Simple Classic Pumpkin Roll with Cream Cheese Filling

pumpkin roll


I can’t even BEGIN to tell you how excited I am to share this easy pumpkin roll recipe with you today!

I don’t really bake that often to be honest with you but when the weather starts to cool like this I get the bug.

This pumpkin roll will be gone before I am done typing this post.  And I’m not kidding.


I sliced the ends off before I started shooting the photos and the family got a hold of them and then I had to basically threaten them with bodily harm if they didn’t back down!

pumpkin roll

Maybe this is partly due to the fact that I DON’T bake and when I do they are like vultures.  Or maybe it’s just because this pumpkin roll is really THAT good!

Now before I go I wanted to tell you something that is going to change your life.


You know how you have to ROLL the pumpkin roll?  Well the way I learned to do it from my mom was to use a dish towel.  The problem with that is it sticks, it gets the dish towel all full of cake and it’s just a hot mess.

Well here is the solution!

You line a jelly roll pan (or a baking sheet if you don’t have one) with parchment paper.  Let the paper overlap the pan by about an inch or so.

pumpkin roll

After the cake is baked is when you would normally peel the paper away and then place the cake in a floured clean cloth and roll it.  But that’s a wasted step.  Just roll it up in the paper itself.

pumpkin roll

Let the cake completely cool.  I gave it about 30 minutes and then simply unroll it and spread the cream cheese filling evenly all over it and roll it up again but this time without the parchment paper.

It is so much easier, much cleaner.  Just throw away the paper and you’re all done!  🙂

pumpkin roll



The Easiest Pumpkin Roll

close up 3 slices pumpkin roll with cream cheese filling

A simple classic pumpkin roll with a tip you don’t want to miss !

  • Author: Debi
  • Prep Time: 15 min
  • Cook Time: 13-15 min
  • Total Time: 45 min


  • 3/4 Cup Unbleached White Whole Wheat Flour
  • 1/4 teaspoon Sea Salt
  • 1 tsp Baking Soda
  • 1 teaspoon Cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 Cup Organic Sugar
  • 3 Organic Eggs, room temperature
  • 2/3 Cup Canned Organic Pumpkin
  • 1 teaspoon Vanilla Extract


  • 8 Ounces Organic Cream Cheese, room temperature
  • 2 Tablespoons Organic Butter, room temperature
  • 1 teaspoon Vanilla Extract
  • 3/4 Cup Powdered Sugar


  1. Preheat the oven to 350° F
  2. Line a 15 x 10-inch jelly-roll pan (or baking sheet) with parchment paper, leaving extra on all sides so it can be rolled after cooking – spray with cooking spray and set aside
  3. In a large bowl, whisk together the flour, salt, baking soda, cinnamon and nutmeg
  4. In another bowl mix the eggs, sugar, vanilla and pumpkin with a whisk until combined
  5. Add the wet ingredients to the dry ingredients and whisk until combined and smooth
  6. Spread the batter evenly onto the pan using the back of a knife or spatula ensuring it gets all the way into the corners
  7. Place the batter onto the middle shelf of the oven and bake for 13-15 min or until a knife comes out clean
  8. Meanwhile, mix the cream cheese, butter, vanilla, and powdered sugar together with an electric mixer until it is combined and smooth
  9. Immediately lift the parchment paper and hot cake out of the pan and onto a flat surface and start gently rolling the cake until it is all rolled up. Let it cool completely
  10. Once the cake roll is cooled completely, unroll it very carefully and begin spreading the cream cheese over the cake
  11. Again, roll up the cake but this time w/o the parchment paper
  12. Cover with plastic wrap and refrigerate
  13. Dust with powdered sugar before serving

Recipe Source:
I used all organic ingredients when making this recipe and hope you do too!  🙂



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  1. Followed your recipe it came out delish, thanks 4 the top about the parch paper it really works!

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