Pumpkin Roll with Cream Cheese Filling Recipe

Pumpkin Roll with Cream Cheese Filling RecipeTwenty-Five years ago my grandmother taught me how to make her famous homemade pumpkin roll with cream cheese filling. This recipe is easy-to-make, but does take some time to prepare. With that said, you’re baking efforts will be well-rewarded with a delicious pumpkin roll that you and your family can enjoy.

Pumpkin Roll with Cream Cheese Filling Recipe

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree
1 teaspoon lemon juice
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 teaspoon allspice

In a large mixing bowl, beat together the large eggs until they get slightly thick and frothy. Beat in the granulated sugar, pumpkin puree and lemon juice. In a large mixing bowl combine together the all-purpose flour, baking powder, ground cinnamon, salt and allspice. Slowly stir the flour mixture into the first bowl, beating as you go along until all ingredients are well combined.

Line a 17″ by 11″ baking sheet with waxed paper or a nonstick silicone baking mat. Pour the batter onto it and use a silicone spatula to spread the batter to each of the four corners. Bake in a preheated 350 degree F. oven for 12-15 minutes or until done. Remove cookie sheet from the oven. Lay a clean cotton or muslin towel onto your counter and dump the pumpkin cake onto the towel (in one piece). Roll the cake (along with the towel) up like a sleeping bag. Let it cool for 1 hour.

Cream Cheese Filling Recipe

1 teaspoon vanilla extract
1 cup confectioner’s sugar
4 tablespoons butter
2 (3 ounce) pkg. cream cheese, softened

In a large mixing bowl, beat together the vanilla extract, confectioner’s sugar, butter and cream cheese until the filling is nice and creamy. This is best done with an electric hand mixer.

Unroll the pumpkin cake so that it is laying flat. Take a silicone spatula and spread the cream cheese filling all over the top of the pumpkin cake. Roll cake back up and wrap in plastic wrap or aluminum foil. Refrigerate until serving time. Right before serving, cut the pumpkin roll into individual slices and serve on a platter or in a nice bowl.

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  1. Jo-Ann Brightman says:

    I have not used pumpkin puree much in recipes. I love cream cheese and am interested in trying this recipe. I love recipes that are handed down.

  2. How wonderful to have a recipe that was your grandmother’s! And what a beautiful cake, too. I’ve never made any type of filled rolled cake, but your instructions make it seem quite doable. Thanks for sharing your family recipe.

  3. Susan Hartman says:

    I love making cake rolls to give as hostess gifts. They are decorative as well as yummy. Plus its been my experience that they freeze well.

  4. Katie Bellamy says:

    This is one of my favorites! It looks delicious!

  5. This is one of my favorite desserts to make for the holidays. This looks like exactly the recipe that I have used for so many years. Always get many compliments on it.

  6. Peggy Nunn says:

    This sounds so good. I am sure it is worth the time but I am not sure I want to invest that time for just the two of us. I will give this post to my son. He may want to get his girls to make it. Thank you.

  7. ellen beck says:

    Oh this looks delicious. I bet it is a mouthful of pure bliss. It looks like it would be light and creamy and oh so good. I love anything with cream cheese and this would hit the spot.

  8. This is one of my favorite desserts to make. You recipe is a touch different than mine. I may try your recipe out to see if I like it better. Thanks for sharing!

  9. Cathy Jarolin says:

    I love this dessert. I have never made it but I have tried it. Its actually one of my favorites. I am so excited I actually have a recipe for this awesome Pumpkin Cheesecake Roll Thank you so much for sharing.