Want a showstopper dessert that is easy to make? This Pumpkin Cream Cheese Roll is a delicious, elegant fall dessert that serves a crowd. So it's perfect for dinner parties and holiday celebrations!
Fall desserts are so warm and comforting. Between the abundance of apples and pumpkins, there are so many delectable possibilities!
We love making apple desserts like apple pie bars and apple cinnamon donuts. As far as pumpkin desserts go, this pumpkin cream cheese roll is irresistible!
The ultimate fall dessert
I'm just in love with how this pumpkin cream cheese roll up looks on a fall dinner table. And, I love how every bite tastes like warm, comforting fall!
The sponge cake is light and fluffy, packed with aromatic fall spices like cinnamon, nutmeg, and cloves. The cream cheese filling is sweet and creamy. It's really a mouthwatering, beautifully balanced fall dessert that will surely impress.
Kitchen Tools and Equipment
To make this pumpkin cream cheese roll up recipe, you'll need:
13 X 18-inch half sheet baking sheet - make sure you've got a pan with high sides. I love this OXO pan.
Parchment paper - you'll need parchment paper to line the baking sheet to bake the pumpkin sponge, and then to roll up the filled sponge.
Silicone spatula - this heatproof spatula makes spreading the pumpkin sponge batter evenly so it bakes into an even layer. It also helps make spreading the cream cheese filling evenly.
Ingredients
Before you begin baking, make sure you gather all of your ingredients to make sure you have everything you need. Full measurements for each ingredient are listed in the printable recipe card at the bottom of the post.
For the pumpkin sheet cake
- Flour - use all-purpose flour
- Canned pumpkin - not all canned pumpkin puree are the same, so be sure to use one that you know has good flavor.
- Eggs - use large eggs at room temperature. Simply take the eggs out about 30 minutes before you start to make the dessert. This helps them incorporate more smoothly and thoroughly into the mixture.
- Granulated sugar
- Lemon juice
- Salt
- Baking powder
- Spices - you'll need ground cinnamon, ginger, nutmeg, and cloves.
For the cream cheese filling
- Cream cheese - I use full-fat cream cheese.
- Butter - use unsalted butter
- Vanilla extract - use pure vanilla extract if you can. It has much more flavor than imitation vanilla extract.
- Powdered sugar - AKA confectioner's sugar. It helps to sift the powdered sugar before mixing into the cream cheese filling mix.
How to make this recipe
Full instructions and measurements are in the printable recipe card at the bottom of this post. Here are some baking tips to help you along the way.
Preheat the oven to 350° degrees F. Completely cover an 18” x 13" half sheet pan with high sides with parchment paper.
Make the Pumpkin Sheet Cake
In a stand mixer, beat the eggs, granulated sugar, pumpkin, and lemon juice until smooth.
In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
Mix the sifted dry ingredients in with the egg mixture and blend until fully combined. Using a spatula, spread the batter evenly into the prepared jellyroll pan. The batter will be runny and may seem thin, but remember it will bake up in the oven and you want a nice, thin, even cake that will roll up nicely. Just make sure there are no bare spots in the batter that you can see through.
Bake at 350 for 12 to 14 minutes, until a toothpick comes out clean. Cool in the pan at room temperature for 5 minutes.
Prepare a sheet of parchment paper larger than the size of the baking sheet and sift a bit of powdered sugar over it.
Gently flip the cake over the prepared parchment paper so it lands in the middle. Roll the cake up in the parchment paper and cool in the refrigerator for about 45 minutes.
Make the Cream Cheese Filling
In a stand mixer, mix together the powdered sugar, cream cheese, butter, and vanilla until smooth.
Assemble the Roll
Remove the cake from the refrigerator and carefully unroll onto the countertop or table. Spread the cream cheese mixture on top of the cake. Gently re-roll the cake up and refrigerate it until ready to serve.
When you’re ready to serve, slice the cake and sift powdered sugar over the top.
Recipe FAQs
When you're making pumpkin rolls, or any type of cake roll, the thin sponge cake can easily crack when you roll it around the filling. The main trick in preventing cracking is to roll the cake while it is still warm and pliable. Then spread the filling as evenly as possible.
Yes. Chilling in the refrigerator is necessary to allow the filling to firm up and makes slicing into the roll easier and cleaner. Once you have spread the cream cheese filling and rolled the pumpkin roll back into a log, wrap it in plastic wrap and leave it in the refrigerator for at least 1 hour before serving.
A pumpkin roll will stay fresh for up to three days in the refrigerator. Wrap the dessert tightly in plastic when storing.
More Delicious Fall Desserts
- How to Spatchcock a Turkey
- Chocolate Bourbon Pecan Pie
- Apple Pie Bars
- Gingerbread Loaf with Peppermint Cream Cheese Frosting
- Mini Gingerbread Bundt Cakes
Pumpkin Cream Cheese Roll
Ingredients
For the Pumpkin Sheet Cake
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
For the Cream Cheese Filling
- 1 8 ounce pkg cream cheese, room temperature
- 1 stick butter ½ cup, room temperature
- ½ teaspoon vanilla extract
- 1 ¼ cup powdered sugar plus more for sprinkling
Instructions
- Preheat the oven to 350 degrees F. Completely cover a 17½”x 12-½” jellyroll pan with parchment paper.
Make the Pumpkin Sheet Cake
- In a stand mixer, beat the eggs, granulated sugar, pumpkin, and lemon juice until smooth.
- In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.
- Mix the sifted dry ingredients in with the egg mixture and blend until fully combined. Using a spatula, spread the batter evenly into the prepared jellyroll pan. The batter will be runny and may seem thin, but remember it will bake up in the oven and you want a nice, thin, even cake that will roll up nicely. Just make sure there are no bare spots in the batter that you can see through.
- Bake at 350 for 12 to 14 minutes, until a toothpick comes out clean. Cool in the pan at room temperature for 5 minutes.
- Prepare a sheet of parchment paper larger than the size of the baking sheet and sift a bit of powdered sugar over it.
- Gently flip the cake over the prepared parchment paper so it lands in the middle. Roll the cake up in the parchment paper and cool in the refrigerator for about 45 minutes.
Make the Cream Cheese Filling
- In a stand mixer, mix together the powdered sugar, cream cheese, butter, and vanilla until smooth.
Assemble the Roll
- Remove the cake from the refrigerator and carefully unroll onto the countertop or table. Spread the cream cheese mixture on top of the cake. Gently re-roll the cake up and refrigerate for at least one hour before serving.
- When you’re ready to serve, slice the cake and sift powdered sugar over the top.
Notes
Nutrition
Nutrition information is a general estimate. Actual nutrition details may vary depending on the exact foods & brands you use to make this recipe. It does not take into account any substitutions, toppings, or optional ingredients.
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Beth says
I have always wanted to make one of these. Thanks so much for all the great tips and process photos. I finally think I can handle this.
Julie says
This will go great on my Thanksgiving Dessert table. A perfect Fall Dessert.
Jersey Girl Cooks says
One of my favorite fall desserts! So yummy!
Patty at Spoonabilities says
The best combination together in a beautiful roll. Everyone dove right into this cake ... not a crumb was left!
Heather says
Pumpkin and cream cheese is the BEST combination! And I LOVE how thick the cream cheese layer is in this roll :)