Go Back Email Link
–+ servings
A pumpkin roll in a cylindrical shape, with one piece cut to see the cross section. Filled with a sweet cream cheese filling.

Pumpkin Roll with Cream Cheese Filling

Ali @ Jamhands.net
A tender and flavorful pumpkin roll with cream cheese filling is the perfect holiday dessert to impress your guests.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cool Time 30 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 236 kcal

Equipment

  • 9x13-inch jelly roll pan
  • damp linen towel
  • plastic cling wrap

Ingredients
  

  • ¾ cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar

For the filling:

  • 8 oz. cream cheese softened
  • ¼ cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

Topping:

  • powdered sugar

Instructions
 

  • Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  • In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  • Bake at 375 degrees F (190 degrees C) for 15 minutes.
  • Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 30 minutes.
  • Make the filling: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  • When the cake has cooled, about 30 minutes, unroll it and spread filling evenly onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving and if desired, sprinkle with powdered sugar.

Notes

Notes: I used a jelly roll pan for this that I greased with butter and I used a small sifter to evenly flour it. This is the way to go as opposed to using a cooking spray and trying to sprinkle flour on with your hands.
I had to add probably 3-4 minutes to my bake time to get it completely cooked through. Ovens will vary, you will need to check your cake layer and see if it needs any extra time.
Recipe from Allrecipes.com

Nutrition

Serving: 1servingCalories: 236kcalCarbohydrates: 37gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 67mgSodium: 209mgPotassium: 119mgFiber: 1gSugar: 30gVitamin A: 3468IUVitamin C: 1mgCalcium: 45mgIron: 1mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!