Name: Pumpkin Roll with Cream Cheese Filling Recipe
Prep time: 15 min
Cook time: PT-497951H32M32S
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3/4 cup all-purpose flour; 1/2 teaspoon salt; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; 1 cup granulated sugar; 3 large eggs; 2/3 cup canned pumpkin (or homemade pumpkin puree); 1 teaspoon vanilla extract; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 teaspoon vanilla extract; 1 cup powdered sugar, plus more for dusting

Jump to Recipe· 4.1 from 57 reviews

If you are searching for a show-stopping autumn dessert that tastes as delightful as it looks, the Pumpkin Roll with Cream Cheese Filling Recipe is an absolute must-try. This luscious cake roll perfectly balances the warm, spiced flavors of pumpkin and pumpkin pie spice with a smooth, tangy cream cheese filling that will have everyone begging for seconds. It’s the perfect centerpiece for holiday gatherings or a cozy weekend treat by the fire.

Ingredients You’ll Need

Two clear glass bowls on a white marbled surface show a baking process. On the left, the first bowl holds three raw egg yolks with surrounding egg whites, a large pile of white sugar to the right, and a dollop of thick orange pumpkin puree with a slight texture in the center. On the right, the second bowl shows the same ingredients mixed into a smooth light brown batter with tiny bubbles on the surface. Both bowls have black rims and are viewed from above. Photo taken with an iphone --ar 4:5 --v 7

Don’t let this Pumpkin Roll with Cream Cheese Filling Recipe intimidate you—each ingredient is straightforward yet essential for creating that perfect moist texture, vibrant color, and warming spiced flavor we all love in a pumpkin dessert.

3/4 cup all-purpose flour: Provides structure and ensures the cake rolls without cracking.
1/2 teaspoon salt: Enhances all the flavors without being overpowering.
1 teaspoon baking soda: Helps the cake rise lightly for a tender crumb.
1 teaspoon ground cinnamon: Adds warm aromatic notes classic to pumpkin desserts.
1 teaspoon pumpkin pie spice: Brings that signature seasonal flavor that makes pumpkin rolls irresistible.
1 cup granulated sugar: Sweetens the batter perfectly, balancing the spices.
3 large eggs: Act as a binder and contribute to the cake’s moist texture.
2/3 cup canned pumpkin (or homemade pumpkin puree): The star ingredient that gives the roll its rich pumpkin flavor and vibrant orange hue.
1 teaspoon vanilla extract: Adds depth and rounds out the flavor profile.
8 ounces cream cheese, softened: For the creamy, tangy filling that complements the spicy cake beautifully.
2 tablespoons butter, softened: Helps achieve a smooth, buttery filling texture.
1 teaspoon vanilla extract (for filling): Enhances the cream cheese filling’s flavor.
1 cup powdered sugar, plus more for dusting: Sweetens the filling and makes for a pretty finishing touch on top.

How to Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 350 degrees Fahrenheit. Lightly grease a jelly roll pan, typically 10 by 15 inches, with non-stick cooking spray. Then place parchment paper on top and press it to stick, allowing an extra inch overhang along the long edges. This clever trick helps you lift the cake easily after baking and prevents sticking. Don’t forget to lightly grease the parchment paper as well—it’s the secret to a perfect roll!

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice until everything is blended evenly. These spices infuse the cake with that unmistakable fall aroma, while the flour and leavening ingredients ensure it bakes up light and tender.

Step 3: Combine Wet Ingredients

Separately, beat the eggs, sugar, pumpkin puree, and vanilla extract together until smooth and well combined. This mixture forms the luscious base of your pumpkin cake batter and promises moistness in every bite.

Step 4: Bring It Together and Bake

Gradually add the dry ingredient mixture to the wet, folding carefully until just combined and no dry streaks remain. Spread the batter evenly in your prepared pan to ensure an even bake. Bake for 12 to 15 minutes, but keep a close eye—every oven heats differently! You’ll know it’s done when a toothpick inserted in the center comes out clean.

Step 5: Roll While Warm

Once out of the oven, immediately lift the parchment paper and hot cake out of the pan onto a flat, heat-safe surface. Starting at a short end, gently and slowly roll the cake up with the parchment paper included. This step is key to shaping the perfect roll and prevents cracks. Let the rolled cake cool completely on a wire rack before moving on to the filling.

Step 6: Prepare the Cream Cheese Filling

While your cake cools, whip together the softened cream cheese, butter, powdered sugar, and vanilla extract with an electric mixer until smooth and fluffy. This luscious filling is creamy with a slight tang that perfectly offsets the pumpkin spices.

Step 7: Fill and Re-Roll

Once the cake has completely cooled, carefully unroll it and spread the cream cheese filling evenly over the surface, stopping about an inch from the edges to prevent the filling from squeezing out. Roll the cake back up without the parchment paper this time, wrap it tightly with plastic wrap, and refrigerate it for at least one hour to let it set beautifully.

The image shows two parts: on the left, a clear glass bowl filled with smooth, creamy white frosting with swirls on its soft surface, placed on a white marbled texture; on the right, a rectangular cake layer lying on brown parchment paper, partially covered with a thick, even layer of the same white frosting, with another rolled-up cake layer beside it ready to be unrolled for frosting, all set on the same white marbled texture with a folded black and white striped cloth visible at the bottom. photo taken with an iphone --ar 4:5 --v 7

Step 8: Serve with a Dusting of Powdered Sugar

Before serving, dust the top of your pumpkin roll lightly with powdered sugar for a pretty finishing touch. Slice into generous pieces and enjoy the magic of this classic dessert.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

A simple dusting of powdered sugar does wonders, but you can also elevate presentation by adding a few toasted pecans or a sprinkle of extra cinnamon on top. A dollop of whipped cream or a drizzle of caramel sauce pairs beautifully with each slice for added indulgence.

Side Dishes

This Pumpkin Roll with Cream Cheese Filling Recipe shines on its own but can also be served alongside a cup of spiced tea, hot apple cider, or a scoop of vanilla ice cream for a cozy, well-rounded dessert experience. Fresh berries or a light fruit compote offer a refreshing contrast to the richness.

Creative Ways to Present

For a festive touch, arrange several slices on a wooden board intertwined with autumn leaves and small pumpkins. You can also cut the roll into bite-sized pinwheels for party platters that invite everyone to dig in and share. Wrapping individual slices with a ribbon makes for charming edible gifts as well.

Make Ahead and Storage

Storing Leftovers

This pumpkin roll keeps wonderfully in the refrigerator when wrapped tightly with plastic wrap or stored in an airtight container. It will stay fresh and maintain its moist, luscious flavor for up to two days, making it perfect for preparing ahead of special occasions.

Freezing

You can freeze your baked, cooled cake roll unfilled by wrapping it securely in plastic wrap and then foil. Thaw it in the refrigerator before frosting. Alternatively, the fully assembled pumpkin roll with cream cheese filling can be frozen for up to one month—just be sure to wrap it very well to prevent freezer burn. Thaw overnight in the fridge before serving.

Reheating

Since this dessert is best served chilled or at room temperature, reheating is not necessary and may alter the creamy filling texture. Letting it sit out for 10 to 15 minutes before slicing allows it to soften slightly for the best bite.

FAQs

Can I use fresh pumpkin instead of canned for this recipe?

Absolutely! Just make sure to cook and puree your fresh pumpkin before measuring out 2/3 cup to use in the recipe. It adds wonderful freshness if you have the time.

What if I don’t have a jelly roll pan?

A rimmed baking sheet that is roughly the same size (about 10×15 inches) works well, just be sure to line it with parchment for easy removal and rolling.

How can I prevent the cake from cracking when rolling?

Rolling the cake while it’s still warm and using the parchment paper to help guide it makes cracking much less likely. Also, don’t overbake—keep a close eye during baking for a flexible cake.

Can I make the filling dairy-free?

Yes! Substitute cream cheese and butter with dairy-free alternatives like vegan cream cheese and margarine, and it should still be deliciously creamy and flavorful.

Is it possible to make this gluten-free?

Definitely. Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour, but remember to check that your baking soda and spices are gluten-free as well.

Final Thoughts

Nothing beats the joy of slicing into a beautiful pumpkin roll that’s as impressive as it is delicious. This Pumpkin Roll with Cream Cheese Filling Recipe captures the essence of fall in every bite, making it a cherished recipe to share with family and friends. Don’t be afraid to make it your own, and enjoy every warm, tender slice!