Pumpkin Roll with Cream Cheese Filling is a must make fall treat! Spices like cinnamon, nutmeg, and ginger give it that classic fall flavor, and the cream cheese filling makes it simply scrumptious.
Pumpkin roll was one of my favorite desserts when I was a child. For some reason, I never made it as an adult. I guess I was a little intimidated by the whole process, so I never tried.
I finally called my mom and got her tips for making pumpkin roll, and it wasn’t as hard as I imagined. You’ve got to give it a try!
How to make a great pumpkin roll:
-The first trick is to line your jelly roll pan with parchment paper. That makes it much easier to remove after it bakes.
-To make your batter, you first beat the eggs really well. Then you gradually add in the sugar, then the pumpkin and lemon juice. Pour it into your prepared pan and bake at 375° for about 15 minutes.
Tips for rolling up your pumpkin roll:
-While the cake is baking, sprinkle a flour sack towel generously with powdered sugar. (I ended up adding even more than what is pictured below.) Flour sack or other smooth towels work the best; avoid towels that look like terry cloth, they can leave lint in the cake.
-While the cake is still hot, dump it out onto the sugared dish towel. Peel off the parchment paper. Roll up the cake and the dish towel loosely, then let cool completely.
Finishing off your pumpkin roll:
-While the rolled up cake is cooling, prepare the filling by beating all ingredients till smooth.
-After cake is cooled, unroll it and spread the filling to within 1/2 inch from the edges.
-Reroll the cake (without the towel). Wrap in plastic wrap and chill for at least two hours. At this point you can also freeze the cake if you prefer. If I’m going to freeze it, I double wrap it in plastic wrap. You can serve it frozen or thaw before serving.
When you are ready to serve your pumpkin roll, sprinkle it with powdered sugar. Isn’t that pretty?
Adaptations for pumpkin roll recipe:
My mom’s version of Libby’s Pumpkin roll has pineapple in the filling. We think it is a super tasty addition, but you can of course leave it out if you prefer. You will probably need to add a little milk in its place.
We actually like nuts in the cake roll, they add a tasty crunch. If you want, you can sprinkle 1 cup of finely chopped pecans or walnuts on top of the batter before you bake the cake. The nuts will end up on the outside of the pumpkin roll.
The spices are totally adaptable. You can add more or less of any of them according to your taste. You can even use pumpkin pie spice if you prefer.
Pumpkin roll is traditionally served chilled or at room temperature. I had a friend serve it frozen one time, and I discovered that I really like it that way. It tastes like an ice cream cake. So refreshing!
No matter how you serve it, this is one delicious fall dessert!
Handy products for making pumpkin roll:
Jelly Roll Pan – sometimes called a half sheet pan, these are my favorite pans for cookies, sheet cakes, and so much more!
Parchment Paper – this makes dumping the cake out so much easier!
Flour Sack Towels – I have a set of these and love them. They are perfect for rolling up jelly roll cakes, but they are also great for drying dishes. 😉
Serving Size: 1
Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 76mgSodium: 247mgCarbohydrates: 36gFiber: 1gSugar: 28gProtein: 4g
Looking for more tasty fall desserts? Try these:
Note: I originally published this recipe on Lil’ Luna.