Pumpkin Roll with Cream Cheese Filling Recipe

Today’s Culinary Adventures

Didn’t cook supper this evening. Had leftover spaghetti but spent time in the kitchen. Decided to make a couple more loaves of bread and a couple pumpkin rolls. Got them all wrapped good and in the freezer. Smells so good in here. Lol.
For the Pumpkin Roll..this recipe makes One Roll.

Pumpkin Roll with Cream Cheese Filling Recipe


  • 3 eggs
  • 1 C white sugar
  • 2/3 C canned pumpkin
  • 3/4 C all-purpose flour
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1 tsp baking soda


  • 1 C powdered sugar
  • 3/4 tsp vanilla
  • 2 TBS softened butter
  • 8 Oz cream cheese


  1. Preheat oven to 375.
  2. Spray a large cookie sheet and line with parchment paper. Grease and flour the paper.
  3. In a mixer, beat the eggs on high for 5 minutes.
  4. Gradually add the sugar and pumpkin.
  5. Add flour, cinnamon, and baking soda. Spread batter evenly in pan.
  6. Bake at 375 for 15 minutes or until it springs back when touched in the center.
  7. Immediately turn out onto a linen towel sprinkled with powdered sugar.
  8. Peel off parchment paper and roll cake up in the towel starting with the short end. Cool.
  9. For the filling, mix powdered sugar, vanilla, butter, and cream cheese together until smooth.
  10. Carefully unroll the cake and spread filling evenly over the cake to within 1″ of edges.
  11. Roll up again and cover and chill until serving. Dust with additional powdered sugar if desired.

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