Pumpkin Roll With Cream Cheese Filling Recipe

Name: Pumpkin Roll With Cream Cheese Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE ROLL:; 3/4 cups Flour; 1/2 teaspoons Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Cinnamon; 1/2 teaspoons Cloves; 1/4 teaspoons Salt; 3 whole Eggs; 1 cup White Sugar; 2/3 cups Pure Pumpkin (I Always Use Libby's.); Powdered Sugar (for Powdering Your Kitchen Towel); _____; FOR THE CREAM CHEESE ICING:; 8 ounces, weight Cream Cheese, Softened; 6 Tablespoons Butter, Softened; 1 cup Sifted Powdered Sugar; 1 teaspoon Vanilla Extract

Servings: persons

FOR THE ROLL:
3/4 cups Flour
1/2 teaspoons Baking Powder
1/2 teaspoons Baking Soda
1/2 teaspoons Cinnamon
1/2 teaspoons Cloves
1/4 teaspoons Salt
3 whole Eggs
1 cup White Sugar
2/3 cups Pure Pumpkin (I Always Use Libby's.)
Powdered Sugar (for Powdering Your Kitchen Towel)
_____
FOR THE CREAM CHEESE ICING:
8 ounces, weight Cream Cheese, Softened
6 Tablespoons Butter, Softened
1 cup Sifted Powdered Sugar
1 teaspoon Vanilla Extract

1
For Cake: Preheat oven to 375 degrees F. Grease a 17 x 11 jelly-roll pan. Line with wax paper; grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
2
In a bowl combine: flour, baking powder, baking soda, cinnamon, cloves and salt.
3
In a separate bowl mix the eggs and white sugar until thick. Beat in the canned pumpkin. Stir into the flour mixture. Spread evenly into prepared pan.
4
Bake for 13 minutes or until top of cake springs back when touched. Immediately turn cake onto prepared towel. Slowly peel off the wax paper. Roll the cake up in the towel, starting with narrow end. Cool on a wire rack.
5
For the filling: Beat cream cheese, butter, powdered sugar, and vanilla in a bowl until smooth. Unroll cake and remove towel. Spread cream cheese filling over cake. Reroll cake. Store in a container with a lid. Keep refrigerated.
6
If you can refrain from eating the deliciousness of this roll right away it's better when it's been refrigerated for at least an hour. Sprinkle with powdered sugar before serving, if you like.

849

kcal

Calories

Fat

101

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: FOR THE ROLL:, 3/4 cups Flour, 1/2 teaspoons Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Pumpkin Roll With Cream Cheese Filling falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Roll With Cream Cheese Filling

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions