Pumpkin Cream Cheese Roll

Tis the season to make pumpkin anything! A few years ago, I tried my hand at baking. Pumpkin Roll FinalYou may not believe it, but I wasn’t a huge fan of cooking until my son started eating solids. Baking was foreign to me, but I was pleasantly surprised with myself after I tried it!  Now I make it every fall.  It’s great for gifts or bringing it as a treat for parties. Don’t let the long ingredients list scare you. It’s worth it, I promise. You may want to do this when your toddler is asleep though, otherwise you may have a fun mess to clean up. Scroll down for the video!



  • 1/4 c. powdered sugar (to sprinkle on towel)
  • 3/4 c. all purpose flour
  • 1/2 tsp. baking poser
  • 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/4 tsp salt
  • 3 large eggs
  • 3/4 c. granulated sugar (I like my cakes less sweet, if you have a sweet tooth use 1 cup)
  • 2/3 c. pure pumpkin puree
  • 1 c. chopped walnuts (optional, but so yummy in my book)


  • 1 8 oz cream cheese, at room temperature
  • 1/2 c. powdered sugar, sifted (again, make it 1 c. if you have a sweet tooth)
  • 6 tbs butter, softened
  • 1 tsp vanilla extract


  1. Preheat oven to 375f
  2. Grease 15 x 10 inch baking sheet and line with paper. Grease and flour paper, set aside
  3. Prepare a thin, cotton, kitchen towel with powdered sugar.
  4. Combine flour, baking powder, baking soda, cinammon, coves and salt in a small bowl
  5. Beat eggs and sugar in large mixer bowl until thick. Add pumpkin puree.
  6. Stir in flour mixture and spread evenly into prepared pan. Sprinkle with nuts
  7. Bake for 13 to 15 minutes or until top of cake springs back when touched
  8. Carefully peel off paper from cooked cake
  9. Roll up cake and towel together and cool on wire rack (about 40 min to an hour, or until room temp
  10. Prepare filling by beating cream cheese, 3/4 c. powdered sugar, butter, and vanilla extract until smooth.
  11. Carefully unroll cake and spread cream cheese mixture over cake. Reroll cake
  12. Wrap with plastic wrap and refrigerate at least one hour
  13. Sprinkle powdered sugar when ready to serve if desired


Adapted from Libby’s Pumpkin Roll Recipe

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