Pumpkin Cream Cheese Roll is a must-have dessert come fall! It’s easy and impressive and this recipe makes the BEST pumpkin roll with cinnamon, ginger, nutmeg, and cloves—with a smooth and creamy filling from cream cheese and powdered sugar.
A few years ago, Malorie requested a pumpkin cream cheese roll for our Thanksgiving menu, in addition to the pumpkin pie that we always have and the pumpkin bread pudding that I sometimes make. She had discovered it at her friend’s house, and although we had never had one before, I promised I’d try to find a recipe.
Lo and behold, the very next day—not kidding, I swear it was the very next day—the Atlanta Journal-Constitution ran a recipe for a pumpkin cream cheese roll. I pulled the recipe from the newspaper, and although I have no idea whose recipe it was, someone’s grandmother I believe, I’ve been making it now for several years and it’s absolutely delicious.
This pumpkin cream cheese roll has more spices than most other recipes and that’s what makes the flavor outstanding. If you’ve never had a pumpkin roll before, give this one a try. Your family will love it!
How to Make a Pumpkin Cream Cheese Roll
First, you’ll need to set out 3 eggs, 1 8-ounce block of cream cheese, and 1/4 cup of butter and let them come to room temperature. Then grease a 15x10x1 inch jellyroll pan and cover in wax paper and grease the wax paper.
For the dry ingredients, sift together 3/4 cup cake flour, 1 teaspoon baking powder, 2 teaspoons cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon salt, 1/4 teaspoon freshly grated nutmeg, and 1/4 teaspoon ground cloves.
Sift this mixture two more times.
In another bowl, beat the 3 eggs and 1 cup of granulated sugar on high for about five minutes. You want the eggs to get nice and frothy.
Fold in the sifted flour mixture by hand.
In a small bowl, combine 3/4 cup pumpkin and 1 1/2 teaspoons of fresh lemon juice. Fold the pumpkin into the batter and pour into the lined pan.
You can sprinkle 1/2 cup chopped pecans over the batter. I do not because then my beloved daughter wouldn’t eat it. Bake at 375° for 12-15 minutes.
The cake will be springy in the center and just slightly brown around the edges.
Turn the pumpkin cake onto a tea towel immediately and gently remove the wax paper. Starting with the long side, roll the cake into a jellyroll using the towel.
No, that is not my hand in the photo. That’s David’s hand. I discovered it’s impossible to hold that cake and the towel and the camera at the same time.
You just keep rolling the pumpkin cake until it’s completely rolled up inside the towel and then let it cool for about an hour.
While the cake is cooling, mix up your filling. Combine the cream cheese and 1/4 cup butter in a bowl and beat with a mixer until it’s smooth and creamy. Gradually beat in 1 heaping cup of powdered sugar and 1 teaspoon of vanilla.
You may also add 2 tablespoons of finely chopped pecans and 2 tablespoons of flaked coconut (I don’t add these things).
Once the cake is cool, unroll it and spread the cream cheese mixture evenly over the cake. You can either do this while it’s on the towel or go ahead and transfer to a platter.
Re-roll the pumpkin cream cheese roll and place on a platter, then store it in the refrigerator until about an hour or half an hour before serving.
You’ll have a spicy pumpkin roll filled with luscious cream cheese filling. Sprinkle the top of the pumpkin roll with powdered sugar.
Watch how to make the Pumpkin Cream Cheese Roll:
If you love this Pumpkin Cream Cheese Roll, you might like these other pumpkin desserts:
This Pumpkin Cream Cheese Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!
- 3/4 cup cake flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground nutmeg
- 1/4 teaspoon ground cloves
- 3 eggs
- 1 cup granulated sugar
- 3/4 cup pumpkin puree, not pie filling
- 1 1/2 teaspoons fresh lemon juice
- 1/2 cup chopped pecans (optional)
- 8 ounces cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup heaping powdered sugar
- 1 teaspoon vanilla
- 2 tablespoons finely chopped pecans (optional)
- 2 tablespoons flaked coconut (optional)
- Preheat oven to 375.
- Grease and line 15x10x1 inch jellyroll pan with wax paper, then grease the wax paper.
- In large bowl, sift together the flour, baking powder, ground cinnamon, ground ginger, salt, ground nutmeg, and ground cloves. Sift this mixture again two more times.
In medium bowl, beat eggs and granulated sugar on high speed of electric mixer for five minutes. Fold in the flour spice mixture by hand.
In small bowl, combine the pumpkin and lemon juice. Fold into batter. Pour batter into lined pan. Sprinkle pecans on top if using.
- Bake for 12-15 minutes, until slightly brown around the edges and springy in the middle. Be careful not to overbake!
- Turn cake onto tea towel immediately and gently remove wax paper.
Starting with the long side, gently roll the cake, using the towel, into a jellyroll. Allow the rolled cake to cool for about an hour.
Meanwhile, combine the cream cheese and butter with electric mixer until smooth. Slowly beat in powdered sugar and vanilla, and pecans and coconut if using.
Once cake is cool, slowly unroll. Spread the cream cheese filling over the cake and then reroll and place on a platter.
- Place cake in refrigerator for at least two hours to chill and remove an hour or at least half an hour before serving.
- Sprinkle powdered sugar over the top of the pumpkin roll before serving.