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 undeniably cozy about a freshly baked Pumpkin Roll with Cream Cheese Filling Recipe — the spiced aroma, the tender cake swirled with creamy sweetness, and that satisfying slice everyone fights over. It’s the kind of dessert that feels like a warm hug, perfect for sharing with friends and family during any season.

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

I've made this Pumpkin Roll with Cream Cheese Filling Recipe countless times, and no matter how busy life gets, it remains a go-to when I want something impressive yet approachable. It’s that perfect balance of cozy flavors with a show-stopping presentation that’s easier to pull off than you’d think.

Simple Ingredients: You probably have everything in your pantry already, which makes this recipe wonderfully convenient.
Showstopper Presentation: It looks fancy and festive, great for holiday gatherings or weekend treats.
Moist, Tender Cake: The pumpkin keeps the cake so moist, while the spiced flavor warms every bite.
Dreamy Cream Cheese Filling: Sweet, smooth, and just the right amount of tang that pairs perfectly with the pumpkin.

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 is chosen to create that perfect harmony. Each element plays its part—whether it’s the pumpkin adding moisture, the spices creating warmth, or the cream cheese filling balancing the sweetness.

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: The structure builder for the cake — use spooned and leveled flour for accuracy.
Pumpkin pie spice: This blend is what brings cozy autumn vibes—if you like, you can tweak the spices to your taste.
Baking powder and baking soda: Combining these helps your cake roll rise just right without being dense.
Table salt: A small pinch enhances all the other flavors.
Eggs: Make sure they’re room temperature for best mixing and volume in your batter.
Granulated sugar: Sweetens while helping create a light, tender crumb.
Pure vanilla extract: A touch of vanilla adds depth and mellows the pumpkin spice.
Pumpkin puree: Use pure pumpkin, not pie filling, for true flavor and texture.
Powdered sugar: Dusting on the towel prevents sticking and sweetens the top; also used in the filling.
Cream cheese: Softened, it lends the filling that luscious tang and creamy texture.
Salted butter: Balances the filling with richness and smoothness.

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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

This Pumpkin Roll with Cream Cheese Filling Recipe is wonderfully versatile, and I love tweaking it depending on the occasion or mood. It’s fun (and delicious!) to make it your own.

Variation: One time, I sprinkled chopped pecans on top before baking to add a crunchy texture that contrasted beautifully with the soft cake and creamy filling.
Dietary Adjustments: For a dairy-free version, swap the cream cheese and butter for plant-based alternatives — it still tastes great.
Spice it up: Sometimes I add a touch more cinnamon or nutmeg, depending on how spicy I want it.
Filling Twist: Swapping vanilla extract for a splash of orange zest in the filling adds a lovely brightness.

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

Step 1: Prep and Whip the Batter

I preheat the oven to 375°F and line a 10x15x1-inch pan with parchment paper, then spritz it with nonstick spray. I whisk all the dry ingredients—flour, pumpkin pie spice, baking powder, baking soda, and salt—then set them aside. Next, using a mixer, I beat the eggs, sugar, and vanilla until the mixture gets frothy and lighter, which takes about 2 to 2½ minutes. Then I add pumpkin puree and mix just enough to combine before gently folding in the flour mixture. The batter spreads thick and smooth in the pan, getting ready for a quick bake.

Step 2: Bake and Roll the Cake

The pumpkin cake bakes quickly — usually 12 to 14 minutes — and you want to watch it closely so it springs back gently when poked but doesn't dry out. While it’s baking, I prepare a clean, thin tea towel dusted with powdered sugar — this keeps the cake from sticking when I roll it. As soon as the cake’s out of the oven, I carefully loosen the edges with a sharp knife, invert it onto the towel (powdered sugar side down), peel off the parchment, dust the top with more powdered sugar, and slowly roll it up from the short side. Leaving the cake rolled firmly in the towel while it cools prevents cracking and helps it keep that perfect swirl.

Step 3: Make the Cream Cheese Filling

While the cake cools completely (patience here makes all the difference), I whip together the filling. Using softened cream cheese and butter, I beat them with vanilla until silky smooth, then gradually add powdered sugar, mixing until creamy and lump-free. The filling should be thick enough to spread but still soft and luscious.

Step 4: Assemble and Chill

I gently unroll the cooled cake — yes, it might curl a bit, but it should be pliable and crack-free if cooled well. Then I spread the cream cheese filling evenly, careful not to go all the way to the edges. Rolling it back up tightly but gently, I wrap the entire roll in plastic wrap to lock in the shape before chilling it in the fridge for at least 2 hours. This chill step lets the filling set and flavors meld.

Top Tip

From my many attempts with this Pumpkin Roll with Cream Cheese Filling Recipe, I’ve learned a few key tricks to make your experience smoother and more successful. These tips save time and help avoid the usual pumpkin roll pitfalls.

Use a Clean, Thin Towel: Dust it well with powdered sugar to prevent sticking when rolling the warm cake.
Don’t Skip Cooling: Let the cake cool completely in the rolled towel before unrolling — this softens the cake and prevents cracks.
Serrated Knife for Slices: I swear by a serrated knife to slice through the chilled roll cleanly without squishing it.
Chill Before Slicing: Wrapping the roll and chilling it for at least 2 hours gives the filling time to firm up, making for neater slices.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I like to keep garnishes simple and classic—just a generous dusting of powdered sugar before serving adds that festive touch and a bit of extra sweetness. For special occasions, I sometimes add a light drizzle of caramel sauce or sprinkle chopped toasted nuts like pecans for texture and flavor contrast.

Side Dishes

This pumpkin roll pairs beautifully with a cup of hot coffee or chai tea. When I serve it during brunch, I often add fresh fruit or a scoop of vanilla ice cream on the side to balance its richness.

Creative Ways to Present

Want to wow guests? Try slicing your pumpkin roll into small pinwheel bites and arranging them on a platter with edible flowers or cinnamon sticks for a seasonal centerpiece. I’ve even served it with individual dollops of whipped cream topped with a sprinkle of pumpkin spice on dessert plates—it’s always a hit.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll keeps really well in an airtight container in the refrigerator for up to a week. I find that keeping it chilled preserves the texture of the cream cheese filling and the moistness of the cake perfectly without drying out.

Freezing

I often freeze extra pumpkin roll by wrapping it tightly in two layers of plastic wrap followed by a layer of heavy-duty foil to lock in freshness. When I’m ready to enjoy it, I thaw it overnight in the fridge — it tastes as fresh as the day I made it!

Reheating

I prefer to serve pumpkin roll chilled or at room temperature, but if you want to soften it a bit, letting it sit out for 15–20 minutes works well. Avoid microwaving, which can ruin the texture of the cream cheese filling.

Frequently Asked Questions:

Can I make this Pumpkin Roll with Cream Cheese Filling Recipe ahead of time?

Absolutely! I recommend making it a day ahead and chilling it until you’re ready to serve. This gives the filling time to set perfectly and the flavors to meld beautifully.

Why did my pumpkin roll crack when rolling it?

Cracking usually happens if the cake is too warm or hasn’t been rolled tightly enough in the towel while cooling. Make sure to roll it while it’s still warm but not hot, and let it cool completely in the towel before unrolling to fill.

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

I recommend using canned pumpkin puree, not pumpkin pie filling. The puree has a pure pumpkin flavor without added sugars or spices, which keeps the cake texture and taste just right.

How long does this Pumpkin Roll with Cream Cheese Filling Recipe keep in the fridge?

When stored in an airtight container, this pumpkin roll stays fresh in the refrigerator for up to 7 days. Be sure to keep it covered well to maintain moisture and prevent the filling from drying out.

Final Thoughts

Honestly, this Pumpkin Roll with Cream Cheese Filling Recipe holds a special place in my kitchen because it’s not just tasty, it’s also a feel-good project. The process—mixing, rolling, filling, and slicing—is kind of therapeutic, and the end result is a stunning dessert that’s bound to bring smiles around any table. I hope you enjoy making and sharing it as much as I do!