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 for dusting; 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 undeniably cozy about a freshly baked pumpkin roll, and this Pumpkin Roll with Cream Cheese Filling Recipe is my go-to when I want a showstopping fall treat. That soft, spiced cake rolled around a smooth cream cheese center just can’t be beat—trust me, you’ll want to make it again and again.

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 fell in love with this recipe because it hits all the right notes: fragrant spices, tender pumpkin cake, and that luscious cream cheese filling. Plus, it’s easier than you think to roll up beautifully without cracking—once you get the hang of it, it’s pure joy.

Perfect texture: The cake is moist but firm enough to roll without breaking.
Classic flavor combo: Pumpkin, warm spices, and cream cheese create the ultimate fall dessert harmony.
Impress your guests: It looks fancy but comes together quickly, making it great for holidays or last-minute celebrations.
Make ahead friendly: You can prepare it a day in advance and still enjoy that fresh-from-the-oven flavor.

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

The magic of this Pumpkin Roll with Cream Cheese Filling Recipe lies in the simple, carefully chosen ingredients. Each one plays a role to ensure your cake rolls up soft and flavorful, with a creamy filling that’s not too sweet.

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 the right structure—too much flour and the cake could get tough.
Pumpkin pie spice: This warm blend gives the cake those iconic fall flavors without overpowering it.
Baking powder and baking soda: These leaveners work together to give your cake a light lift, making it soft yet sturdy.
Salt: Balances sweetness and enhances all the other flavors.
Eggs: Bind everything together and add richness.
Granulated sugar: Sweetens and helps create that tender crumb.
Pure vanilla extract: A little vanilla brings depth and rounds out the flavor.
Pumpkin puree: I use plain pumpkin puree—not pie filling—to avoid excess sugar and spices.
Powdered sugar: For dusting and in the filling to keep everything silky smooth.
Cream cheese: The star of the filling—softened for perfect spreadability.
Salted butter: Adds creaminess to the filling—you can adjust saltiness if you use unsalted.

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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

One of my favorite things about this Pumpkin Roll with Cream Cheese Filling Recipe is how easy it is to tweak according to your taste or occasion. I’ve played around with a few variations that you might love too.

Variation: Sometimes I fold in chopped toasted pecans right before spreading the filling to add a satisfying crunch and some nutty depth.
Dietary changes: You can swap all-purpose flour for gluten-free blend if needed and use plant-based cream cheese for a dairy-free option.
Spice it up: If you’re a spice lover like me, I bump up the pumpkin pie spice or add a touch of ground ginger or cloves for extra warmth.

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

Step 1: Prep Your Pan and Mix Dry Ingredients

First, preheat your oven to 375°F, then line a 10x15x1-inch baking pan with parchment paper. Don’t forget to spray the paper with nonstick cooking spray so the cake slides right out. While the oven is warming, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt. Setting this mixture aside means you’re ready to move quickly once the wet ingredients come together.

Step 2: Whip Up the Wet Ingredients

Using a stand mixer or handheld mixer, beat the eggs, sugar, and vanilla on high for about 2 to 2 ½ minutes. You’ll know you’re there when the mixture looks frothy and lighter yellow—this helps create a tender crumb. Then, stir in the pumpkin puree until just combined.

Step 3: Fold in Dry Ingredients and Bake

Gently fold the dry ingredients into the wet. Try not to overmix—stop as soon as you see no more streaks of flour. Spread the batter evenly in your prepared pan, then bake for 12–14 minutes. You'll want to check by gently pressing the center: it should spring back.

Step 4: Roll the Cake While Warm

This is where most folks get nervous, but here’s the trick! Immediately after baking, turn the cake out onto a clean tea towel dusted heavily with powdered sugar (I use a sifter to get an even coat). Then, peel off the parchment paper and gently roll the cake up in the tea towel from one short end to the other. This “training” helps the cake hold its shape and avoids cracking when you fill it.

Step 5: Make the Cream Cheese Filling

While the cake cools (this can take around 2 hours), beat together softened cream cheese, butter, and vanilla. Once smooth, reduce speed and gradually add powdered sugar. Mix until silky and totally lump-free.

Step 6: Assemble and Chill

Carefully unroll the cooled cake. It might want to curl back slightly, but don’t worry—that’s okay! Spread the cream cheese filling evenly, staying a bit away from the edges to prevent spills. Roll it back up gently but firmly, wrap tightly in plastic, and chill it in the refrigerator for at least 2 hours so it sets perfectly.

Top Tip

I’ve made this pumpkin roll a dozen times, and trust me, these tips will save you headaches and ensure gorgeous results every time.

Roll While Warm: Don’t wait for the cake to cool before rolling it the first time; the warm cake is pliable and won’t crack.
Powdered Sugar Towel: Generously dust the towel with powdered sugar—this prevents sticking and adds a bit of sweetness.
Use a Serrated Knife: For slicing, I always use a serrated knife to get those clean, pretty slices without squishing the roll.
Chill Before Slicing: The chill time firms up the filling and cake, making cutting much easier to look neat.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I like to keep it simple with a light dusting of powdered sugar right before serving for that pretty, snowy finish. Sometimes, I sprinkle a few toasted pecans or a drizzle of caramel sauce for a festive touch. These little extras always get compliments!

Side Dishes

This pumpkin roll pairs beautifully with a hot cup of coffee or spiced chai tea. For a fall party, I serve it alongside vanilla ice cream or a scoop of cinnamon whipped cream to balance the spices.

Creative Ways to Present

For holidays, I’ve rolled the pumpkin roll into bite-sized pinwheels and arranged them on a platter with fresh cranberries and rosemary sprigs—it looks festive and is easy to eat at a party! You can also cut diagonal slices for a stylish platter centerpiece.

Make Ahead and Storage

Storing Leftovers

Leftovers will keep well in an airtight container in the fridge for up to a week. I usually cover mine tightly with plastic wrap and store it on a cake stand or plate to maintain moisture.

Freezing

I’ve frozen this pumpkin roll wrapped in two layers of plastic wrap and then in foil with great results. When I’m ready to enjoy it, I thaw it slowly overnight in the fridge. The texture stays wonderful, just like fresh.

Reheating

I usually serve it chilled, but if you prefer it at room temperature, just let it sit out for 15-20 minutes before slicing. That way, the filling softens slightly, making each bite melt-in-your-mouth smooth.

Frequently Asked Questions:

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

It’s best to use plain canned pumpkin puree rather than pumpkin pie filling because the filling contains extra sugar and spices, which can throw off the balance of sweetness and flavor in the cake. Using puree lets you control those elements for the perfect roll.

Why do I need to roll the cake while it’s warm?

Rolling the cake while it’s warm makes it flexible and less likely to crack. If you wait until it’s completely cool, the cake can dry out and break when you try to roll it. The initial rolling ‘teaches’ the cake to bend, which is essential before adding the filling.

Can I make the pumpkin roll in advance?

Absolutely! This recipe is fantastic for making a day ahead. Roll and fill the cake, then chill it overnight in the refrigerator. This resting time allows the flavors to marry, and it makes slicing much cleaner and easier.

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

Use a serrated knife and slice gently with a sawing motion to avoid squashing the roll. Also, make sure the roll is well chilled before slicing to keep everything intact and looking beautiful.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe holds a special place in my fall baking repertoire because it’s both comforting and elegant—not just another pumpkin dessert, but a centerpiece worthy of celebrations. I hope you enjoy making it as much as I do. Once you master the rolling step, you’ll see how fun and rewarding this recipe can be. Trust me, your friends and family will ask for seconds!