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Classic Pumpkin Roll with Cream Cheese Filling

Delicate tender cake surrounds a sweet creamy filling - it's easy and delicious and perfect for the holidays!
Prep Time25 mins
Cook Time15 mins
Total Time3 hrs 30 mins
Course: Dessert
Cuisine: American
Servings: 10 slices


  • heavy duty mixer


  • 3 eggs
  • 1 cup white sugar
  • 2/3 cup canned pumpkin
  • 1 tsp lemon juice
  • 3/4 cup all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 1 cup chopped walnuts (optional) toast them first in 325° oven for 6 minutes


  • 6 oz. cream cheese
  • 1 cup confectioners sugar
  • 1/4 cup butter, softened
  • 1/2 tsp vanilla extract


  • Preheat oven to 375° F (190 degrees C).
  • In mixing bowl of high speed mixer, beat eggs on high for 5 minutes. Gradually add white sugar in 1/4 C. increments until thick and lemon-colored.
  • On low speed, add pumpkin and lemon juice.
  • While eggs are beating, combine flour, cinnamon, baking powder, salt and nutmeg in separate bowl. Fold into the pumpkin mixture.
  • Line 15x10x1 pan with parchment paper. Spread batter into pan; sprinkle with walnuts.
  • Bake for 15 minutes or until cake springs back when lightly touched. Check after 12 minutes.
  • Immediately turn out onto a tea towel dusted with confectioners sugar. Peel paper off and roll cake up in the towel from the short end. Cool on a cooling rack.
  • While cake is cooling, mix frosting.
  • When cake is completely cooled, gently unroll. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additonal confectioners sugar if desired. Slice and serve.


  • Beat cream cheese and softened butter until smooth and creamy.
  • Add confectioners sugar and vanilla and beat on high speed until fluffy.
  • Spread on cooled cake and follow remaining instructions.°


  1. If using nuts, toast them at 325° for 6 minutes before chopping. This brings out their flavor and gives them additional crunch.
  2. There is no need to grease the pan if using parchment. If you don't have parchment, then grease the pan with shortening, spread wax paper in pan, and grease and flour the wax paper. But parchment is the far better choice.