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 about the warm, spicy aroma of pumpkin combined with the smooth tang of cream cheese that feels like a big, cozy hug. This Pumpkin Roll with Cream Cheese Filling Recipe is one of those comforting desserts that's surprisingly easy to make and always impresses guests (and family!). I love how it looks fancy but comes together without any fuss.

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

Every time I bake this Pumpkin Roll with Cream Cheese Filling Recipe, it feels like a little celebration of fall flavors wrapped up in a soft, tender cake. It's not just about taste; it’s about the joy of rolling that cake with care and the smiles you get when it's sliced.

Simple Yet Stunning: This roll looks impressive but doesn’t require fancy skills or equipment.
Perfect Balance of Flavors: The spicy pumpkin cake paired with the creamy, sweet filling is pure magic.
Great Make-Ahead Dessert: It can chill overnight, making your holiday prep low-stress.
Customizable: You can easily add nuts or tweak spices to make it your own favorite.

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

When you get all your ingredients prepped, you’ll notice how they come together to create a delicate texture and perfect flavor in this Pumpkin Roll with Cream Cheese Filling Recipe. Each element plays a role — from the softness of the pumpkin cake to the richness of the cream cheese frosting.

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 but keeps the cake tender when measured carefully.
Pumpkin pie spice: Blends cinnamon, nutmeg, and clove to give that classic fall essence.
Baking powder & baking soda: Work together for a light, springy texture.
Salt: Balances sweetness and enhances flavor depth.
Eggs: Provide moisture and help the cake rise evenly.
Sugar (granulated and powdered): Granulated sweetens the batter, powdered sugar adds a smooth sweetness to the filling and helps prevent clumps.
Pure vanilla extract: Adds warmth and rounds out all the spices and pumpkin flavor.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling—it’s less sweet and gives the right texture.
Cream cheese: Softened and beaten for that creamy filling with a slight tang.
Salted butter: Adds richness and smooth texture to the cream cheese filling.

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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 adding a bit of chopped pecans on top of the batter before baking — it gives a nice crunch that contrasts beautifully with the soft cake and creamy filling. But really, this recipe is super flexible, so feel free to personalize it however you like.

Variation: I once swapped half the all-purpose flour with whole wheat flour for a heartier texture, and it was a hit with the family who loves that nuttier flavor.
Dairy-Free Option: Try coconut cream cheese and vegan butter in the filling to make it dairy-free without losing any creaminess.
Spice Level: Feel free to amp up the pumpkin pie spice or add a pinch of ground ginger for extra warmth.

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

Step 1: Prep your baking pan and dry ingredients

First up, preheat your oven to 375°F and line your 10x15 pan with parchment paper. Don’t skip spraying it with a nonstick spray — this helps the cake release easy later. In a bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Set that aside while you prep the wet ingredients.

Step 2: Whip up the egg and sugar mixture

Using a stand mixer or handheld, beat the eggs, sugar, and vanilla on high until the mixture becomes frothy and lighter in color — about 2 to 2 ½ minutes. This air is what keeps your cake super tender and fluffy. Then, mix in the pumpkin puree gently.

Step 3: Fold in dry ingredients and bake

Carefully fold the flour mixture into your wet ingredients. Don’t overmix here — you want to keep it light. Spread the batter evenly in your prepared pan and bake for about 12 to 14 minutes. The cake should spring back when lightly touched in the center.

Step 4: Roll it while warm

While the cake is baking, dust a thin tea towel with powdered sugar — you’ll be rolling the cake in this, so it doesn’t stick. As soon as the cake comes out of the oven, run a knife around the edges and flip the cake onto the towel, dusted side against the cake. Carefully peel off the parchment paper, dust the top lightly with powdered sugar, then roll up the towel and cake together. This step is crucial to prevent cracks later!

Step 5: Make the creamy filling

Beat softened cream cheese, butter, and vanilla until smooth, then gradually add powdered sugar until the filling is luscious and smooth. This filling also doubles as a frosting if you want to get extra fancy later.

Step 6: Assemble and chill

Unroll your cooled cake carefully, spread the cream cheese filling evenly but avoid the edges to prevent overflow. Then, roll it back up gently but firmly. Wrap tightly in plastic wrap and chill for at least 2 hours — this helps it hold its shape and makes slicing cleaner.

Top Tip

I’ve made this Pumpkin Roll with Cream Cheese Filling Recipe more times than I can count, and these tips have saved me from cracks and messy fillings every time.

Roll While Warm: Rolling the cake while it’s warm (but not hot!) in the powdered sugar-dusted towel keeps it soft and crack-free.
Cool Completely Before Filling: If the cake is too warm, the filling will melt and make rolling hard.
Use a Serrated Knife: When slicing, a serrated knife gives smooth cuts without squishing the roll.
Chill Before Slicing: Chilling helps the roll keep its shape and makes handling easier.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

Before serving, I usually dust the pumpkin roll with extra powdered sugar for that pretty snowy effect. Sometimes I sprinkle a few toasted pecans on top for crunch and visual appeal — it’s simple but elevates the presentation nicely.

Side Dishes

This roll pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a warm drink, chai tea or a pumpkin spice latte nearby makes the experience complete.

Creative Ways to Present

Looking to impress at a fall get-together? Slice the pumpkin roll into smaller pieces and arrange them like a festive display on a wooden board with fresh cranberries, cinnamon sticks, and small sprigs of rosemary. It's definitely a conversation starter!

Make Ahead and Storage

Storing Leftovers

I always keep the pumpkin roll wrapped tightly in plastic wrap and stored in an airtight container in the fridge. It stays fresh and moist for up to a week, which is great because it usually disappears before then!

Freezing

I freeze extra pumpkin rolls wrapped in two layers of plastic wrap and one layer of foil to prevent freezer burn. When I’m ready to eat it, I thaw it overnight in the fridge — it comes back just as delicious and moist as fresh.

Reheating

I usually serve this roll cold or at room temperature since the cream cheese filling is best enjoyed fresh and chilled. If you want to warm the slices a bit, just let them sit out for 15-20 minutes before slicing to soften slightly without melting the filling.

Frequently Asked Questions:

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

You should use pure pumpkin puree, not pumpkin pie filling, because the filling contains added spices and sugars which can affect the texture and sweetness of the cake. Pure pumpkin puree gives you better control over flavor and consistency.

How do I prevent the pumpkin roll from cracking?

Rolling the cake while it’s warm, dusted with powdered sugar in a clean kitchen towel, is key to preventing cracks. Also, make sure the cake is fully cooled before adding the filling and rolling it a second time. Handling gently and rolling slowly helps immensely!

Can I make this recipe ahead of time?

Absolutely! This Pumpkin Roll with Cream Cheese Filling Recipe actually benefits from being made a day ahead. The flavors meld together and chilling in the fridge helps it hold its shape, making it easier to slice and serve the next day.

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

For the cleanest slices, use a serrated knife chilled in the freezer for a few minutes. Also, make sure the pumpkin roll has been chilled well—the filling firms up, and the cake holds together better, giving you neat, photo-worthy slices.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe feels like a little fall tradition in my kitchen now. It’s really about bringing warmth, spice, and a touch of sweetness wrapped into every slice. Give it a try—you’ll find it’s not just a dessert; it’s a cozy moment you get to share with loved ones. I promise, once you master this roll, you’ll want to make it your go-to celebration treat!