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: 3/4 cup all purpose flour spooned and leveled; 3 teaspoons pumpkin pie spice; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon table salt; 3 large eggs room temperature; 1 cup granulated sugar; 2 teaspoons pure vanilla extract; 2/3 cup pumpkin puree not pumpkin pie filling; 1/4 cup powdered sugar (for dusting); 8 ounce package cream cheese room temperature; 6 tablespoons salted butter room temperature; 1 1/2 teaspoons pure vanilla extract; 1 1/2 cups powdered sugar

There’s something truly magical about a perfectly spiced, tender pumpkin cake rolled around a creamy, dreamy filling. The classic Pumpkin Roll with Cream Cheese Filling Recipe is a fall favorite that always brings smiles and warm memories to the table. It’s a little bit nostalgic and incredibly delicious — trust me, once you try making this, you’ll see why it’s so special!

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 first baked this pumpkin roll on a chilly autumn afternoon, and the cozy aroma filled my entire kitchen—it instantly felt like fall. What makes this Pumpkin Roll with Cream Cheese Filling Recipe so wonderful is how it balances sweet and spice with a smooth, luscious filling. Plus, it’s easier to pull off than you might think!

Simple Ingredients and Steps: You likely have most of what you need already in your pantry and fridge, and the instructions are straightforward.
Perfect Texture: The cake is soft and pliable, meaning it rolls beautifully without cracking.
Versatile and Customizable: You can easily add nuts or spices to tailor it to your taste.
Show-Stopping Presentation: It looks gorgeous dusted with powdered sugar—perfect for holiday gatherings or cozy weekend treats.

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

The ingredients in this Pumpkin Roll with Cream Cheese Filling Recipe come together to create that signature fall flavor and soft texture. Choosing the right pumpkin puree and fresh cream cheese really makes a difference to get that authentic taste and smooth filling you want.

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: Provides structure but keeps the cake tender when combined with the right leavening agents.
Pumpkin Pie Spice: The warm spice blend gives this cake its cozy, unmistakable fall profile.
Baking Powder and Baking Soda: Work together to help the cake rise and stay soft.
Salt: Balances sweetness and enhances all the other flavors.
Eggs: Add richness and help the cake hold together when it’s rolled up.
Granulated Sugar: Sweetens without weighing the cake down.
Vanilla Extract: Adds depth to both the cake and the filling's flavor.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the best texture and taste.
Powdered Sugar: Used for dusting and for making that silky cream cheese filling.
Cream Cheese: The star of the filling, providing that rich, tangy creaminess.
Salted Butter: Adds smoothness and richness to the filling while balancing flavors 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

One of the best things about this recipe is how you can make it truly your own. I love to add chopped pecans to the filling sometimes for a little crunch, but you can switch things up based on your preferences or what you have on hand.

Variation: For a nutty twist, sprinkle toasted walnuts or pecans inside the filling before rolling. It adds a delightful texture contrast I personally can’t resist.
Dietary Modification: Use dairy-free cream cheese and butter alternatives to make this recipe vegan-friendly without sacrificing taste.
Seasonal Changes: Try adding a pinch of ground cloves or cardamom along with the pumpkin pie spice for an exotic flavor boost.

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

Step 1: Prep and Mix the Pumpkin Cake Batter

Start by preheating your oven to 375°F and lining a 10x15x1 pan with parchment. Spraying it with nonstick spray helps the cake release easily later on. Mix the dry ingredients—flour, pumpkin pie spice, baking powder, baking soda, and salt—in one bowl. In another, beat the eggs, sugar, and vanilla until frothy—this usually takes about 2 to 2 ½ minutes. Then stir in pumpkin puree, followed by gently folding in the dry mix. The batter should be smooth and a rich orange color.

Step 2: Bake and Prepare for Rolling

Spread the batter evenly in your pan and bake for 12-14 minutes. Keep a close eye—the cake should spring back when lightly touched in the center. While it’s baking, dust a thin kitchen towel with powdered sugar; this will prevent sticking when you roll the cake. As soon as the cake comes out, run a knife around the edges, then flip it gently onto the sugared towel. Carefully peel off the parchment paper and dust the top with more powdered sugar before rolling it up in the towel. This “rolling while warm” step sets the cake into shape, so don’t skip it!

Step 3: Make the Cream Cheese Filling

While the cake cools, whip together the softened cream cheese, butter, and vanilla in a bowl until smooth—about a minute. Then, slowly add powdered sugar while mixing on low, increasing speed until the filling is creamy and luscious. This filling is simplicity at its best, and it spreads easily over the cake without tearing.

Step 4: Assemble Your Pumpkin Roll

Once completely cooled (patience is key here to prevent cracking), carefully unroll the cake. Spread the cream cheese filling evenly, focusing away from the edges to avoid filling squeeze-out. Then, roll it up slowly but firmly again. Wrap tightly in plastic wrap and chill for at least 2 hours so it holds its lovely spiral shape.

Top Tip

From my experience, the most delicate part is rolling the cake without cracks. I learned a few tricks that saved me time and frustration—sharing them here so you can avoid common pitfalls and enjoy perfect results every time.

Roll While Warm: Rolling the cake right out of the oven and while it’s still warm sets its shape and prevents cracking later.
Use Plenty of Powdered Sugar: Don’t skimp on dusting the towel and cake—it prevents sticking beautifully.
Cool Completely Before Filling: Patiently wait until the cake is cool to avoid breaking the cake when spreading the filling.
Wrap and Chill: Wrapping tightly in plastic and chilling the roll helps it firm up so you get clean slices every time.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it simple with a dusting of powdered sugar just before serving—that classic look never disappoints. If I’m feeling festive, a few toasted pecans on top add a nice crunch and complement the cream cheese’s richness.

Side Dishes

This pumpkin roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. On chillier days, a warm cup of spiced chai or coffee rounds out the cozy vibe perfectly.

Creative Ways to Present

For a holiday brunch, I’ve served this roll sliced on a beautiful platter surrounded by fresh cranberries and rosemary sprigs for a festive touch. Adding a drizzle of caramel sauce elevates the indulgence factor if you want to impress guests.

Make Ahead and Storage

Storing Leftovers

I store any leftover pumpkin roll in an airtight container in the fridge. Wrapped tightly, it stays fresh and moist for up to a week—perfect if you want to enjoy it slowly or serve for a weekend crowd.

Freezing

Freezing this pumpkin roll works wonderfully! Just wrap it in a couple layers of plastic wrap and then foil before popping it in the freezer. When ready to eat, thaw it overnight in the fridge. This method preserves the texture beautifully without freezer burn.

Reheating

I prefer to serve the pumpkin roll chilled or at room temperature. But if you want to warm it up slightly, leaving it on the counter for about 15–20 minutes softens the filling just right without melting it.

Frequently Asked Questions:

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

It’s best to use pure pumpkin puree, not pumpkin pie filling. The pie filling contains added sugars and spices, which can alter the cake’s texture and sweetness. Using pure pumpkin puree gives you control over flavor and keeps the recipe balanced.

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

The key is to roll the cake while it’s still warm and pliable right out of the oven. Also, make sure to dust the towel and cake with plenty of powdered sugar to prevent sticking. Let the rolled cake cool completely before unrolling and adding the filling. This approach keeps the cake flexible and minimizes cracking.

Can I make this pumpkin roll ahead of time?

Absolutely! In fact, making the pumpkin roll a day ahead works great. After assembling, wrap it tightly in plastic wrap and chill in the refrigerator for at least 2 hours or overnight. This allows the filling to set nicely and the flavors to meld.

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

For the cleanest slices, use a sharp serrated knife and slice after chilling the roll. Cutting when it’s cold helps the filling stay in place and prevents the cake from crumbling. Slicing off the edges before serving also gives a neat, polished look.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe holds a special place in my baking repertoire because it’s just so cozy and comforting—like a warm hug plated on a dessert platter. I hope when you make it, you find the same joy and sense of accomplishment I do every time. It’s truly one of those recipes that make holidays or even a simple Sunday afternoon something to look forward to sharing with your loved ones.