Every year we like to make a homemade pumpkin roll with cream cheese filling to go along with our holiday meal. It makes a great dessert that can be enjoyed with your after meal coffee or cup of tea. Mom and I have been using this recipe for the past 12 years every time we make them. Soft, moist and not overly-sweet.
* This post may contain affiliate links.
This type of dessert does take some time to make. The good thing is that it does freeze well. We’ll often make up 6-8 of them ahead of time and freeze them for later. (We like to give them out to our family and friends). Once it completely cools wrap 2 layers of plastic wrap around it and then 2 layers of aluminum foil. Make sure you don’t place anything on top of them in your freezer. You can thaw it out overnight in your refrigerator before serving the next day.
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 pure 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 pretty dessert plate.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!
I have never made a pumpkin roll and It sounds like a great recipe. I appreciate that it freezes well .
It looks so delicious. This is one of my favorite treats.
I don’t think that I have ever had this before now I would like to try it. This sounds like a recipe that I can actually make and I know everyone in the family will love it thanks for sharing this one.
I have made one pumpkin roll in my life(70) and it turned out great. My sister in law wrote down/told me each step. BUT it is a lot of work but they are so good. This recipe looks and sounds like lthe one I made. Did not know you could freeze them.
This sounds good, looks good, and I bet tastes good. I will be trying this soon. I can just image it with a cup of hot coffee. Yummy.
My husband would love this. He loves pumpkin baked goods. Thanks for sharing the recipe.
And it freezes well? That’s a big plus so I can make it for a couple of weeks ahead of time.
This is the same recipe that I have been making for years. It does take some time and effort so it tends to be for special occasions. I tried buying it from a store bakery and it was not near as good and it was expensive.