Pumpkin Cream Cheese Roll

"Sundance Inn Bed & Breakfast, New Braunfels, Texas"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by SDavies photo by SDavies
photo by Luisa Ormonde Hanco photo by Luisa Ormonde Hanco
photo by sassykat1213 photo by sassykat1213
photo by kaeligonzalez photo by kaeligonzalez
Ready In:




  • In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients.
  • Grease a 10"x15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  • Pour batter into the pan and spread evenly. Bake at 350F for 15 minutes. *Cake cooks fast so watch carefully to avoid burning the edges.
  • While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter.
  • Turn hot cake onto the towel.
  • Remove waxed paper. Trim off burnt or crusty edges.
  • Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 30 minutes.
  • Meanwhile, prepare filling by beating together all ingredients until smooth and creamy.
  • Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil.
  • Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar.
  • Note - cake cuts best when still slightly frozen.

Questions & Replies

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  1. JCarson
    Can the filling be spread on the cake right after baking so it only has to be rolled once? or would the filling melt into the too-hot cake?
  2. glojon
    How long will a pumpkin roll stay fresh in the refrig
  3. cimitch9
    What size can for the pumpkin
  4. curttucker31
    How to print recipe?
  5. pjintucson48
    My pumpkin rolls crack. ! I let them cool and when I start unrolling them to put the filling in they crack badly-- what am I doing wrong?? HELP


  1. Linda Kadlec
    Excellent Dessert!! I add a little Orange Zest in the cream cheese filling and pecans on top of the filling, before back rolling up.
  2. Marquise Patton
    This recipe is so easy I usually make two at a time. Not only does it taste great, but I make them and put into the freezer to use at a church circle, club meeting, or for friends who just happen to drop by. I always try to keep at least one in the freezer.
  3. angelcakes
    Tastes just like the pumpkin roll I fell in love with last year at the Half Moon Bay Pumpkin Festival. I used waxed paper instead of a kitchen towel and worked just fine.
  4. nany3413
    Delicious,I use goat cream cheese for the filling and I have also added pumpkin to the cream cheese filling,great reviews for both.With the cake I take out the cinnamon and use 1/2 tsp. pumpkin pie spice. I make two at time and try to keep four in the freezer. I rate this dessert 8 stars. Nany
  5. leeann walker
    Excellent Pumpkin Roll, very tasty. I add Pecans ontop of cream cheese filling


  1. mexicanprincess427
    Use parchment paper instead of wax paper. No need to grease the paper or pan that way! Peels of really easily! I made a few modications. I used Pumpkin Spices from McCormick instead of just the cinamon and ginger. 1.5 teaspoons. I also added a few dashed of ground closves. Really makes it better with the cloves I think. So far I have made about six this season. Everyones loves them! Takes a few times to get the technique right but after watching some youtube videos I was set! Great rolls, will make again for sure!
  2. CareyLee
    Used 1.5 tsp of pumpkin pie spice and a couple dashes of cloves instead of the cinnamon and nutmeg
  3. perhapskj
    I couldn't find my Aunt Twylla's recipe in my recipe box so I used this one since it seemed to be the closest one I could find. It turned out great just like my Aunt Twylla's. I used 1T of Pumpkin Pie Spice instead of 1t cinnamon and 1/2t netmeg and the flavor was great! I froze two for a few weeks and thawed them last night in the fridge - everyone at church thought it was great!


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