Pumpkin Roll with Cream Cheese Filling

This Pumpkin Roll dessert was the star of Thanksgiving growing up, and rightfully so. Enjoy this family recipe at your celebration this year!

SKIP TO RECIPE

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The Pumpkin Roll: A Thanksgiving Lifesaver

If your family is like mine, everybody pulls their weight for the big thanksgiving feast. Assigned dessert? Don’t sweat it.

The best thing about a pumpkin roll is that you can (and should!) make it the day BEFORE thanksgiving, leaving you stress free to enjoy the holiday.

Even if (especially if) you’re hosting the Thanksgiving meal, this is one less thing you have to do the day of. No matter how small your family, the oven fills up fast.

While your family famous dishes are cooking in the oven, this delicious pumpkin roll will be relaxing in the fridge ready for showtime.

SKIP TO RECIPE

Ingredients For Making A Pumpkin Roll With Cream Cheese Filling

For The Pumpkin Roll You’ll Need:

• 3 large eggs
• 1 cup sugar
• 2/3 cup pumpkin puree
• 1 tsp lemon juice
• 3/4 cup flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp ginger (optional)
• 1/2 tsp salt

For The Cream Cheese Filling You’ll Need:

• 1 cup powdered sugar
• 8 oz cream cheese (1 block) softened
• 4 tbsp butter (half stick), softened
• 1/2 tsp vanilla

Steps For Making A Pumpkin Roll

1. Preheat oven to 375 degrees.
2. In a large mixing bowl or stand mixer, beat eggs while gradually adding sugar until they thicken.
3. Add pumpkin and lemon juice, and mix until combined.
4. In a separate bowl, mix together flour, baking powder, cinnamon, ginger, nutmeg, and salt.
5. Fold in the flour mixture with a rubber spatula and stir until just combined.
6. Cover a 12×16 baking sheet (with at least 1/2 inch side walls) with parchment paper and pour in batter. Spread batter in pan evenly.
7. Bake for 10-15 minutes, or until it is springy to the touch.
8. Carefully remove parchment and cake from the pan, placing on a cooling rack or flat surface. Still attached to the parchment, roll up the cake, with the parchment acting as the filling for now. Let cool completely.
9. When your roll has cooled, make your filling. In a mixing bowl or stand mixer, beat butter, cream cheese, and vanilla. Gradually add powdered sugar and mix until combined.
10. Carefully unroll the cake until flat. Spread filling evenly across the surface.
11. To finish, roll one last time. Carefully peel the parchment off as you go, and make sure you’re rolling tight.
12. Store in an airtight container in the fridge, or freeze slices to enjoy later. It slices best once chilled!

Freezing And Reheating Your Pumpkin Roll

Since it’s just my husband and I, this pumpkin roll being freezer friendly is BIG for me!

This makes 8-12+ pieces, depending on how thick you slice it. That’s much more than we can eat in a day or two when it’s at it’s peak in the fridge.

I slice the pumpkin roll on the second day when it’s fully chilled from the fridge. I wrap each slice in cling wrap, and place them all in a freezer safe bag. Works like a charm.

To reheat, I wrap the piece in a damp (not wet) paper towel and heat for 10-15 seconds. Good as new!

“So whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31

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