Best 6 Easy Pumpkin Roll With Cream Cheese Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Pumpkin roll is a classic fall dessert that is both delicious and visually appealing. This easy pumpkin roll recipe with cream cheese filling is a perfect way to enjoy the flavors of the season. The moist and fluffy pumpkin cake is rolled around a creamy and tangy cream cheese filling, then topped with a simple glaze. This recipe also includes instructions for a chocolate ganache filling, for those who prefer a richer dessert. Both fillings are easy to make and can be customized to your taste. With its beautiful presentation and delicious flavor, this pumpkin roll is sure to be a hit at your next gathering.

Here are our top 6 tried and tested recipes!

PUMPKIN ROLL



Pumpkin Roll image

This Pumpkin Roll has the best flavor from cinnamon, nutmeg, cloves, and ginger--and delicious cream cheese filling!

Provided by Lucy Brewer

Categories     Desserts

Time 1h45m

Number Of Ingredients 18

3/4 cup cake flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
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)

Steps:

  • Preheat oven to 375. Grease and line 15x10x1 inch jelly roll pan with parchment or wax paper, then grease the paper.
  • In large bowl, sift together the flour, baking powder, salt, ground cinnamon, ground ginger, 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 jelly roll. 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.

Nutrition Facts : ServingSize 12 Servings, Calories 302 kcal, Carbohydrate 36 g, Protein 4 g, SaturatedFat 7 g, Cholesterol 71 mg, Sodium 175 mg, Fiber 1 g, Sugar 27 g

CREAM CHEESE PUMPKIN ROLL



Cream Cheese Pumpkin Roll image

This is great for a Halloween or Thanksgiving dessert.

Provided by Junia Sonier

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h50m

Yield 10

Number Of Ingredients 14

3 eggs
1 cup white sugar
⅔ cup pumpkin puree
¾ cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup confectioners' sugar
¼ cup butter, softened
1 tablespoon pumpkin puree
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan and line with wax paper.
  • Beat eggs and white sugar in a large bowl until well blended; stir in 2/3 cup pumpkin puree.
  • Combine flour, cinnamon, baking powder, ginger, nutmeg, and salt in another bowl; stir into egg mixture until just blended. Pour mixture into prepared jelly roll pan.
  • Bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes. Cool in the pans for 10 minutes, then turn cake out onto a clean towel. Remove and discard wax paper. Roll cake up into the towel, starting with the short end. Cool.
  • Beat cream cheese, confectioners' sugar, butter, 1 tablespoon pumpkin puree, and vanilla extract in another bowl until smooth.
  • Spread a large sheet of plastic wrap on a work surface. Place and unroll cake over plastic and spread with prepared filling. Re-roll cake and wrap with plastic. Refrigerate, seam-side down, until chilled, about 2 hours.

Nutrition Facts : Calories 308.1 calories, Carbohydrate 41.9 g, Cholesterol 92.6 mg, Fat 14.1 g, Fiber 1 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 324.9 mg, Sugar 32.6 g

FAVORITE PUMPKIN CAKE ROLL



Favorite Pumpkin Cake Roll image

This pumpkin roll recipe is great to keep in the freezer for a quick dessert for my family or unexpected guests, to take to a gathering, or to give as a yummy gift. The recipe is in such demand, I use a 29-ounce can of pumpkin to make four cake rolls at a time. -Erica Berchtold, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 10 servings.

Number Of Ingredients 13

3 large eggs, separated, room temperature
1 cup sugar, divided
2/3 cup canned pumpkin
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
FILLING:
8 ounces cream cheese, softened
2 tablespoons butter, softened
1 cup confectioners' sugar
3/4 teaspoon vanilla extract
Additional confectioners' sugar, optional

Steps:

  • Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 285 calories, Fat 12g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 261mg sodium, Carbohydrate 41g carbohydrate (32g sugars, Fiber 1g fiber), Protein 5g protein.

PUMPKIN CAKE ROLL WITH CREAM CHEESE FILLING



Pumpkin Cake Roll With Cream Cheese Filling image

I found this recipe on the internet. This stuff is great. It makes a perfect holiday treat (Halloween, THanksgiving, Christmas.) If needed you can freeze the bread ahead of time. By the time you get to your party, it'll be ready to serve.

Provided by Lubie

Categories     Dessert

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 17

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup Libby's canned pumpkin
gel food coloring, black
1 cup walnuts (optional)
1 (8 ounce) package cream cheese
1 cup powdered sugar
6 tablespoons butter or 6 tablespoons margarine
1 teaspoon vanilla extract
1/4 cup powdered sugar (optional)

Steps:

  • PREHEAT oven to 375°F.
  • Grease 15 x 10-inch jelly-roll pan; line with wax paper.
  • Grease and flour paper.
  • Sprinkle towel with powdered sugar.
  • COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl.
  • Beat eggs and sugar in large mixer bowl until thick.
  • Beat in pumpkin.
  • Stir in flour mixture.
  • If you'd like to create a spiderweb, pour some of the resulting batter into a separate bowl. Mix in black gel food coloring. Put the colored batter in a piping bag, then use it to draw your spiderweb in a parchment-lined baking tray. Bake for 3 - 5 minutes at 350F, then remove from the oven. (To see it done, check out the video at the top of the page).
  • Spread the rest of the batter evenly into prepared pan, on top of the spiderweb.
  • Sprinkle with nuts (if desired).
  • BAKE for 13 to 15 minutes or until top of cake springs back when touched.
  • Immediately loosen and turn cake onto prepared towel.
  • Carefully peel off paper.
  • Roll up cake and towel together, starting with narrow end.
  • Cool on wire rack.
  • BEAT cream cheese, powdered sugar, butter, vanilla, and sugar in small mixer bowl until smooth.
  • Carefully unroll cake; remove towel.
  • Spread cream cheese mixture over cake.
  • Reroll cake.
  • Wrap in plastic wrap and refrigerate at least one hour.
  • Sprinkle with powdered sugar before serving, if desired.

PUMPKIN ROLL WITH CREAM CHEESE FILLING



Pumpkin Roll With Cream Cheese Filling image

Oh yeah babe, this is what I crave every year when Fall hits. You might want to make 2 because this sucker disappears fast!

Provided by melflo

Categories     Breads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 15

3 eggs
1 cup sugar
1 teaspoon lemon juice
2/3 cup pumpkin
1 teaspoon baking powder
2 teaspoons cinnamon
1 teaspoon ginger
3/4 cup flour
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup powdered sugar
8 ounces cream cheese
4 tablespoons soft butter
1 teaspoon vanilla
1 cup chopped walnuts or 1 cup pecans

Steps:

  • Beat eggs.
  • Gradually add sugar.
  • stir in lemon juice and pumpkin.
  • fold in remaining ingredients.
  • bake in well greased/floured jelly-roll pan 12-15 minutes at 375.
  • Remove and roll in powdered sugar dish towel.
  • Cool.
  • For filling:.
  • Combine all ingredients.
  • Unroll the cooled roll and frost with filling.
  • Reroll (without dishtowel) and place on serving plate.

Nutrition Facts : Calories 478.3, Fat 27.3, SaturatedFat 11.4, Cholesterol 125.8, Sodium 342.9, Carbohydrate 53.4, Fiber 1.7, Sugar 40.6, Protein 8.2

PUMPKIN ROLL I



Pumpkin Roll I image

An easy pumpkin roll dessert that tastes great.

Provided by Jackie Smith

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 10

Number Of Ingredients 11

3 eggs, beaten
1 cup white sugar
½ teaspoon ground cinnamon
⅔ cup pumpkin puree
¾ cup all-purpose flour
1 teaspoon baking soda
2 tablespoons butter, softened
8 ounces cream cheese
1 cup confectioners' sugar
¼ teaspoon vanilla extract
confectioners' sugar for dusting

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Butter or grease one 10x15 inch jelly roll pan.
  • In a mixing bowl, blend together the eggs, sugar, cinnamon, and pumpkin. In a separate bowl, mix together flour and baking soda. Add to pumpkin mixture and blend until smooth. Evenly spread the mixture over the prepared jelly roll pan.
  • Bake 15 to 25 minutes in the preheated oven. Remove from oven and allow to cool enough to handle.
  • Remove cake from pan and place on tea towel (cotton, not terry cloth). Roll up the cake by rolling a towel inside cake and place seam side down to cool.
  • Prepare the frosting by blending together the butter, cream cheese, confectioners sugar, and vanilla.
  • When cake is completely cooled, unroll and spread with cream cheese filling. Roll up again without towel. Wrap with plastic wrap and refrigerate until ready to serve. Sprinkle top with confectioners sugar and slice into 8 to 10 portions.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 42.2 g, Cholesterol 86.9 mg, Fat 11.8 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 6.9 g, Sodium 230.9 mg, Sugar 33.6 g

Tips:

- Use a high-quality pumpkin puree for the best flavor. - Don't overmix the batter, as this will make the cake tough. - Bake the cake until a toothpick inserted into the center comes out clean. - Let the cake cool completely before frosting it. - For a smoother frosting, beat the cream cheese and butter until light and fluffy before adding the powdered sugar. - If the frosting is too thick, add a little milk or cream until it reaches the desired consistency. - Serve the cake chilled or at room temperature.

Conclusion:

This easy pumpkin roll with cream cheese filling is a delicious and festive dessert perfect for any occasion. With its moist cake and creamy filling, this roll is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this pumpkin roll a try!

Related Topics