Classic Pumpkin Roll with Cream Cheese Filling

Name: Classic Pumpkin Roll with Cream Cheese Filling
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 eggs; 1 cup sugar; ⅔ cup canned pumpkin; ¾ cup biscuit mix (recommend: Bisquick); 2 tsp cinnamon; 1 tsp pumpkin pie spice; 1 cup chopped pecans; 3 tbsp powdered sugar; 8 oz cream cheese (softened); ⅓ cup butter (softened); 1 cup powdered sugar (sifted); 1 tsp vanilla extract

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My Classic Pumpkin Roll is a delicious dessert that your whole family will enjoy for any of the fall holidays. It's a rolled, spiced pumpkin cake filled with sweetened cream cheese. The recipe uses a packaged biscuit mix to make it easy as pie!

What's your favorite thing about the Fall season? The beauty of changing leaves, bright orange pumpkins, boisterous hay rides, pots of yummy soup bubbling away on the stove?

Slices of pumpkin roll on a serving tray.

Fall is, I think, a season when we can all relax a little bit. A time to slow down from the frenzied, fun activities of summer and get ready for days snuggled up in front of a warm, cozy fireplace.

Fall also means it's time to switch gears in the kitchen. The cool, refreshing recipes of spring and summer give way to pots of stew, hearty casseroles and pumpkin!

This recipe is one of our family's favorites. BeeBop asks for it every year during the holidays. I made one a year or two ago to take to our neighborhood's annual Oktoberfest party. It was a sensational hit!

How to Make Classic Pumpkin Roll

Preheat the oven to 375.

Photo collage showing pan greased and lined with waxed paper

Grease the bottom and sides of a jellyroll pan. Line the greased pan with waxed paper and then grease the waxed paper. Set the pan aside.

Make the Cake Batter

Photo collage showing process of beating eggs and sugar together.

Beat the eggs with a mixer at high speed until they become thick and pale. Gradually add 1 cup sugar and beat until soft peaks form and the sugar dissolves (this takes 2 to 4 minutes).

Mixing bowl holding dry ingredients for cake batter.

In a separate small bowl, combine the biscuit mix and spices.

Photo collage showing the mixing of the wet and dry ingredients and the additional of the pumpkin puree.

Fold the pumpkin puree into the egg and sugar mixture. Then fold the dry ingredients into the pumpkin mixture making sure everything is well incorporated.

Cake batter spread into the prepared pan with pecans sprinkled over top.

Spread the batter evenly into the prepared pan. Sprinkle the batter evenly with chopped pecans. Bake for 13 to 15 minutes.

Roll the Warm Cake in a Tea Towel

A few minutes before you're ready to remove the cake from the oven, sift 2-3 tablespoons of powdered sugar over a clean cloth towel.

Pro tip: you'll want to use a woven towel, not a terry cloth towel for this step.

Take the cake out of the oven and immediately turn it out onto the sugared towel. Carefully peel off the wax paper.

Starting at the narrow end, roll up the cake and towel together.

Cake rolled in a tea towel resting on a metal cooling rack.

Place the rolled cake and towel on a wire rack seam side down and allow it to cool completely (about 30-40 minutes).

Prepare the Cream Cheese Filling

Photo collage showing ingredients for the cream cheese filling being mixed in a bowl.

When the cake is completely cool, beat the softened cream cheese and softened butter at medium speed with an electric mixer until creamy. Add 1 cup powdered sugar and vanilla and beat that in until combined.

Photo collage showing the cooled cake being filled with sweetened cream cheese and re-rolled.

Carefully unroll the cake and spread it with cream cheese mixture. Re-roll the cake without the towel.

Pro tip: I have made this roll dozens of times and I've never made one that did not crack in several places (see the top left panel above?). When (not if) this happens to you, don't panic. You're going to go right ahead and fill it and re-roll it, dust it with powdered sugar and no one is going to know that the cake cracked, okay? Honestly, it works out perfectly in the end. Trust me.

Rolled cake with filling resting on a tea towel.

See? All rolled up and looking great!

Place the roll on a serving plate, seam side down, cover with plastic wrap and chill for at least 2 hours. When you're ready to serve, dust the top generously with powdered sugar.

Oh, and don't worry about all that goop that sticks to your towel. Just a quick rinse in the kitchen sink will take care of every bit of it!

Pro Tips:

Make sure the cake is totally cooled before adding the cream cheese filling. If the cake is still warm, the filling can melt.
To keep the cake cracking to a minimum work fast when inverting and rolling it. Just go for it!
If you're cooking this Classic Pumpkin Roll the same day you plan to serve it, you'll need to make it early in the morning so that you'll have plenty of time for cooling the cake and at least two hours of refrigeration time before serving.
To add even more flavor to the delicious cream cheese filling you could stir in about a third of a cup of either apple butter or apricot preserves.

FAQs

What is a "jellyroll pan"?

A jellyroll pan is a small baking pan. The standard measurements are 15" x 10" x 1" deep. If you don't have a jellyroll pan, unfortunately there really isn't a good substitute. I have one that I've owned for almost 30 years and it probably cost less than $15. I'd consider it a good investment.

Can I freeze my Classic Pumpkin Roll?

Absolutely. You can make this recipe up to two months in advance, wrap it very well and freeze it until needed. Thaw overnight in the refrigerator and then allow it to sit out at room temperature for about 15 minutes before serving.

Should I keep it refrigerated?

Yes. After serving, cover the pumpkin roll and store it in the refrigerator.