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A slice of perfectly made pumpkin roll with a cream cheese filling

Simple Classic Pumpkin Roll with Cream Cheese Filling

  • Total Time: 45 min


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


  • 8 Ounces Cream Cheese, room temperature
  • 2 Tablespoons 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 rimmed 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
  • Prep Time: 15 min
  • Cook Time: 13-15 min

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