Easy pumpkin roll recipe. How to make a pumpkin roll with cream cheese filling. Beginners guide to making a pumpkin roll from scratch.
I was in my mid 20’s when a co-worker handed me a pumpkin roll to bring home and share with my family. Wrapped in plastic and with an attached holiday note, this pumpkin roll was every bit of the holiday season spirit.
Now, it was meant to be shared, however, I took one bite on my break and that one bite turned into two and then three. Truth be told they might have been lucky if I saved half to take home.
It’s that good.
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Now, I didn’t mean to be a little pumpkin roll hoarder, but even before you have one bite you better commit to only having a slice or two otherwise mistakes will be made.
Fast forward a few-ish years and I’m the one making those famous pumpkin rolls to hand out to friends and neighbors. And since that’s now the case, I’d say I’m forgiven for eating nearly and entire first one to myself.
This is absolutely the perfect holiday treat for any get together or to hand out to loved ones. And one that’s not as hard to make as you might think. So if you’re a pumpkin roll beginner you’ll love this easy to follow along recipe.
PUMPKIN ROLL WITH CREAM CHEESE FILLING
Roll Ingredients
- ⅔ cup 100% pure pumpkin (not pumpkin pie filling)
- 1 cup sugar
- 3 eggs
- ¾ all purpose flour
- 1 tsp. baking soda
- ½ tsp. cinnamon
- pinch salt
- powdered sugar (sprinkled on top before serving)
Filling Ingredients
- 1 8 oz package cream cheese
- 4 TBS butter
- 1 tsp. vanilla
- 1 cup powdered sugar
You’ll Need
- parchment paper
- KitchenAid or electric hand mixer (I love my KitchenAid in Ice Blue)
- Baking tray with rim
Makes 1 large pumpkin roll for gatherings or 2 smaller rolls to share with friends and neighbors.
Preheat oven to 375°
Using a hand mixer or KitchenAid, beat ⅔ cup pumpkin, 1 cup sugar and 3 eggs for 2-3 minuets.
In a small bowl combine ¾ cup flour, ½ tsp. cinnamon, 1 tsp. baking soda and a pinch of salt. Add to pumpkin mixture. Beat to a creamy mix.
Line a baking sheet with parchment paper and add your filling. Taking care to smooth it out evenly.
Bake at 375° for 15-17 minutes.
CREAM CHEESE FILLING
While the cake is baking, prepare your cream cheese filling. In a mixing bowl add 8 oz softened cream cheese, 4 TBS soften butter, 1 tsp. vanilla extract and 1 cup powdered sugar. Mix to a smooth creamy texture. Set aside.
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HOW TO ROLL A PUMPKIN ROLL
Once cake is done, gently roll into a spiral with the parchment paper still on. Allow to cool completely.
Once cool, gently unroll and fill with cream cheese filling. Smooth to the corners and roll up without the parchment paper.
Note- Do not try to unroll cake while it is still warm as it may crack or get stuck to the parchment paper. If that happens, roll it back up and leave to cool.
Once rolled, wrap in cling wrap and place in refrigerator at least 30 minutes.
When ready to serve, cut off each end to look more tidy and sprinkle with confectioner sugar.
This recipe will make one large pumpkin roll to share at gatherings, or two smaller personal rolls to hand out to friends and family. Simple cut in half, wrap in cling wrap and attach a ribbon before sharing this amazing dessert that everyone will love.
STORING LEFTOVERS
Leftovers can be stored in an air tight container (or cling wrap) in the refrigerator for up to 5 days.
You can also store this dessert in the freezer for up to 3 months.
WHY DID MY PUMPKIN ROLL CRACK
Sometimes a pumpkin roll can crack as you try and roll them. To prevent that from happening, make sure the cake is not over baked. Roll it in the parchment paper while it is still warm. Allow it to cool completely before unrolling and adding filling. Roll back up (without the parchment paper) immediately and place in the refrigerator for at least 30 minutes before serving.
Parchment paper is key to the most successful pumpkin roll.
TOOLS I USED
- My KitchenAid in Ice Blue (a hand electric mixer works great too)
- Parchment Paper
- A baking tray with rim
- Powdered sugar duster
Pumpkin Roll Recipe | Cream Cheese Filling
Equipment
- parchment paper
- baking sheet with rim
- KitchenAid or hand electric mixer
Ingredients
- ⅔ cup 100% pure pumpkin (not pumpkin pie filling)
- 1 cup sugar
- 3 eggs
- ¾ cup all purpose flour
- 1 tsp. baking soda
- ½ tsp. cinnamon
- pinch salt
- powdered sugar (sprinkle on top)
For Filling
- 1 8oz package cream cheese
- 4 TBS butter
- 1 tsp. vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 375°
- Using a hand mixer or Kitchen Aid, beat ⅔ cup pumpkin, 1 cup sugar and 3 eggs for 2-3 minuets.
- In a small bowl combine ¾ cup flour, ½ tsp. cinnamon, 1 tsp. baking soda and a pinch of salt. Add to pumpkin mixture. Beat to a creamy mix.
- Line a baking sheet with parchment paper and add your filling. Taking care to smooth it out evenly.
- Bake at 375° for 15-17 minutes.
- While the cake is baking, prepare your cream cheese filling. In a mixing bowl add 8 oz softened cream cheese, 4 TBS soften butter, 1 tsp. vanilla extract and 1 cup powdered sugar. Mix to a smooth creamy texture. Set aside.
- Once cake is done, gently roll into a spiral with the parchment paper still on. Allow to cool completely.
- Once cool, gently unroll and remove parchment paper. Fill with cream cheese filling. Smooth to the corners and roll up again.
- Wrap in cling wrap and place in refrigerator at least 30 before serving.
- When ready to serve, cut off ends to look more tidy.
- Sprinkle with confectioners sugar. Enjoy!
Notes
- Take care not to over bake the cake.
- Roll in the parchment paper while it is still warm.
- Allow it to cool completely before unrolling and adding filling.
- Roll back up immediately, wrap in cling wrap and place in the refrigerator for at least 30 minutes before serving.
- The nutrition information provided is an estimate and will very based on different bands of ingredients used and cooking methods.
Nutrition
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