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A sliced pumpkin roll on a cutting board.
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Pumpkin Roll with Cream Cheese Walnut Filling

This Pumpkin Roll with Cream Cheese Walnut Filling is a unique alternative to pie and a gorgeous centerpiece for your holiday dessert table!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Servings: 10
Calories: 322kcal


Pumpkin Cake

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (not pie filling)
  • 3 eggs
  • 1 teaspoon fresh lemon juice
  • 3 to 4 tablespoons powdered sugar

Cream Cheese Walnut Filling

  • 8 ounces Neufchatel or regular cream cheese, softened
  • 1/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 cup finely chopped walnuts


For the Pumpkin Cake

  • Preheat oven to 375 F degrees . Cut a piece of parchment paper to fit a jelly roll pan or rimmed baking sheet that measures at least 10- by 15-inches or up to 12- x 17-inches. Spray the edges of the parchment paper and any exposed edges of the pan with non-stick cooking spray.
  • In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Whisk in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan and smooth it out evenly over the parchment paper with a rubber spatula or the back of a spoon.
  • Bake for 10 to 15 minutes depending on the size of your pan. Watch closely and do not over bake. Remove from oven and allow to cool in the pan for about 20 minutes.
  • Spread a clean kitchen towel on the counter, sprinkle it generously with powdered sugar, and turn the cake onto the towel parchment paper side up. Peel the parchment paper off.  Turn the edge of the towel over the narrow end of the cake. Carefully roll the towel up from the narrow end (lengthwise) with the cake in it. Let the cake rest in the towel for at least 30 minutes or more.

For the Cream Cheese Walnut Filling

  •  In a medium bowl, blend cream cheese, butter, vanilla, sugar, and lemon juice with an electric mixer. Set aside.

Assemble the Pumpkin Roll

  • Unroll the cake and spread the filling evenly over the surface. Sprinkle chopped walnuts over the filling. Roll the cake again, this time without the towel. Wrap the roll in heavy duty foil and refrigerate for at least an hour or more. When ready to serve, move the cake to a cutting board and slice into 1” slices. Sprinkle with additional powdered sugar if desired.


Total time does not include resting or chilling time so plan accordingly. I recommend making this recipe the day before you plan to serve it. Allow the foil wrapped pumpkin roll to rest in the refrigerator overnight. 
Foil wrapped pumpkin roll can be frozen for up to a month.


Calories: 322kcal | Carbohydrates: 47g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 278mg | Potassium: 161mg | Fiber: 1g | Sugar: 37g | Vitamin A: 4151IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg