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    Urban Bliss Life » All Recipes » Dessert Recipes » Pumpkin Cream Cheese Roll

    Published: October 1, 2021 / Updated: November 3, 2022 by Marlynn Jayme Schotland · This post may contain affiliate links.

    Pumpkin Cream Cheese Roll

    43 shares
    Jump to Recipe Print Recipe
    Pumpkin Cream Cheese Roll sliced on plates with text overlay
    Pumpkin Cream Cheese Roll sliced on plates with text overlay
    Pumpkin Cream Cheese Roll sliced on plates with text overlay

    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!

    pumpkin cream cheese roll

    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

    pumpkin cream cheese roll on a plate and yellow tablecloth.

    I'm just in love with how this pumpkin cream cheese roll 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.

    Jump to:
    • 🍁 The ultimate fall dessert
    • 🎃 Ingredients
    • ✅ How to make this recipe
    • 👩🏻‍🍳 Recipe FAQs
    • 🍽 Serving ideas
    • ⏲ Kitchen tools and equipment
    • 🥧 More easy fall dessert recipes
    • Pumpkin Cream Cheese Roll

    🎃 Ingredients

    Before you begin baking pumpkin rolls recipe with cream cheese filling, 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

    ingredients to make pumpkin cream cheese rolls in bowls on a blue table.
    • 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

    ingredients for cream cheese filling in bowls on a blue table.
    • 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.

    pumpkin cream cheese roll up on a white plate and yellow tablecloth.

    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

    1. In a stand mixer, beat the eggs, granulated sugar, pumpkin, and lemon juice until smooth.

    2. In a separate large bowl, sift together the flour, salt, baking powder, cinnamon, ginger, nutmeg, and cloves.

    3. 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.

    4. Bake at 350 for 12 to 14 minutes, until a toothpick comes out clean. Cool in the pan at room temperature for 5 minutes.

    5. Prepare a sheet of parchment paper larger than the size of the baking sheet and sift a bit of powdered sugar over it.

    6. 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

    cream cheese filling spread onto pumpkin sponge cake

    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

    pumpkin cream cheese roll up and slices on plates and yellow tablecloth with colorful napkin.
    How do I prevent my pumpkin roll from cracking?

    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.

    Do I need to refrigerate the pumpkin cream cheese roll before serving?

    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.

    How long will a pumpkin roll last in the fridge?

    A pumpkin roll will stay fresh for up to three days in the refrigerator. Wrap the dessert tightly in plastic when storing.

    🍽 Serving ideas

    Thanksgiving table with turkey, mac and cheese, mashed potatoes, pumpkin roll, corn on the cob

    This pumpkin roll with cream cheese filling is the perfect dessert for any fall dinner, and special enough to serve at Thanksgiving!

    Serve it with a Spatchcocked Turkey, Green Beans with Bacon and Shallots, Instant Pot Garlic Mashed Potatoes, and maybe some Mini Pecan Pies as well.

    Add a scoop of vanilla ice cream to each slice!

    ⏲ Kitchen tools and equipment

    pumpkin roll with cream cheese filling uncut on a white plate and yellow tablecloth.

    Ready to make these pumpkin rolls with cream cheese filling? Here's what 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.

    🥧 More easy fall dessert recipes

    • Pumpkin Cheesecake Bars with Gingersnap Crust
    • Baked Apple Cinnamon Donuts
    • Apple Pie Bars
    • Mini Pecan Pies

    Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

    pumpkin cream cheese roll.

    Pumpkin Cream Cheese Roll

    5 from 6 votes
    Prep Time: 20 mins
    Cook Time: 12 mins
    Cooling Time: 1 hr 45 mins
    Total Time: 2 hrs 17 mins
    Recipe by Marlynn Schotland
    This elegant, delicious fall dessert is easy to make and sure to impress!
    Servings: 15 slices
    Calories: 132kcal
    PRINT PIN RATE

    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

    Spice substitutions: I find it best to use individual spices, to control the flavor, but you may substitute an equal measurement of pumpkin pie spice for the combined measurements of the cinnamon, ginger, clove, and nutmeg spices if you prefer. 
    Cream Cheese Filling Tip: if you find your filling mix to be too runny/liquidy, gradually add more powdered sugar by the tablespoonful, one at a time, until the mix reaches your desired consistency. It should be thick enough to sit stable in the roll and not run out of the roll, but not too thick that it's difficult to spread.
    Make-Ahead Tip: You can freeze the pumpkin cake sheet, rolled up in parchment paper and in a freezer-safe bag or container – without the cream cheese filling – for up to one month. When ready to continue making the roll, thaw out at room temperature until completely thawed out. Make the cream cheese filling and continue with the rest of the instructions.
    Storage Tip: Refrigerate in parchment paper in an airtight container for up to four days. 
    Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

    Nutrition

    Calories: 132kcal | Carbohydrates: 29g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 120mg | Potassium: 46mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1744IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

    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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      Reader Interactions

      Comments

      1. Beth says

        October 01, 2021 at 7:48 pm

        5 stars
        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.

        Reply
      2. Julie says

        October 01, 2021 at 7:34 pm

        5 stars
        This will go great on my Thanksgiving Dessert table. A perfect Fall Dessert.

        Reply
      3. Jersey Girl Cooks says

        October 01, 2021 at 6:19 pm

        5 stars
        One of my favorite fall desserts! So yummy!

        Reply
      4. Patty at Spoonabilities says

        October 01, 2021 at 4:13 pm

        5 stars
        The best combination together in a beautiful roll. Everyone dove right into this cake ... not a crumb was left!

        Reply
      5. Heather says

        October 01, 2021 at 4:04 pm

        5 stars
        Pumpkin and cream cheese is the BEST combination! And I LOVE how thick the cream cheese layer is in this roll :)

        Reply

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      Marlynn Jayme Schotland 2021 profile pic

      Hi! Thanks for stopping by! I'm Marlynn - a cookbook author, writer, photographer, and mom of two teenagers + a lovable lab retriever. Here you'll find my fast, easy, and delicious recipes, wine pairings, and travel guides. I hold a WSET 2 with Distinction in wine, and am a member of Society of American Travel Writers (SATW) and the International Food, Wine, and Travel Writers Association (IFWTWA).

      More about me →

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