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Pumpkin Roll With Cream Cheese Frosting

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  • Total Time: 3 1/2 hours
  • Yield: 1 cake roll, (about 15, 1/2" slices) 1x


No-fail pumpkin roll with a light cream cheese filling.


  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin
  • 1 tsp lemon juice
  • 3/4 cup flour
  • 1 tsp. baking powder
  • 3 tsp. nutmeg
  • 1/2 tsp. salt
  • nuts (optional)

Cream Cheese Frosting:

  • 1 cup powdered sugar
  • 8 oz cream cheese
  • 2 Tbsp. butter
  • 1/2 tsp. vanilla


  1. Beat eggs on high speed for 3 minutes. Then add in sugar and mix another minute until well combined.
  2. In a separate bowl, mix pumpkin and lemon juice. Stir in flour and remaining ingredients and mix well. It will be thick.
  3. Fold both bowls together until incorporated. The pumpkin mix will look foamy.
  4. Spread on a greased cookie sheet (*aff. link)  . To make it really easy to remove, place wax paper onto the sheet. I use a baker's half sheet (*aff. link)   (size 13x18 inches). (Optional, you can sprinkle with nuts.)
  5. Bake at 350 for 10 to 15 minutes.
  6. While baking, prepare a tea towel the size of the cookie sheet (*aff. link)   by placing it on the counter and sprinkling powdered sugar.
  7. Lay a clean tea towel on the counter. Sprinkle with powdered sugar.
  8. Gently remove the cake from the pan onto the powdered sugar towel. Roll up starting with the short end. Let cool completely in the rolled-up towel.
  9. Beat all the cream cheese frosting ingredients together.
  10. Unroll the cake, gently spread the frosting onto the cake roll. Roll the cake back up, this time without the towel. Wrap in plastic wrap. Refrigerate for 2-3 hours until completely set.
  11. When ready to eat, use a sharp knife to gently cut the pumpkin roll into slices.


You can make this in advance and freeze or keep in the fridge for a few days.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Desserts