Just like the title suggests, this is my grandma’s Pumpkin Roll with Cream Cheese Filling recipe! As you can imagine, this recipe is a bit nostalgic, especially since she has gone home to be with the Lord! It brings back childhood memories of visiting for Thanksgiving and Christmas – she always had fabulous sweet treats for us, and this was one of them!
This is my first attempt at this recipe. To be honest, I’ve always been intimidated by it. Much like I’ve done with other recipes, I conjured up the idea that this was going to take hours to make and be extremely difficult! I’m happy to report quite the contrary – it’s very easy to make!
I was so intent on following the recipe that I forgot to spray the parchment paper. Thankfully it separated from the cake just fine!
The recipe said to roll in a towel and then cool. I was a bit hesitant about this step, especially since I never watched my grandma make this recipe. But, I decided that if it was in her directions I’d better not skip this step! Rolling it before it cools gives it the shape it needs. 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!
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. Spray the paper with Pam. Mix together the ingredients, pour in pan and spread to the edges of the parchment paper. Bake at 375 for 15 minutes.
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!
It’s been years since I’ve had a pumpkin roll, and the finished product tastes just as I remembered! Plus, I was able to introduce a new recipe to Trent!
This 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!
More Yummy Holiday Recipes:
Cinnamon Swirl Swedish Tea Ring
4 Ingredient Peanut Butter Cheesecake Balls
I am VERY impressed!! I never tried to make this recipe of hers. She always intimidated me with her wonderful skills in the kitchen. Cooking and baking for others was her love language and we all loved her dearly for the legacy that she has left us.
Well thanks! You should definitely try to make it because it looks a lot harder to make than it really is!
I agree – cooking was her love language! I’m thankful that she shared her wonderful recipes with us!
Love to make things ahead for the holidays and this sounds so good. Can I freeze it.
You sure can. In fact, I’ve frozen mine for a couple months. Just make sure to wrap it in cling wrap and then foil!
Thanks for hosting the party and featuring my Pumpkin Roll Cathy!
I appreciate you stopping by and letting me know!
Thank you do much for sharing your recipe with me. It was so easy to make and delicious to eat.
Thank you for your encouragement! I’m so excited to hear that you enjoyed the Pumpkin Roll, and I appreciate you letting me know!
Just so you know, you can wrap these well in plastic wrap, then in foil and freeze for later in the holidays.
Thanks so much for the tip, Frankie!
This looks like a yummy cake. I think my family will love it. Thanks!
It sure is, Shelly! I think your family will love it too! :O)
[…] Grandma’s Pumpkin Roll with Cream Cheese Filling […]
This looks soo delicious! Pinned for the future! :) Coming from Blogging on the Side…
Just wait until you try it, Kate!
Thanks for stopping by, pinning and commenting!
i just made your pumpkin rol recipe it looks so good, can’t wait to try it. i saved this recipe to my favorites for in the future if it turns out.
I hope you enjoyed it, Shelley!
Thanks for stopping by!
This is wonderful! I just made it, so simple and so delicious! I love to bake but am not so good at it! This roll came out perfectly!
I’m thrilled to hear that it turned out so well, Brittany! I’m all about simple food that tastes great.
Thanks for stopping by and commenting!
has anyone used parchment paper instead of wax paper?
I’ve haven’t, Misty, but I’m sure it would work just as well!
I’m new to pumpkin rolls and baking…. What type of flour? I’ve ran across many different types. All purpose, self rising, cake flour… Forgive me for my ignorance.
No problem at all, Patricia! You’re right, there are tons of different types of flour. I used self rising flour for this recipe!
Welcome to the world of baking – I hope you’ll have a blast making this pumpkin roll!
[…] bought one every year. They are sooooo amazing. I have no idea what recipe she uses, but here are a […]
How long do you cool this before adding cream cheese? I tried this once before and it fell apart. Tasted delicious tho! I’m assuming I didn’t let it cool long enoigh..
I would definitely wait at least 2-3 hours (or until completely cool) before adding the filling. If you need to fill it quicker, you could try putting it in the refrigerator to chill.
Thanks for stopping by!
Yah!!! So excited. I made the pumpkin roll to take to my in-laws for Thanksgiving!! It is beautiful and tastes AMAZING!! I added a little cinnamon and pumpkin pie spice to my filling!!!
Thanks so much for sharing!
That’s wonderful, Tammy! Thanks for letting me know.
Just made this and it looks delicious! Quick question… my filling was kind of runny, so it didn’t look pretty and tightly rolled like yours. Suggestions?
Emily, if you haven’t already put it on your roll, you could thicken up your filling by adding a bit more confectioner’s sugar. If you’ve already put it on your roll, you could place it in the fridge. (This might thicken it up and keep the roll tight.)
I hope you enjoyed your pumpkin roll!
This looks delicious! Your Grandma’s recipe sounds wonderful! =)
Thanks, Melissa…it sure is!
I appreciate you spreading the love by pinning it!
I tried this recipe and I love it! It’s very easy! I had never made any kind of cake roll before trying this recipe, so I was a little concerned at first, but after making it, and it turning out great, my confidence was boosted! :-)
I’m so excited to hear that, Andrea! Thanks for stopping by and letting me know!
I just tried to make your recipe but my filling came out dark and lumpy…how did you make it look so perfect??
I’m sorry to hear that, Mallorie!
To keep it from being lumpy, next time try mixing the cream cheese, butter and vanilla, then slowly add the powdered sugar.
So this recipe did not work for me at all, and I have no idea what went wrong, it just wouldnt cook, after 20 minutes in at 375 I thought it would be enough so I tried to take it off the wax paper and it just stuck to it… and I put a lot of pam on it, so what happened that all of you guys had an easy time of it but mine turned into a gooey mess that I had to throw out…
I’m so sorry to hear that it didn’t turn out for you, Aaron!
This looks so good! I remember having something like this when I was young and loving it. I’ll have to try it! Pumpkin + cream cheese….mmm!
Thanks for sharing on Monday Funday!
You’re oh so right, Holly. can’t go wrong with pumpkin and cream cheese! :o)
This looks fabulous! Love recipes that make us think of our loved ones. I just made homemade Applesauce tonight and it reminded me so much of my great Grandma. Thanks for sharing at the #HomeMattersParty – hope to see you again next week.
I do too, Chelsea! :O)
are the ingredients enough just for 1 roll or more?
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[…] Pumpkin Roll with Cream Cheese Filling […]
I am 61 years old and this is the first time I made a Pumpkin Roll. It was easy and so delicious!! I’m anxious for Thanksgiving day to surprise my family and see what everyone says. Thanks for sharing your recipe!
Oh how that makes me smile, Cathy!
Thank you so much for sharing!
So I made this today with a few changes. Brown sugar instead of white, a whole tsp cinnamon, a couple tablespoons of real maple syrup, and a whole cup of fresh pumpkin. The batter was thinner so I baked it for longer on a lower temp. For the filing, I added more butter because, butter. I also whipped it make it fluffy and light. Because of the extra moisture in my cake, it stuck to the tea towe quite a bit so I don’t think I’ll use that method again. Anyway, incredibly moist and rich! Great recipe!!
Good for you for mixing up the recipe…that’s the best way to cook!
[…] Grandma’s Pumpkin Roll with Cream Cheese Filling from Thrifty T’s Treasures […]
like your recipe and im baking it right now
Thanks so much for the recipe it’s greatly appreciated and it’s going to be one on my favorite
I’ve made this a few times already and love it and I used all purpose flour instead of self riseng flour and the next time I’m going to use self riseng flour iether way it’s great and again thanks
This is my first time at making a pumpkin roll and it is in the oven as I write this. Will let yo know later how I done. I’m sure the recipe is great.!
This was a huge hit at our Thanksgiving dinner today. It didn’t have as much pumpkin flavor as I expected but it definitely was delicious! Total keeper!
I’m so excited to hear this. Thank you for letting me know, Pauline!
Where is the full recipe?
It is here on this post.
The only recipe I see is for the cream cheese frosting inside can you email me the full recipe please to [email protected] this looks just like my grandmas old recipe and I would love to make it for holiday in remembrance of her