My grandma’s pumpkin roll is the perfect dessert to take to a party. Not only will your friends and family love the taste, they’ll also think it took hours to make! Shhh…it’ll be our little secret!

Looking for easy desserts? Look no further than this Pumpkin Roll with Cream Cheese Filling recipe. Not only does it melt in your mouth but you’ll fool your guests into thinking it took hours to make!

With this being my grandma’s recipe, it holds a bit nostalgia, especially since she has gone home to be with the Lord!

Whenever I make a pumpkin roll it brings back childhood memories of visiting Pennsylvania for Thanksgiving and Christmas. My grandma always had fabulous sweet treats for us, and this was one of them!

pumpkin roll batter being poured into jelly roll pan

The first time I attempted to make a pumpkin roll I was very intimidated.

I had conjured up the idea that it was going to take hours to make and be extremely difficult.

I’m happy to report that it’s quite the opposite. Pumpkin rolls are very easy to make! (My grandma had us fooled all of those years. Ha!)

peeling wax paper off of pumpkin roll

It seemed odd to me to the recipe said to roll the pumpkin roll in a towel to cool. It turns out that this is how the pumpkin gets its rolled shape.

pumpkin roll being rolled in a dish towel
pumpkin roll ready for frosting

The edges look a bit curly when you unroll it to add the cream cheese filling, but that won’t stop you from spreading it to the edges!

pumpkin roll with cream cheese filling ready to be rolled up
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Grandma’s Pumpkin Roll with Cream Cheese Filling

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

Line a 10×15 jelly roll pan with parchment paper and spray the paper with cooking spray.

Mix together the ingredients, pour in pan and spread to the edges of the parchment paper.

Bake at 375 for 12-14 minutes or until toothpick inserted in center comes out clean.

Let cool in pan for 5-10 minutes. (This step is important to keep your roll from cracking.)

Turn onto a linen tea towel sprinkled with confectioner’s sugar. Peel off parchment paper. Roll in towel and cool.

Cream Cheese Filling:

  • 2 teaspoons soft butter
  • 3/4 teaspoon vanilla
  • 8 oz cream cheese, softened
  • 1 cup confectioner’s sugar

Mix well and spread on unrolled cake.

Re-roll and chill before serving!

Garnish with confectioner’s sugar if desired!

sliced pumpkin roll ready to be eaten

You’ll find that the finished product is absolutely beautiful, and your family will love how fabulous it tastes.

My family always requests a pumpkin roll at our get-togethers, and I’m happy to oblige!

If you liked my grandma’s pumpkin roll recipe, you might also like these recipes: