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

Nothing says cozy quite like rolling a tender, spiced pumpkin cake around a luscious cream cheese filling. This Pumpkin Roll with Cream Cheese Filling Recipe strikes the perfect balance of moist pumpkin flavor and creamy sweetness—and trust me, once you try it, you’ll understand why it’s a holiday favorite in my kitchen.

Three slices of brown cake roll with a thick white cream swirl inside are stacked inside a shiny blue plate. The cake texture looks soft and slightly crumbly while the cream is smooth and dense. Behind the plate, there is a white rectangular plate holding the rest of the cake roll. To the left of the plate, there is a white cup filled with black coffee. The setting is on a white marbled surface with a piece of black and white cloth partially visible in the 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

This recipe holds a special place on my dessert table because it’s both approachable and elegant—a homemade pumpkin roll that’s soft, flavorful, and wrapped with luscious cream cheese filling. It’s truly a showstopper that isn’t intimidating to make at all.

Perfect texture: The cake’s tender crumb rolls up without cracking when properly cooled—no stress needed!
Balanced flavors: Warm pumpkin spices and smooth cream cheese filling create a mouthwatering combination you’ll crave again and again.
Make-ahead friendly: Prep it a day early, chill, and slice when ready—ideal for busy holiday hosts.
Customizable: From adding nuts to playing with spice blends, you can tweak it to your taste and occasion.

The image shows a brown roll cake with a creamy white filling swirled inside, placed on white parchment paper over a white marbled surface. The roll cake has a slightly textured outer layer dusted lightly with powdered sugar, and the cream filling is smooth and thick, forming a spiral pattern inside the cake. In the background, there are white cups filled with coffee and a white plate stacked with more slices of the roll cake. The front slice is partially visible, showing the same swirl pattern and soft texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Pumpkin Roll with Cream Cheese Filling Recipe plays a key role in texture and flavor. Choose real pumpkin puree instead of canned pie filling for a fresh taste, and make sure your cream cheese and butter are softened for a silky-fine filling.

Flat lay of vibrant orange pumpkin puree dollops, a small heap of warm brown pumpkin pie spice, smooth cream cheese blocks, soft golden butter chunks, bright white powdered sugar piles, a cluster of shiny brown eggs, and a scattering of granulated sugar crystals, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: Gives structure without making the cake tough—spoon and level for the most accurate measurement.
Pumpkin pie spice: The classic combo of cinnamon, nutmeg, and cloves creates that unmistakable pumpkin flavor.
Baking powder & baking soda: Work together to give a light, tender crumb with just enough lift.
Salt: Balances sweetness and enhances the pumpkin’s natural flavor.
Eggs: Help bind and add richness to the cake—room temperature is best for even mixing.
Granulated sugar: Sweetens and helps create that nice cake texture.
Vanilla extract: Adds depth and warmth to both cake and filling.
Pumpkin puree: Make sure it’s plain pumpkin puree, not pie filling, for best consistency.
Powdered sugar: For dusting the cake pre-roll and sweetening the filling smoothly.
Cream cheese: The star of the filling—choose full-fat for creaminess and tang.
Salted butter: Adds flavor and richness to the cream cheese filling, helping it spread perfectly.

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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

I love to switch things up by adding chopped pecans right on top before baking—it adds a delightful crunch that contrasts beautifully with the soft cake. But don’t hesitate to play with the spices or swap in gluten-free flour if that suits your dietary needs.

Variation: Sometimes, I add a pinch of ground ginger or nutmeg for a spicier twist, and it always impresses guests who appreciate a bolder flavor.
Diet-friendly: To make it dairy-free, try using a vegan cream cheese and a non-dairy butter alternative; the results are surprisingly delicious!

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

Step 1: Prep the Pan and Dry Ingredients

Start by lining a 10x15 inch jelly roll pan with parchment paper and giving it a good spray of nonstick cooking spray—this helps the cake come out easily. Next, whisk together your flour, pumpkin pie spice, baking powder, baking soda, and salt so they’re evenly combined. I always set this aside while I work on the wet ingredients.

Step 2: Whip Up the Batter

Using a stand mixer or handheld mixer on high, beat the eggs, sugar, and vanilla until the mixture is pale and frothy—about 2 to 2 ½ minutes. This step gives your cake that wonderful lift and lightness. Then mix in the pumpkin puree just until blended. Folding in the dry ingredients gently keeps the batter airy, which is key to that tender crumb.

Step 3: Bake and Prepare to Roll

Spread the batter evenly in your prepared pan and bake at 375°F for 12–14 minutes. You’ll know it’s ready when the center bounces back lightly to the touch. While the cake is still warm, sprinkle a tea towel with powdered sugar (3 tablespoons works well) using a sifter—that keeps the cake from sticking when you roll it.

Here’s a trick: immediately run a knife along the edge of the cake to loosen it, then flip the cake onto your sugared towel. Peel off the parchment paper carefully, dust the cake’s top with more powdered sugar, and gently roll the cake with the towel attached. This sets the shape and prevents cracking as it cools.

Step 4: Make the Cream Cheese Filling

Beat together softened cream cheese, butter, and vanilla on high speed until smooth, then gradually add powdered sugar and mix again until completely creamy. This filling is luscious and not overly sweet—perfect balance for the spiced pumpkin cake.

Step 5: Assemble the Roll

Unroll the cooled cake carefully; don’t worry if it curls a bit—that’s totally normal. Spread the cream cheese filling evenly, leaving a small border around the edges so the filling doesn’t squeeze out when you roll it back up. Roll slowly and evenly, then wrap in plastic wrap and chill for at least 2 hours to let it set.

Top Tip

Over the years, I’ve learned a few tricks that make this Pumpkin Roll with Cream Cheese Filling Recipe easier and more foolproof. These are the tips I wish I had when I first started making rolled cakes:

Don’t Skip the Towel: Rolling the cake in a powdered sugar-dusted towel while warm conditions the cake to keep its shape and prevents cracks when you roll it with the filling.
Room Temperature Ingredients: Using room temp eggs, cream cheese, and butter blends everything smoothly and avoids lumps in your filling.
Chill Before Slicing: Refrigerating the finished roll makes slicing much cleaner and helps it hold together when serving.
Serrated Knife: A serrated bread knife cuts through the roll beautifully without squashing or tearing it.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it simple—a light dusting of powdered sugar right before serving adds a festive, snowy touch and a bit of extra sweetness. Sometimes, I sprinkle chopped toasted pecans over the top for a beautiful crunch and nutty flavor that perfectly complements the pumpkin and cream cheese.

Side Dishes

This pumpkin roll pairs wonderfully with a hot cup of coffee or chai tea. For a holiday spread, I like serving it alongside whipped cream and fresh fruit like sliced apples or pears to balance the richness.

Creative Ways to Present

For special occasions, I once turned the pumpkin roll slices into a layered trifle with whipped cream and crushed gingersnaps—unexpected but so fun! You can also pipe festive designs with leftover filling on top or arrange slices on a platter with edible flowers for a stunning centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Store any leftover pumpkin roll wrapped tightly in plastic wrap or in an airtight container in the refrigerator. It keeps beautifully for up to a week, and honestly, it tastes even better the next day once the flavors meld even more.

Freezing

I’ve frozen this pumpkin roll wrapped in plastic wrap and heavy-duty foil with great results. Freeze for up to 3 months, then thaw overnight in the fridge. The texture holds up remarkably well, so it’s perfect for making ahead of time for parties or holidays.

Reheating

I usually serve pumpkin roll chilled or at room temperature. If it’s been refrigerated and you want it softer, let it sit out for 15-20 minutes before slicing. Avoid microwaving—it can make the cake soggy and the filling too soft.

Frequently Asked Questions:

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

It’s important to use plain pumpkin puree rather than pumpkin pie filling, which contains added sugars and spices. Using the pie filling can throw off your cake’s texture and sweetness, so stick with pure pumpkin for best results.

How do I prevent the pumpkin roll from cracking when rolling?

The best trick is to roll the cake while it’s still warm, using a powdered sugar-dusted towel directly on the cake. This 'pre-roll' sets the shape and helps the cake bend without cracking when filled and re-rolled after cooling.

Can I make this pumpkin roll ahead of time?

Absolutely! This pumpkin roll actually improves after chilling for a few hours or overnight. Wrap it tightly in plastic wrap and refrigerate for up to two days before serving to let the flavors marry and the filling set perfectly.

What’s the best way to slice the pumpkin roll?

Use a sharp serrated knife to slice cleanly without squashing the roll. For the neatest slices, chill the roll well before cutting and wipe the knife clean between slices.

Final Thoughts

I cherish this Pumpkin Roll with Cream Cheese Filling Recipe because it fills my home with warmth and the joyous scent of autumn baking. It’s a dessert that feels like a hug in every bite and one I’m always excited to share. Give it a try—you’ll love how rewarding and delicious it is to pull off this classic at home. I promise, your friends and family will ask for seconds!