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 truly comforting about a classic dessert that combines cozy fall flavors and a creamy texture, and this Pumpkin Roll with Cream Cheese Filling Recipe nails it every time. The tender pumpkin-spiced cake wrapped around the rich cream cheese filling melts in your mouth, making it a perfect treat for gatherings or a quiet afternoon indulgence.

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

This recipe has become a staple in my kitchen every autumn, and I’m excited to share why it deserves a spot in yours. It’s not just delicious — it’s straightforward to make and always impresses guests or family members with that beautiful rolled presentation.

Tender Pumpkin Cake: The cake manages to be soft yet sturdy enough to roll without cracking—trust me, that balance is key.
Rich Cream Cheese Filling: Creamy, sweet, and smooth, it adds the perfect contrast and richness to the spiced cake.
Beautiful Presentation: The rolled design with a swirl of filling looks impressive but is surprisingly easy to pull off.
Make-Ahead Friendly: You can prepare this a day ahead, which makes it a stress-free dessert for holiday dinners or special occasions.

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

All the ingredients come together harmoniously to create that perfect pumpkin roll texture and flavor. Look for fresh pumpkin puree, not the pie filling, for the best consistency and flavor balance. Here’s what I love about each ingredient:

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: Provides just enough structure to hold the roll shape without weighing it down.
Pumpkin Pie Spice: This classic blend brings warming notes of cinnamon, nutmeg, and cloves that define this dessert’s character.
Baking Powder & Baking Soda: These leavening agents help the cake rise to a light, airy texture that’s ideal for rolling.
Salt: Enhances all the flavors and balances the sweetness.
Eggs: Give the cake its richness and help bind everything together.
Granulated Sugar: Sweetens the cake while also aiding in tender crumb formation.
Vanilla Extract: Adds depth and luxury to both cake and filling.
Pumpkin Puree: The star ingredient delivering moisture, flavor, and that glorious orange hue.
Powdered Sugar: For dusting and smoothing the cream cheese filling to the perfect creamy consistency.
Cream Cheese: Creamy, slightly tangy component that balances sweetness and makes the filling decadent.
Salted Butter: Softened butter adds lushness and helps the filling hold together smoothly.

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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 putting my own little twists on this pumpkin roll depending on the occasion or my mood. You can easily make this recipe your own while still nailing that iconic flavor and texture.

Variation: One time, I added a handful of finely chopped pecans into the cream cheese filling for a subtle crunch, and it was a delightful surprise that guests loved.
Dietary swaps: Using a dairy-free cream cheese and butter substitute works well if you want a vegan-friendly version — just make sure everything is softened for the best texture.
Spice it up: Feel free to boost the pumpkin pie spice or add freshly grated ginger for an extra warm kick.
Presentation: I sometimes drizzle a bit of caramel sauce over slices for a festive finish when serving at parties.

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

Step 1: Prepping and Baking the Pumpkin Cake

Start by preheating your oven to 375°F and lining a 10x15-inch pan with parchment paper—this makes the rolling process so much easier later on. Give the parchment a quick spray with nonstick cooking spray to prevent sticking. Then, whisk together your dry ingredients: flour, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, beat the eggs, sugar, and vanilla on high for about 2 minutes until the mixture looks lighter and frothy—that’s where a handheld mixer is your best friend here! Mix in the pumpkin puree gently, then fold in your dry mixture carefully to keep the batter light. Spread evenly in the pan, and bake for 12 to 14 minutes until the top springs back lightly when touched. This timing is crucial—underbaking leads to cracks when rolling, overbaking makes the cake fragile.

Step 2: Rolling the Cake While Warm

This part intimidated me the first few times, but it’s easier once you get the hang of it! While the cake is baking, dust a thin tea towel generously with powdered sugar. Once the cake comes out, run a knife gently around the edges to loosen it from the pan. Flip the cake upside down onto the towel so the sugared side touches the cake. Peel off the parchment paper carefully (it’s hot!). Now, using the towel’s edge, start rolling the cake gently but firmly into a log while it’s still warm—rolling now helps prevent cracks later. Let it cool completely rolled up, which might take a couple of hours. Fully cooled and rolled cake means easier filling and re-rolling without stress.

Step 3: Making the Cream Cheese Filling

While the cake cools, whip up your filling. Beat the cream cheese, softened butter, and vanilla together until completely smooth—about a minute. Then lower the speed and add powdered sugar, increasing speed again to blend until silky. The key here is having your ingredients at room temperature; this prevents lumps and gives you that dreamy, pipeable filling.

Step 4: Assembling the Pumpkin Roll

Unroll your completely cooled pumpkin cake gently—it might curl slightly, but it won’t crack if cooled properly. Spread the cream cheese filling evenly over the cake with an offset spatula, but leave about a half-inch border around edges to avoid overflow. Roll it up again tightly but gently. Wrap it well in plastic wrap to hold its shape, then pop it in the fridge to chill for at least two hours. This resting time helps the flavors meld and makes slicing cleaner.

Top Tip

Over the years, I’ve learned that a few simple tricks transform this pumpkin roll from good to amazing. These tips will save you frustration and make sure your roll looks and tastes perfect.

Warm Cake Rolling: Always roll the cake while warm using a sugared towel to avoid cracks; this makes rolling later much easier.
Room Temperature Ingredients: For the filling, ingredients at room temp blend to a smooth cream that’s easy to spread.
Serrated Knife: When slicing, use a serrated knife to get the neatest cuts without squishing the roll.
Chilling Time: Don’t skip chilling before slicing—it helps the roll hold together and prevents messy slices.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar right before serving—it adds a lovely, festive touch without overpowering the flavors. Sometimes, I sprinkle a few chopped toasted pecans on top for crunch and color, especially when serving to company.

Side Dishes

This pumpkin roll is a sweet treat on its own, but if you’re serving it after a hearty meal, I enjoy pairing it with a cup of rich coffee or a spiced chai latte to match the cozy notes. A simple scoop of vanilla ice cream on the side can also elevate it into a more indulgent dessert.

Creative Ways to Present

For holiday parties, I’ve rolled out a version with cream cheese filling tinted slightly orange with a little food coloring and piped leaves along the roll’s top edge to mimic a pumpkin vine—it was a hit! You can also slice the roll into rounds and arrange them in a circle with a decorative drizzle of caramel or chocolate for an eye-catching platter.

Make Ahead and Storage

Storing Leftovers

Once sliced, I keep the pumpkin roll stored in an airtight container in the fridge. It stays fresh and moist for up to a week—perfect for enjoying a slice over several days without drying out.

Freezing

I’ve frozen whole pumpkin rolls wrapped tightly in plastic wrap and foil twice without any noticeable loss in texture or flavor. Just thaw it overnight in the fridge, and it’s ready to impress again.

Reheating

This dessert tastes great cold, but if you want to serve it closer to room temperature, take it out of the fridge about 20 minutes beforehand. Avoid microwaving slices as that can soften the roll too much and melty cream cheese leaks out.

Frequently Asked Questions:

Can I make the pumpkin cake ahead of time and fill it later?

Yes, you can bake the pumpkin cake a day in advance. Wrap it tightly to keep it moist and roll it to cool as usual. Add the cream cheese filling and re-roll just before serving or chilling overnight for best results.

What can I do if my pumpkin roll cracks when rolling?

Cracking usually happens if the cake cools completely flat or is overbaked. To prevent this, roll the cake while it’s still warm using the sugared towel, which helps the cake relax. If cracks appear when filling, press gently together to seal, the filling helps hide minor imperfections.

Can I substitute canned pumpkin pie filling for pumpkin puree?

It's best to use pure pumpkin puree because pumpkin pie filling contains added spices and sweeteners which can alter the recipe’s flavor and texture. Puree keeps the taste balanced and gives you control over the spices.

How should I slice the pumpkin roll for even servings?

Use a serrated knife and a gentle sawing motion to cut clean slices. Chill the roll well before slicing to firm up the filling. Cutting off the ends first gives an even, polished look to your serving pieces.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe has quickly become my go-to for fall desserts because it balances that nostalgic pumpkin spice goodness with creamy sweetness and a stunning presentation. I genuinely hope you give it a try—it’s one of those recipes that feels like a warm hug in dessert form. You’ll impress friends, enjoy leftovers for days, and have a new favorite classic at your fingertips.