Name: Pumpkin Roll with Cream Cheese Filling Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 4 h 28 min
Cuisine: American
Ingredients: ¾ cup all purpose flour spooned and leveled; 3 teaspoons pumpkin pie spice; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon table salt; 3 large eggs room temperature; 1 cup granulated sugar; 2 teaspoons pure vanilla extract; ⅔ cup pumpkin puree not pumpkin pie filling; ¼ cup powdered sugar; 8 ounce package cream cheese room temperature; 6 tablespoons salted butter room temperature; 1½ teaspoons pure vanilla extract; 1½ cups powdered sugar

There’s something so comforting about the warm spices and creamy texture of a classic autumn treat. This Pumpkin Roll with Cream Cheese Filling Recipe brings together a tender pumpkin cake and a luscious, tangy filling that makes every bite feel like a cozy hug. Trust me, it’s worth carving out the time—you’ll be glad you did!

Three slices of a rolled cake sit on a blue plate with a thin gold rim, each slice showing two main layers: a brown cake layer spiraled with a thick, creamy white filling in the center. The cake looks moist and soft with a slightly rough texture, while the filling is smooth and dense. Behind the plate, the rest of the roll cake rests on a white rectangular plate, showing the same brown cake and white filling pattern. To the left, a white cup filled with dark coffee adds contrast to the scene. The setting includes a white marbled surface with a black and white checkered cloth partially visible in the lower left corner. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Pumpkin Roll with Cream Cheese Filling Recipe
Top Tip
How to Serve Pumpkin Roll with Cream Cheese Filling Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Pumpkin Roll with Cream Cheese Filling Recipe

Why You'll Love This Recipe

I still remember the first time I rolled this pumpkin cake—clutching that warm towel, nervously peeling back the parchment, and then slowly rolling it up without cracking. It’s truly a showstopper when it comes to festive desserts, but don’t let the rolling intimidate you. Once you get the hang of it, you’ll see how rewarding this recipe really is.

Perfectly Moist Pumpkin Cake: The blend of pumpkin puree and spices make every bite soft and flavorful without being soggy.
Cream Cheese Filling That’s Dreamy: Rich, smooth, and just sweet enough, this filling balances the spices perfectly.
Impressive yet Easy: It looks like a fancy bakery dessert, but the steps are straightforward, even if you’re new to rolled cakes.
Make-Ahead Friendly: Prepare it the day before your event—the flavors deepen and slicing gets easier once it’s chilled.

The image shows a rolled cake with two main layers: the outer layer is a brown sponge with a soft texture, and the inside is filled with a thick, creamy white layer that spirals tightly around the cake. The cake's surface is lightly dusted with powdered sugar. It sits on white parchment paper placed on a white marbled surface. In the background, there are two white cups filled with a dark liquid and a white bowl containing a cream-like substance. A sliced piece of the cake lies in front of the roll, showing the same spiral pattern of brown and white layers. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This pumpkin roll thrives on simple, classic ingredients that come together for comfort and flavor. Using real pumpkin puree—not pie filling—is key to keeping the texture just right and avoiding excess sweetness. Quality cream cheese and fresh spices elevate the filling and cake beautifully.

Flat lay of vibrant orange pumpkin puree in a small glass bowl, a heap of golden granulated sugar crystals, smooth blocks of cream cheese and salted butter side by side, a cluster of warm brown pumpkin pie spice powder, a scattering of white powdered sugar dusted gently around, fresh large brown eggs with smooth shells, and a small bottle of clear vanilla extract with a wooden cork, all beautifully arranged with soft natural light and subtle shadows placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All Purpose Flour: Gives structure while keeping the cake tender—spoon and level it for accuracy.
Pumpkin Pie Spice: The soul of this recipe, blend of cinnamon, nutmeg, and cloves that make pumpkin sing.
Baking Powder & Baking Soda: Work together to help the cake rise lightly without being cakey dense.
Salt: A little salt enhances the sweetness and spice.
Eggs: Room temperature eggs whisked to frothy perfection create lift and lightness.
Sugar: Granulated sugar sweetens while helping the cake brown.
Vanilla Extract: Adds warmth and depth to both cake and filling.
Pumpkin Puree: The star ingredient—use pure pumpkin, not pie filling, for true flavor and texture.
Powdered Sugar: Used for dusting and sweetening the filling smoothly.
Cream Cheese: The base of the filling that’s rich and tangy when softened properly.
Salted Butter: Adds creaminess and balance to the filling, so it's not too sweet or tangy.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this pumpkin roll is how easy it is to tweak for your tastes or dietary needs. Over time, I’ve played with a few variations, and you might find one of these sparks your kitchen creativity!

Variation: Sometimes I fold in finely chopped pecans right into the batter before baking—it adds a lovely crunch that pairs perfectly with the soft cake and creamy filling.
Dairy-Free Option: You can swap cream cheese and butter for dairy-free versions to enjoy a vegan-friendly treat.
Spice It Up: For a bit more warmth, sprinkle a pinch of ground ginger or allspice into the mix.
Sweetness Level: Adjust the powdered sugar in the filling to your liking—less if you prefer tangier, more if you like it extra sweet.

Step-by-Step: How I Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prep Like a Pro

First things first—I preheat the oven to 375°F and line my 10x15-inch pan with parchment paper, spraying it lightly with nonstick spray. Using parchment is a lifesaver when it comes time to flip the cake out, so don’t skip or substitute with foil!

Step 2: Mix Dry and Wet Separately

Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt, then put that aside. In another bowl, beat eggs, sugar, and vanilla on high for 2 to 2 ½ minutes; I go until it’s frothy and lighter in color—that’s when you know the eggs are aerated for fluffiness.

Step 3: Combine Gently

Mix pumpkin puree into the egg mixture just until blended—no overmixing here! Then fold in the dry ingredients slowly. This gentle mixing keeps the cake tender and prevents toughness.

Step 4: Bake and Roll

Spread the batter evenly in your prepared pan and bake 12–14 minutes. While it bakes, dust a thin kitchen towel with powdered sugar—that’s going to help prevent sticking when we roll. Once done, run a knife around the pan edges, flip the cake onto the towel, peel off the parchment, dust the top, and begin rolling while still warm. I learned the hard way to roll quickly and gently to avoid cracks.

Step 5: Whip the Cream Cheese Filling

Beat cream cheese, butter, and vanilla together until smooth, then slowly mix in powdered sugar. The key is using room temp ingredients to get that creamy, spreadable texture without lumps.

Step 6: Unroll, Fill, and Re-Roll

Once your cake is fully cooled, carefully unroll it. Spread your filling evenly, leaving a little edge, and roll it back up. Wrap it tightly in plastic wrap and chill at least 2 hours to let it set up—it really helps with slicing later on.

Top Tip

After making this pumpkin roll a handful of times, I’ve learned that a few little tricks make all the difference between a cake that cracks and one that rolls up like a dream, so here are my best tips:

Roll the Cake Warm: Rolling the cake while it’s still warm and pliable prevents cracking—don’t wait to cool before rolling.
Use a Powdered Sugar-Dusted Towel: It stops the cake from sticking and helps you roll smoothly.
Chill Thoroughly Before Slicing: The filling firms up, making neater slices possible; I usually chill for a minimum of 2 hours.
Serrated Knife Is Your Friend: A good serrated knife cuts cleanly through the cake roll without squashing it.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I love dusting the pumpkin roll lightly with powdered sugar just before serving—it gives such a festive look! Sometimes, I sprinkle a few toasted pecan halves on top or scatter a pinch of cinnamon for that extra cozy touch.

Side Dishes

This roll is perfect all on its own, but if you’re serving at a party, I like pairing it with hot apple cider or a simple scoop of vanilla ice cream. It complements the creamy filling so well and adds a nice temperature contrast.

Creative Ways to Present

For special occasions, I’ve laid sliced pumpkin rolls on a wooden serving board surrounded by fresh cranberries and cinnamon sticks—it makes a stunning centerpiece that doubles as a tasty buffet. You might also drizzle a little salted caramel sauce over slices for a decadent finish.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll keeps beautifully in an airtight container in the fridge for up to a week. I usually slice it only when I’m ready to serve to preserve freshness. The flavors somehow deepen after a day or two, so it’s a dessert that keeps on giving.

Freezing

I’ve frozen wrapped pumpkin rolls a few times with great success—just wrap tightly in plastic, then foil, and freeze for up to 3 months. When ready, thaw overnight in the fridge. This trick is perfect for prepping ahead of holiday gatherings.

Reheating

I usually enjoy my pumpkin roll chilled or at room temperature, but if you prefer a warmer bite, letting it sit out for 15–20 minutes before slicing works wonders. Avoid microwaving as it can soften the filling too much and make slicing tricky.

Frequently Asked Questions:

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, as the latter contains additional sugars and spices that can alter the cake’s texture and sweetness. Pure pumpkin keeps the flavor authentic and the batter consistent.

My cake cracks when I roll it—how can I fix that?

Rolling the cake while it’s warm and moist is crucial to prevent cracking. Make sure to dust the kitchen towel generously with powdered sugar before rolling, and roll gently without pressing too hard. If it still cracks, chill the cake a bit to firm it slightly before trying again.

How long can I store the pumpkin roll in the fridge?

You can store the pumpkin roll in an airtight container in the refrigerator for up to 7 days. Just keep it well wrapped to maintain moisture and prevent it from absorbing other fridge odors.

Can I make this recipe ahead of time for a party?

Absolutely! This pumpkin roll actually benefits from sitting in the fridge for a few hours or overnight—the flavors meld and it becomes easier to slice neatly. Just wrap it well in plastic wrap and keep chilled until serving.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe holds a special place in my heart—not only because of its rich autumn flavors but because it’s such a rewarding project to tackle in the kitchen. From rolling that tender cake to spreading the creamy filling, it feels like a small celebration with every step. I can’t wait for you to try it and experience the joy of pulling a slice from this beautiful roll, sharing it with friends or family. You’ve got this!