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Easy Cream Cheese Pumpkin Roll

This easy cream cheese pumpkin roll recipe is so simple and delicious, once you try it once — you'll never go back to store bought again!
Course: Dessert


Pumpkin Roll Batter

  • 1 Cup Granulated Cane Sugar
  • 3/4 Cup Pumpkin Puree
  • 3/4 Cup All Purpose Flour
  • 3 Lg Eggs
  • 1 Tbs Pumpkin Pie Spice (Optional)
  • 1 tsp Baking Soda

Cream Cheese Filling

  • 1 Cup Powdered Sugar
  • 8 Ounces Cream Cheese (softened to room temperature)
  • 2 Tbs Butter (softened to room temperature)
  • 1 1/2 tsp Pure Vanilla Extract
  • 1/2 Cup Chopped Pecans (optional)


For the Pumpkin Cake

  • Preheat your oven to 375 degrees.
  • Prepare a 10x15 jelly roll pan by cutting a piece of parchment to fit the bottom of the pan. Lightly grease the pan, add the parchment, then lightly grease the parchment. Set the pan aside. (Non-stick spray works the best.)
  • Combine sugar, flour, baking soda, and pumpkin pie spice in a stand mixer or medium size bowl.
  • Add your remaining ingredients (pumpkin puree and eggs) and mix on low speed until combined.
  • Spread the cake batter evenly into the prepared jelly roll pan and bake for 15 minutes.
  • While the cake is baking, sprinkle a lint-free towel or napkin with powdered sugar with a small bakers sifter.
  • After removing from the oven, turn the warm cake out onto the prepared towel, remove the parchment paper, and roll the cake into the towel to cool completely on a wire rack.

Cream Cheese Filling and Completing the Pumpkin Roll

  • While the cake is cooling, add all of the filling ingredients in a stand mixer or hand mixer and combine well. Set aside.
  • Once the cake is competely cool, unroll the cake and spread the filling evenly over the cake.
  • Roll the cake into its final shape and wrap the roll in parchment and plastic wrap. Refridgerate overnight.
  • Before serving, remove the wrapping and sprinkle with more powered sugar before cutting.
  • Enjoy!