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Pumpkin Cream Cheese Rollup Recipe

It's best to make this at least a day before and freeze overnight, but it can be made early morning, ready for dessert that evening. The recipe is pretty quick and easy to make, but needs to cool between steps.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Resting 8 hrs
Course Dessert
Servings 8



  • 3 eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup flour


  • 1 8 ounce package cream cheese, softened
  • 4 tablespoons butter softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla


  • Preheat oven to 350F. Grease a 10 x 15" jelly roll pan. Line pan with waxed paper, then grease and lightly flour the waxed paper.
  • In a large bowl, beat eggs and sugar. Beat in remaining cake ingredients. Pour batter into the pan and spread evenly. Bake for 15 minutes. Cake cooks fast so watch carefully to avoid burning the edges.
  • While cake is baking, sprinkle powdered sugar heavily over the kitchen towel, using a sieve or sifter. Turn hot cake onto the towel. Remove waxed paper. Trim off burnt or crusty edges. Sprinkle more powdered sugar over the hot cake and quickly roll up with towel inside. Let cake cool completely, about 1 hour.
  • Meanwhile, prepare filling by beating together all ingredients until smooth and creamy. Unroll cooled cake and spread with the filling mixture. Roll up cake with filling on the inside. Wrap in waxed paper and then foil. Refrigerate or freeze. To serve, slice cake about 1/3 inch thick and sprinkle with powdered sugar. Cake cuts best when still slightly frozen. Thaw the single slices on a serving dish.
  • This recipe was easier than I thought it’d be, even though the cake flipping and rolling made me nervous. The bread split when I was rolling up the cream cheese, but I was able to mend it back together in the final step when I wrapped the roll in wax paper tightly before freezing and slicing.
Keyword dessert, thanksgiving