Pumpkin Roll With Cream Cheese Filling Recipe


I might live in Texas, but my hometown is a small town in South Central Ohio. As you drive down to the main intersection of town, you find the typical small town Courthouse looming above the rest of the building near it, you’ll still find a brick lined street still lined with the original brick that was laid in the 1800’s, and if you drive down the downtown portion of Main St., it is quite easy to tell that Ohio State reigns as the college football team of choice. It really isn’t famous for much. Ted Lewis, the woman who played the maid on 2 and a Half Men and their biggest claim to fame? The Circleville Pumpkin Show.

The Pumpkin Show is this really big festival every year celebrating of course, pumpkins! There is the annual contest to see who grew the biggest pumpkin (have you ever seen a 1,500 lb pumpkin?), Lindsay’s Bakery and their massive 6ft pumpkin pie, vendors, carnival rides, games and of course, loads of tasty tasty pumpkin recipes. Of all of the recipes with pumpkin that I’ve tried (and they are numerous), my favorite is still a quality made Pumpkin Roll with Cream Cheese Filling recipe. It’s followed very, very closely by my Pumpkin Spice Whoppie Pies but this one comes out on top every single time.

Sweet, creamy and bursting with pumpkin flavor, this Pumpkin Roll with Cream Cheese Filling recipe is the perfect taste of fall!

A good, quality made pumpkin roll can be hard to pull off. Why? A lot of bakers either have the cake turn out too dry or the filling is off. Too sweet or too bland filling and the entire shebang falls apart. It was one of the first desserts that I taught myself to make and over the years? I have perfected it (if you ask my family). The key to making the perfect pumpkin roll recipe is having a moist and flavorful cake with a filling that pops on its own too.

Pumpkin Roll With Cream Cheese Filling Recipe

It may be blasphemy to pumpkin pie lovers everywhere, but honestly? This recipe is better than pumpkin pie. Sorry guys, but I have to be real..lol. This recipe does take a bit of time to do, but it is so very, very worth it. If you like pumpkin, this one will end up being put into your tried and true file and you’ll end up making it anytime you are craving pumpkin! Oh and for those of you looking for a great cream cheese frosting recipe? The filling for this pumpkin roll is fantastic when used on other desserts as a frosting or filling. Yes. I absolutely do love it that much. One last thing. This is one of those recipes that I typically use my hand mixerDon’t ask me why but the entire thing turns out much better when I don’t use my stand mixer.

You will need:

For the cake:

 

For the Filling:

  • 8 oz cream cheese, softened
  • 4 Tablespoons real Butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

 

For prep, preheat your oven to 350 degrees Fahrenheit and grease a jelly roll sheetLine the sheet with parchment paper Preheat your oven to 350 degrees. then lightly grease the paper. Yes, you’re greasing both. Once that is done, use a flour sifter to lightly sprinkle a bit of powdered sugar onto the parchment paper and set aside.

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In a medium mixing bowl, beat the eggs and sugar on low until they’re well combined. You’ll know they’re ready when your eggs turn a lighter yellow than beaten eggs normally are.  Make sure your eggs are close to room temperature. They beat better when they are.

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Once the eggs and sure combined, add the other ingredients, one at a time and mix well after each one.

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Mix until you get this not quite so appetizing brown color.

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Grab your jelly roll pan and pour the cake batter into it. Give the entire thing a couple of gentle side to side shakes to help the batter to even out so that you don’t have a lopsided cake. Bake at 350 degrees until toothpick inserted in the middle comes out clean. This usually takes around 12 minutes but could take a bit shorter or longer depending on your oven.

While the cake is baking, make your filling. Be warned, you will be tempted to stick your finger into it. You must resist the temptation. If you don’t, you won’t have any filling left. The filling is very, very simple to make, but it is very, very amazing.

Combine all of the cream cheese filling ingredients in a bowl and mix well until it has a smooth spreading consistency. You will need to taste it a bit even though I joke not to, but you do. Taste it to make sure it’s sweet enough.  If not, add a very tiny amount of powdered sugar and whip again. Rinse and repeat. Once it’s sweet enough for your family,  set aside and prepare the towel.

Take the kitchen towel and lay it on a flat surface. Using your sifter, make it snow powdered sugar over the towel. Give it a pretty good dusting because it will transfer to the cake so you want to both see it and taste it.

 

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When your cake is done, let it cool for just a few minutes then turn it onto your towel. Do NOT let your cake cool entirely. It has to be warm to get through the next steps without ripping to pieces.

 

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Remove the wax paper. At this point, you can trim any ends that are crispy or uneven if you want to. You don’t want crispy ends for this and even edges help when you roll.

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Once you’ve trimmed your edges (if you’re going to), spread the cream cheese filling onto the cake. Make sure you get edge to edge so that you don’t have any areas without filling.

Next , 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. Yes, you’re making a cake/towel log. Hey! We do what we gotta do round here. Once you’ve got the roll started, remove the towel from your cake log and finish rolling it up! Make sure you move slowly when you roll. You’ll tear the cake if you move too quickly.

If your pumpkin roll isn’t staying rolled, you can use a little bit of leftover cream cheese filling to create a seal. Just don’t use too much.

Carefully set it aside and let cool completely!

Chill for 2-3 hours then slice and serve! Yummy!

 

Pumpkin Roll With Cream Cheese Filling Recipe
 
Sweet, creamy and bursting with pumpkin flavor, this Pumpkin Roll with Cream Cheese Filling recipe is the perfect taste of fall!
Author:
Ingredients
  • For the cake:
  • 3 eggs
  • 1 cup sugar
  • ⅔ cup canned pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¾ cup flour
  • Small amount of powdered sugar for dusting
  • Kitchen towel or old bath towel (yes, I know. Sounds odd. Bear with me)
  • For the Filling:
  • 8 oz cream cheese, softened
  • 4 Tablespoons Butter, softened (use real butter! Not margarine! Down with Margarine!)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla
Instructions
  1. Preheat your oven to 350 degrees. Beat the eggs and sugar into a medium bowl and beat on low/medium their well combined.
  2. Slowly add the remaining ingredients and mix well.
  3. Grease a 10×14 jelly roll pan, cake pan or cookie sheet then line with waxed paper. Lightly grease the waxed paper.
  4. Use a sifter and lightly sprinkle a small bit of powdered sugar onto the paper.
  5. Pour the cake batter into your jelly roll pan and give it a gentle shuffle or two to be sure that its
  6. even.
  7. Bake at 350 degrees until toothpick inserted in the middle comes out clean.
  8. While the cake is baking, make your filling.
  9. Combine all of the cream cheese filling ingredients in a bowl and mix well until it has a smooth spreading consistency.
  10. Set aside and prepare the towel.
  11. Take the towel and lay it on a flat surface. Using your sifter, make it snow powdered sugar over the towel.
  12. When your cake is done, let it cool for just a few minutes then turn it onto your towel. Do NOT let your cake cool entirely.
  13. Remove the wax paper. At this point, you can trim any ends that are crispy or uneven. You don’t want crispy ends for this and even edges help when you roll.
  14. Once you’ve trimmed your edges (if you’re going to), spread the cream cheese filling onto the cake. Make sure you get edge to edge so that you don’t have any areas without filling.
  15. Next , 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.
  16. Once you’ve got the roll started, remove the towel and finish rolling! Make sure you move slowly when you roll. You’ll tear the cake if you move too quickly.
  17. Carefully set it aside and let cool completely!
  18. Chill for 2-3 hours then slice and serve!

 

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Stacy Barr
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Stacy Barr

Stacy Barr is the face and brain behind the frugal living and lifestyle blog Six Dollar Family. A true gypsy soul, her newest blog, Unsettled Hearts, chronicles the journey of her family to become full-time travelers. By the age of 30, Stacy had overcome an alcohol addiction, a drug addiction, divorce, survived domestic violence and had built a life for herself and her daughter after spending 10 months in a homeless shelter. Her book, also called Six Dollar Family, has sold more than 7,000 copies since its release.

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Comments

  1. Stacy,

    This pumpkin not only looks beautiful but delicious. I love everything pumpkin. Stopping by to share.
    Blessings,
    Diane Roark

  2. Nikki Lurty says:

    Can’t wait to make this . Oh , and howdy neighbor , I’m in Chillicothe 😊

  3. How long do you bake the cake for? I’m going to make it for thanksgiving so excited to try it!

  4. How do I use fresh pumpkin instead of canned? Sounds yummy and waiting to try it

    • Follow the directions in THIS post for how to cook the pumpkin. Once it’s cooked, you’ll puree it in your blender then just use what the recipe calls for. 🙂

  5. Shouldn’t you use parchment paper instead of wax paper?

  6. It was very delicious and pretty easy to make. The only thing is that it was hard to get off the towel. It was a bit sticky but it tasted delicious.

    • Emily, that can happen if the towel is too thick. Most of the time I prefer to use a kitchen towel since they are usually made thinner.

  7. I make pumpkin rolls every year for our Christmas Dessert Night for my entire family. I have found that the best kitchen towels to use are pure 100% cotton, not terry. The cake seems to bake into the terry cloth towels. I literally keep the 3 or 4 cotton towels I use to make the rolls with my baked goods, instead of in the dish towel drawer. Just thought I’d share that little tip!

  8. What can you use instead of a kitchen towel? Im not really sure what exactly one is. I have dish towels, but are those kitchen towels? So that is why Im asking if you can use anything else. ☺

  9. Linda McGlashan says:

    Hmmm. Wish I’d read the comments first. I used wax paper and had a hard time peeling it off the cake! And the top of my cake cracked as I rolled it. Now I know for next time! It was still warm. What did I do wrong?

  10. Kind of new to baking. Do I use all purpose or self rising flour? Thanks.

  11. So roll towel into cake AFTER spreading cream cheese? How do I take the towel out without making a mess. I’m scared, haha.

    • Stacy Barr says:

      Em, you roll the cake first. Allow it to sit for a few minutes to cool then slowly unroll and spread. When you spread the cream cheese and re-roll, you won’t need the towel.

  12. Mary Riley says:

    Omg just made this and used my Halloween pumpkins instead of can just added little more spices and sugar…amazing. First time for pumpkin roll…won’t be my last..thanks

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