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5 from 1 vote

Pumpkin Roll with Cream Cheese Filling - Redux

Spongy, wonderful pumpkin cake filled with classic cream cheese filling. An instant holiday classic!
Prep Time30 mins
Cook Time13 mins
Total Time43 mins
Course: Dessert
Servings: 1 roll
Author: Tricia


For the pumpkin roll:

  • ¾ cups all-purpose flour
  • ½ teaspoons baking powder
  • ½ teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • cups pure canned pumpkin
  • Powdered Sugar

For the filling:

  • 8 ounces cream cheese, room temperature
  • 6 tablespoon unsalted butter, room temperature
  • 1 cup powdered sugar, sifted
  • 1 teaspoon pure vanilla extract


  • To prepare the cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax or parchment paper; grease and flour paper.
  • Sprinkle a thin clean kitchen towel with powdered sugar. Set aside
  • In a small bowl combine the flour, baking powder, baking soda, cinnamon, cloves and salt.
  • In a separate large mixing bowl combine the eggs and sugar. Beat until thick. Add the canned pumpkin and mix until blended. Fold in the flour mixture until smooth. Spread the batter evenly into the prepared pan.
  • Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto the prepared sugared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.
  • For the filling: Combine the cream cheese, butter, powdered sugar, and vanilla in a medium bowl. Beat until smooth. Gently unroll the cake and remove the towel. Spread cream cheese filling evenly over cake and re-roll the cake, fairly tight. Store in an airtight container with a lid. Keep refrigerated until ready to serve.
  • Sprinkle with powdered sugar before serving.


Adapted from a recipe on Tasty Kitchen