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Pumpkin Roll with Cream Cheese Filling

Categories: Cakes

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The perfect Thanksgiving and fall staple! This delicious dessert will melt in your mouth. When complete, sprinkle with powdered sugar for the final touch.


  • Filling (Pumpkin Roll with Cream Cheese Filling)
    • 1/2 c. butter softened
    • 8 oz. cream cheese softened
    • 1 c. confectioner's sugar
  • 3/4 c. all-purpose flour
  • 1/2 tsp. Clabber Girl Baking Powder
  • 1/2 tsp. baking soda
  • 1 tsp. cinnamon ground
  • 3 lg. eggs
  • 1/2 c. sugar granulated
  • 1/2 c. brown sugar packed
  • 1 tsp. vanilla extract
  • 2/3 c. pumpkin canned


Preheat oven to 375 degrees F.; prepare a 15x10x1-inch jelly roll pan by spraying generously with cooking spray and lining with parchment paper.

In a large bowl mix the flour, baking powder, baking soda and cinnamon. In a small bowl mix the eggs, sugars, vanilla and pumpkin. Add to flour mixture and beat about 2 minutes, until combined well. Pour into prepared pan and bake for 15 minutes or until cake tests done. Cool in pan on wire rack for 10 minutes. Sift powdered sugar on wax paper (or parchment paper); turn out cake onto wax paper and roll up as for jelly roll. Let stand while you mix the filling ingredients.

Filling: in a small bowl with a mixer, beat the cream cheese and butter; add powdered sugar. Unroll cake and spread filling evenly throughout. Re-roll cake, wrap in plastic wrap and refrigerate for about 2 hours.