanksgiving dessert.

Submitted by Junia Sonier
Updated on January 16, 2023
close up view of a sliced Cream Cheese Pumpkin Roll on a red platter
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Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
2 hrs 40 mins
Total Time:
3 hrs 20 mins
Servings:
10
Yield:
1 10-inch roll cake
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Ingredients

Original recipe (1X) yields 10 servings

Cake:

  • ¾ cup all-purpose flour

  • 2 teaspoons ground cinnamon

  • 1 teaspoon baking powder

  • 1 teaspoon ground ginger

  • ½ teaspoon ground nutmeg

  • ½ teaspoon salt

  • 1 cup white sugar

  • 3 large eggs

  • ⅔ cup pumpkin puree

Filling:

  • 1 (8 ounce) package cream cheese, softened

  • 1 cup confectioners' sugar

  • ¼ cup unsalted butter, softened

  • 1 tablespoon pumpkin puree

  • 1 teaspoon vanilla extract

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with waxed paper.

  2. Make the cake: Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in a medium bowl.

  3. Beat sugar and eggs in a large bowl with an electric mixer until well blended. Stir in pumpkin purée. Add flour mixture and stir until just blended. Pour batter into the prepared jelly roll pan.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Remove from the oven and cool in the pan for 10 minutes.

  5. Turn cake out onto a clean kitchen towel. Remove and discard waxed paper. Starting with the short end of the cake, roll both the cake and towel up into a log; let cool completely, about 30 minutes.

  6. While the cake is cooling, make the filling: Beat cream cheese, confectioners' sugar, butter, pumpkin purée, and vanilla in a mixing bowl until smooth.

  7. Spread a large sheet of plastic wrap on a work surface. Carefully unroll the cooled cake onto the plastic wrap.

  8. Spread filling over the cake, re-roll the cake (without the towel), and wrap carefully with plastic wrap. Transfer the filled cake, seam-side down, to a plate. Refrigerate until fully chilled, about 2 hours.

71 home cooks made it!

Nutrition Facts (per serving)

308 Calories
14g Fat
42g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 308
% Daily Value *
Total Fat 14g 18%
Saturated Fat 8g 42%
Cholesterol 93mg 31%
Sodium 325mg 14%
Total Carbohydrate 42g 15%
Dietary Fiber 1g 4%
Total Sugars 33g
Protein 5g 10%
Vitamin C 1mg 1%
Calcium 65mg 5%
Iron 1mg 7%
Potassium 98mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.