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Pumpkin Cream Cheese Roll


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For the Cake:  

3/4 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp cinnamon

 ¼ tsp cloves

1/2 tsp ginger

¼ tsp nutmeg
(or substitute 2 tsp pumpkin spice for these 4 spices)

1/4 tsp salt

3 large eggs

1 cup granulated sugar

2/3 cup pumpkin puree

2 tsp vanilla extract

For the Filling:

8 ounces cream cheese, at room temperature

1 cup icing sugar, sifted

6 Tbsp butter, room temperature

1 tsp vanilla extract


Preheat oven to 375F and line a 10”x15” jelly-roll sheet with parchment paper. Cut the paper so it has an extra inch on the sides, you’ll use this excess paper to pull the cake out of the pan after baking. If the paper moves around too much, sprinkle a little bit of water onto the pan and spread it all over the pan.  Lay the paper over it, pressing on it to secure it. 

Measure flour, salt, spices, baking powder, and soda into a medium bowl and whisk together, set aside.

Combine eggs, vanilla, and granulated sugar in a large bowl and whisk until light in colour and smooth.

Add the pumpkin puree and mix until smooth.

Pour the dry mixture into the wet and fold in until just combined.

Transfer the batter into your prepared baking sheet and use a spatula or offset spatula to smooth out. The batter will be quite thin in the pan. Bake for 13-15 minutes, until the center springs back when pressed lightly.

While the cake bakes, prepare a thin kitchen towel by dusting it with icing sugar. When the cake is done and is still hot, lift it out of the pan and invert onto the sugared cloth.  

Peel back the parchment paper and roll the cake up tightly in the tea towel. Place the rolled cake aside to cool completely.  

Make the cream cheese frosting by creaming the butter and cream cheese together until smooth, using either a stand mixer or hand mixer. Add the vanilla and icing sugar and beat until fluffy and smooth.  

Unroll the cake, you can leave it spread out on the tea towel. Don’t worry if the edges curl a bit or if it cracks, as you’re rolling it back up again. Spread the frosting on the cake, leaving about half an inch unfrosted on all sides.  

Roll the cake back up from the short side and place on a serving tray. Refrigerate for at least an hour so the icing can set up. Slice a little bit off each end to expose the pretty layers in the roll. Once the cake is chilled, dust with powdered sugar and cut into slices with a serrated knife.


This vintage recipe first appeared on Libby’s can of pumpkin puree to help sell their product and it has stood the test of time. It’s similar to a pumpkin cream cheese muffin, but better, as you get more of the delicious tangy, creamy filling. Easier to make than a pie, it’s the perfect dessert to follow a heavy holiday meal. The size of the pan is important, as you are baking a very thin cake. A full baking sheet is too big as there’s not enough batter to cover that space. A half sheet pan works in a pinch, you just don’t end up with as many pretty rolls in each slice as it bakes up a bit thicker. Don’t go any smaller than that, a 9 x 13 pan will not work.  Yes Chef has the perfect one on their website. Or call your retired neighbour or your mom, they probably have a jelly roll pan lounging in a cupboard somewhere! 

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