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 magical about a soft, spiced cake rolled up with a luscious cream cheese center that’s just waiting to be sliced and savored. This Pumpkin Roll with Cream Cheese Filling Recipe captures all that cozy fall flavor in a neat, elegant package that always impresses at gatherings or just for a comforting treat at home.

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’ve made pumpkin rolls a few times, and this recipe is by far my favorite because it hits the perfect balance of moist pumpkin cake and a silky, tangy cream cheese filling. Plus, it’s a fun baking project that’s not too hard but feels like a special occasion.

Perfect Texture: The cake is tender but sturdy enough to roll without cracking, which can be tricky with pumpkin desserts.
Classic Flavor Combo: Pumpkin pie spices paired with the cream cheese filling give you that nostalgic warmth everyone loves.
Showstopper Presentation: It looks fancy but is actually simple to pull off, making it great for holidays or potlucks.
Flexible and Handy: You can make it a day ahead, freeze it, or add nuts for extra texture to make it your own.

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

Each ingredient plays its part in building layers of flavor and texture here. I always recommend using real pumpkin puree rather than pie filling to control sweetness and moisture, and having room temperature cream cheese and butter makes the filling silky smooth.

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: The base that gives the cake structure but keeps it soft enough to roll.
Pumpkin pie spice: Adds that cozy blend of cinnamon, nutmeg, and clove – the soul of this cake.
Baking powder & baking soda: Work together to make the cake rise just right without being dense.
Salt: Enhances the flavors and balances the sweetness.
Eggs: Help bind everything and add richness; make sure they're at room temperature for better mixing.
Granulated sugar: Sweetens the cake and helps create a nice crumb.
Vanilla extract: Adds warmth and depth beyond the spices.
Pumpkin puree: The star ingredient that adds moisture and that unmistakable pumpkin flavor.
Powdered sugar: Used to dust the towel and for the filling to keep it smooth and lump-free.
Cream cheese: Gives the filling a tangy richness that's irresistible.
Salted butter: Adds creaminess and helps the filling hold together gently.

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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

While I adore the classic cream cheese filling, you can easily tweak it to suit your taste or dietary needs. Feeling nutty? Try sprinkling chopped pecans inside before rolling. Want to lighten it up? Swap butter for Greek yogurt in the filling. The recipe is forgiving and invites you to experiment.

Variation: One time, I added a touch of orange zest to the filling which brightened the flavors beautifully—definitely worth trying!

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

Step 1: Prepare the Pan and Dry Ingredients

First, I preheat the oven to 375°F and line my 10x15-inch baking pan with parchment paper, then spray it with nonstick spray. This setup prevents sticking when the cake bakes. Meanwhile, I whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt so all those flavors are evenly mixed from the start.

Step 2: Whip Up the Batter

Next, I beat the eggs, sugar, and vanilla for about 2 to 2½ minutes until the mixture is lighter and frothy—this airiness helps keep the cake soft. Then, I fold in the pumpkin puree gently so the batter stays fluffy and not heavy. Finally, I carefully fold the dry ingredients in to keep the texture light.

Step 3: Bake and Roll While Warm

I spread the batter evenly in the prepared pan and bake for 12–14 minutes until the cake springs back in the center. While the cake bakes, I set out a thin kitchen towel dusted with powdered sugar—the trick here. As soon as the cake’s out, I loosen the edges with a knife, flip it onto the sugared towel, peel off the parchment, dust the top with more sugar, and roll it up gently in the towel from one short end. Rolling it warm shapes it without cracking and sets it to cool into its perfect spiral.

Step 4: Whip the Cream Cheese Filling

While the cake cools (this can take up to two hours), I beat the room temperature cream cheese and butter until smooth, add vanilla, then gradually mix in powdered sugar until silky. Getting the filling perfectly smooth makes spreading easy and ensures no lumps ruin the texture.

Step 5: Assemble and Chill

Once the cake is fully cooled, I carefully unroll it—sometimes it wants to curl back up, but that's okay. I spread the cream cheese filling over the surface, staying a little away from the edges to avoid overflow when rolling. Then, I roll it back up gently, wrap it tightly in plastic wrap, and chill it for at least two hours to firm up and hold its shape beautifully.

Top Tip

Through my many attempts, I’ve learned a few tricks with this Pumpkin Roll with Cream Cheese Filling Recipe that make all the difference between a cake that cracks or falls apart and one that looks bakery-perfect.

Roll While Warm: Don’t skip rolling the cake up while it’s still warm in the sugared towel—it “trains” the cake to roll without breaking when you add the filling later.
Use Parchment Paper: Always line your pan to help the cake release easily—this reduces stress when flipping onto the towel.
Don't Overmix Dry Ingredients: Fold gently to keep the batter airy and prevent a dense roll.
Chill Before Slicing: Wrapping and chilling the roll tightens it up, making slicing neater and preventing squished layers.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I love dusting my pumpkin roll with just a bit more powdered sugar right before serving—it feels festive and adds a delicate sweetness without overpowering. Sometimes, I sprinkle finely chopped toasted pecans on top for a little crunch and gorgeous contrast.

Side Dishes

This pumpkin roll pairs wonderfully with a hot cup of coffee or spiced chai. For a more indulgent dessert spread, I serve it alongside whipped cream or a scoop of vanilla ice cream—simple, comforting, and delicious.

Creative Ways to Present

For holiday parties, I sometimes slice the roll into pinwheel-shaped mini bites and arrange them beautifully on a platter with fresh cranberries and rosemary sprigs around for that autumnal vibe. It’s a beautiful and easy way to wow guests.

Make Ahead and Storage

Storing Leftovers

Once sliced, I store leftover pumpkin roll slices tightly covered in an airtight container in the fridge, where they stay moist and fresh for up to a week—a sweet treat you can enjoy anytime during the week.

Freezing

I’ve frozen the whole pumpkin roll wrapped in two layers of plastic wrap and then foil, and it defrosts nicely overnight in the refrigerator. This is a lifesaver if you want to prep ahead for a big event.

Reheating

I usually serve this pumpkin roll chilled or at room temperature. If you want to warm a slice slightly, just leave it on the counter for 15–20 minutes before slicing to soften the cream cheese filling without melting it.

Frequently Asked Questions:

What’s the difference between pumpkin puree and pumpkin pie filling for this recipe?

Pumpkin puree is simply cooked, pureed pumpkin and contains no added sugar or spices, making it ideal for controlling sweetness and flavor in your pumpkin roll. Pumpkin pie filling already has sugar and spices added, which can throw off the recipe’s balance.

How can I prevent the cake from cracking when I roll it?

Make sure to roll the cake while it’s still warm using the sugared tea towel; this helps set the rolled shape and reduces cracking. Also, folding in the flour gently keeps the cake tender and flexible. Let the cake cool completely before unrolling to spread the filling.

Can I make this recipe gluten-free?

Yes! You can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure the blend includes xanthan gum or another binder to keep the cake’s structure for rolling.

Why does the recipe recommend chilling the roll before slicing?

Chilling the pumpkin roll allows the cream cheese filling to firm up and the cake layers to settle, which makes slicing much cleaner and prevents the roll from squishing or falling apart. It’s a crucial step for perfect presentation.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe has become a beloved staple in my kitchen, especially when I want to bring that seasonal comfort with a bit of elegance. It’s rewarding to make, fun to slice, and utterly delicious every time. I can’t wait for you to try it and make it your own—sharing this with friends and family feels like sharing a little warm hug.