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It's the end of summer and the beginning of Fall, one of my favorite times of the year! With that comes out pumpkin EVERYTHING YUM! Here is one of those great recipes that I save for this time of the year! My pumpkin roll recipe is filled with cream cheese giving it an even richer taste!
Cake for this Pumpkin Roll Recipe:
- 3 eggs
- 1 cup sugar
- 2/3 cup canned pumpkin
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 3/4 cup flour
- Small amount of powdered sugar for dusting
- Kitchen towel or old bath towel (yes, I know. Sounds odd. Bear with me)
Filling for this pumpkin roll recipe:
- 8 oz cream cheese, softened
- 4 Tablespoons butter softened (use real butter! Not margarine! Down with Margarine!)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- Mix your eggs and sugar into a medium bowl and beat on low/medium until creamy.
- Slowly add the remaining ingredients
- Grease a 10×14 jelly roll pan (or cookie sheet), line with waxed paper, then grease the paper lightly. Use a sifter or your something of that sort and lightly sprinkle a small bit of powdered sugar onto the paper.
- Pour cake batter into your jelly roll pan making sure it’s even.
- Bake at 350 degrees until toothpick inserted in the middle comes out clean.
While the cake is baking, make your filling.
- Mix all your filling ingredients in a bowl and until mixed well.
Lay a towel on the counter and sprinkle powder sugar on it. When your cake is done, let it cool for just a few minutes to “set” and turn onto the towel. Remove any wax paper that is still on the cake. Also, be sure to trim off any ends that may have gotten crispy or are uneven.
BEFORE your cake cools, grab one end of your towel and flip it up over the end of the cake. Then, very slowly and carefully, ROLL the cake into the towel.
Set aside in a safe place and allow to cool almost completely.
Once the cake portion has cooled, unroll it and sprinkle some more of that powdered sugar in a thin layer.
Then, spread filling evenly onto the top of the cake part. Be sure to get as close to the edges as possible so that you have an even spread and don’t have parts of the cake with no filling. That would make someone sad and no one wants to make someone sad.
Now, without the towel this time, roll your cake back up into the log. Start at one end and SLOWLY roll it up. If you move too quickly, you’ll tear the cake and you’ll have filling everywhere.
Chill for 2-3 hours, slice and serve with a warm vanilla cafe latte!
If you love pumpkin recipes you might like to try these:
I am a Wife, mom to 4 kids, homeschool mom, blogger, social media junkie, Frugalista, Book Worm, and Closet Want-to-be Chef. We are a Roadschool family (homeschooling on the road while traveling fulltime).
I grew up learning ways to save from my mom and grandma. I started my own coupon journey when my first child was born in 2009 and started the blog on 2010 when baby #2 was born to share my tips with everyone who kept asking about how I was getting diapers for $1 a pack!
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