Pumpkin Roll with cream cheese is here to amaze your family and friends. With its moist, creamy texture, alluring aroma, and stunning presentation, it's a surefire hit. And guess what? Our easy pumpkin roll recipe makes crafting it a breeze for any gathering.
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The Story Behind this Special Cake
Fall is finally in the air and I'm in the mood for pumpkin. Have you been getting some cooler weather in your neck of the woods too? I'm in Kentucky and boy has it been a hot summer. The last few days, it's gotten down to the 50s at night and up in the 70s to 80s during the day. Just heavenly!
This Classic Pumpkin Roll isn't an original recipe but has been in my recipe box for years, waiting for me to make it. The first time I actually tried this cake was back in 2005 when I went to an Fall cookout for one of our friends, and it was amazing. She invited everyone to come over and bring a dish to share.
One of the ladies brought this delicious cake. I asked her for the recipe and she said she got it on the back of the can of Libby's pumpkin. Really? So I went home and looked on my can and sure enough, there it was. It only took me 5 years to actually try the recipe. And I'm so glad I did! Why did I wait so long!
Why Making a Cake Roll is Not Difficult
I'm always hesitant to make any kind of "roll" cake because I think it's going to be difficult and time consuming. It's really not. As long as you grease your pan well, cover with parchment, grease again and dust with flour, the cake comes out easily. Then you immediately turn it out onto a kitchen towel that's been dusted with powdered sugar and roll that baby up until it cools. Not that bad!
Plus, the batter came together rather quickly and what I was surprised about was that there is no oil or butter in the cake. Yet it comes out so moist and tasty!
How to Make a Classic Pumpkin Cake Roll
The first thing you do before mixing up the batter is prepare the pan. Grease it generously. You definitely need a Jelly Roll Pan for this. Those work the best. I used Crisco shortening. Add parchment paper. Then grease the paper and dust with flour. I used this little strainer but you could also just sprinkle it with your fingers.
Next in a small mixing bowl, beat up the eggs and sugar until thick and pale yellow.
Combine the dry ingredients in a medium bowl, then add to the egg mixture, along with the pumpkin. Stir together until smooth.
Pour batter into your prepared pan.
Spread a kitchen towel on the counter and sprinkle with powdered sugar. You will use that after it bakes. Bake the cake for just 13-15 minutes at 375°F. As soon as it comes out, turn out onto the prepared towel, then roll up the cake with the towel. Let it cool. I prefer mine on a cooling rack. (Scroll for more step by step photos.)
It's always best to combine your dry ingredients before adding to the egg and sugar mixture.
This is what your batter should look like when poured into the prepared pan.
Don't forget to sprinkle your kitchen towel with powdered sugar before turning out your cooled cake.
How to Make the Cream Cheese Filling
Using a stand mixer or a hand mixer. Beat the cream cheese and butter in a large bowl with an electric mixer until smooth.
Gradually add the powdered sugar and vanilla.
Once combined, turn up speed to medium high and beat for about a minute.
Spread onto cooled cake (after you unroll it, of course).
I like to use an offset spatula to spread the filling onto the cake.
The Final Roll for Your Pumpkin Cake
Roll up the cake.
Wrap in plastic wrap and refrigerate for at least an hour.
Sprinkle with powdered sugar. Slice and serve.
This cake is so moist and tender. The filling is so sweet and creamy. It reminds me a little of carrot cake. It's so good, y'all!
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