Pumpkin Roll Recipe With Cream Cheese Filling

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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! This is one of my favorite pumpkin recipes!

Pumpkin Roll Recipe With Cream Cheese Filling

Ingredients:

For the cake:

3/4 cup sifted all-purpose flour
1 tsp. baking powder
1 tbsp. pumpkin pie spice
1/4 tsp. kosher salt
3 eggs, lightly beaten
1 1/2 tsp. pure vanilla extract
1 cup sugar
2/3 cup canned pumpkin puree

For the filling:

1 (8 oz.) package full-fat cream cheese, softened
1 cup confectioners sugar
6 tbsp. salted butter, softened
1 tsp. vanilla extract

Related: Pumpkin Spice Cake Balls Recipe with a Caramel Sauce Drizzle

Directions:

Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.

In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.

In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.

Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.

Pour batter into pan and bake for 15 minutes.

Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.

Related: The BEST Pumpkin French Toast Recipe You Will Ever Eat!

Place on a cooling rack and let cool completely.

To prepare the filling, combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.

Unroll cake and gently spread cream cheese mixture onto it.

Roll the cake up again carefully, and wrap tightly in plastic wrap.

Allow cake to chill in the fridge for 1 hour.

Remove plastic wrap and dust cake with powdered sugar. Slice and serve.

4.6 from 10 votes

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Pumpkin Roll Recipe With Cream Cheese Filling

Easy Pumpkin Roll Recipe With Cream Cheese Filling perfect for any time of year.

Course Dessert

Cuisine American

Keyword cream cheese, pumpkin, pumpkin roll, pumpkin spice

Prep Time 20 minutes

Cook Time 15 minutes

Refridgerate Time 1 hour

Total Time 1 hour 35 minutes

Servings 12

Calories 277 kcal

Ingredients

For the cake:

• 3/4 cup all-purpose flour sifted
• 1 tsp. baking powder
• 1 tbsp. pumpkin pie spice
• 1/4 tsp. kosher salt
• 3 eggs lightly beaten
• 1 1/2 tsp. vanilla extract
• 1 cup sugar
• 2/3 cup canned pumpkin

For the filling:

• 8 oz Cream cheese softened, full fat
• 1 cup Powder Sugar
• 6 tbsp. salted butter softened
• 1 tsp. vanilla extract

Instructions

1. Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
2. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
3. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
4. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
5. Pour batter into pan and bake for 15 minutes.
6. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
7. Place on a cooling rack and let cool completely.
8. To prepare the filling combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
9. Unroll cake and gently spread cream cheese mixture onto it.
10. Roll the cake up again carefully, and wrap tightly in plastic wrap.
11. Allow cake to chill in the fridge for 1 hour.
12. Remove plastic wrap and dust cake with powdered sugar. Slice and serve.

Nutrition Facts

Pumpkin Roll Recipe With Cream Cheese Filling

Amount Per Serving

Calories 277 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 8g50%

Cholesterol 78mg26%

Sodium 171mg7%

Potassium 127mg4%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 28g31%

Protein 4g8%

Vitamin A 2615IU52%

Vitamin C 0.8mg1%

Calcium 57mg6%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

If you love pumpkin recipes you might like to try these:

Drunken Pumpkin Soup

Pumpkin Spice Cake Balls Recipe with a Caramel Sauce Drizzle

The BEST Pumpkin French Toast Recipe You Will Ever Eat!

The Perfect Baked Pumpkin Oatmeal For A Fall Morning!

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Danielle, The Frugal Navy Wife

Hey everyone, I'm Danielle, I am the owner of The Frugal Navy Wife and Our Roaming Hearts and Author of "How to Have Your Dream Wedding for Under $1,500".

I am a mom to 5 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!

Click here to learn more about starting a blog.

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