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 just something magical about the soft, spiced pumpkin cake wrapped around a luscious cream cheese filling that makes this Pumpkin Roll with Cream Cheese Filling Recipe a total showstopper. The perfect blend of cozy fall flavors and creamy sweetness wrapped up in one beautiful spiral—it’s a dessert you'll want to make again and again!

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 fell in love with this Pumpkin Roll with Cream Cheese Filling Recipe because it strikes the perfect balance between seasonal spice and creamy indulgence. Plus, it’s surprisingly easier to roll up than you might think—and it always impresses at holiday gatherings!

Perfectly tender cake: The pumpkin cake is moist but firm enough to roll without cracking.
Silky cream cheese filling: Lush and smooth, this filling adds just the right amount of sweetness.
Eye-catching presentation: That beautiful spiral makes it a stunning dessert for any occasion.
Make ahead friendly: You can prep it a day early, which makes entertaining way less stressful.

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

Each ingredient in this Pumpkin Roll with Cream Cheese Filling Recipe has a job—from achieving that tender crumb to delivering rich flavor. Using real pumpkin puree, fresh eggs, and quality cream cheese really makes a difference here.

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 base that provides structure without weighing the cake down.
Pumpkin pie spice: A cozy blend that brings in warm flavors of cinnamon, nutmeg, and clove.
Baking powder & baking soda: Help the cake rise light and fluffy.
Salt: Just the right touch to balance sweetness and enhance flavor.
Eggs: Provide lift and richness—make sure they’re room temperature for best results.
Granulated sugar: Sweetens while helping the cake’s texture stay tender.
Vanilla extract: Adds a warm, fragrant note that rounds out the spices.
Pumpkin puree: Use pure pumpkin, not pie filling, for natural flavor and moisture.
Powdered sugar: Dusts the towel for rolling and sweetens the cream cheese filling beautifully.
Cream cheese: Softened to silky perfection, it blends with butter for the richest filling.
Butter: Adds creaminess and helps the filling spread smoothly.

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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 recipe is already a winner as is, but I've had so much fun tweaking it over the years. Feel free to add a handful of chopped nuts on top before baking for a satisfying crunch, or swirl in a bit of melted chocolate into the cream cheese filling for a decadent twist.

Nutty Crunch: Adding chopped pecans or walnuts on top before baking lends a lovely texture contrast that I adore.
Dairy-Free Switch: Try vegan cream cheese and dairy-free butter for a non-dairy version—it still tastes terrific.
Spice it Up: Jazz up the pumpkin pie spice blend with a tiny pinch of ground ginger or cardamom for extra warmth.
Mini Rolls: Make smaller rolls in a jelly roll pan for individual treats that are perfect for parties.

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

Step 1: Prep the Pumpkin Cake Batter

Start by preheating your oven to 375°F and lining a 10x15 inch pan with parchment paper—this little step makes rolling the cake so much easier. Don’t forget to spray it lightly with nonstick spray on top of the parchment so the cake peels off smoothly. Mix together your dry ingredients—flour, pumpkin pie spice, baking powder, baking soda, and salt—in a separate bowl to make sure that spice is evenly distributed.

Step 2: Whip Up the Wet Ingredients

Beat the eggs, sugar, and vanilla extract until the mixture is frothy and lighter in color—about 2 to 2 ½ minutes. I use a stand mixer with the whisk attachment, but a handheld mixer works just as well. Stir in the pumpkin puree gently, then fold in the dry ingredients. Be careful not to overmix here to keep the cake tender.

Step 3: Bake & Roll While Warm

Spread the batter evenly in your prepared pan and bake for about 12 to 14 minutes. You’ll know it’s ready when the center springs back lightly to the touch. As soon as it comes out, sprinkle a clean thin tea towel with powdered sugar and carefully flip the cake onto it—powdered sugar prevents sticking. Peel off the parchment, dust the top again with powdered sugar, and then roll the cake up in the towel. This rolling while warm step is key to preventing cracks later!

Step 4: Make the Cream Cheese Filling

With your cream cheese and butter softened, beat them together with vanilla until smooth. Then slowly add the powdered sugar, blending on medium speed until silky and thick. This frosting-like filling will be the luscious heart of your pumpkin roll.

Step 5: Assemble and Chill

Once the cake has cooled completely (I usually wait close to 2 hours), gently unroll it—don't worry if it curls a bit, that’s normal. Spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Roll it back up carefully and wrap it tightly in plastic wrap. Pop it into the fridge to chill for at least two hours so it holds its shape beautifully.

Top Tip

After making this Pumpkin Roll with Cream Cheese Filling Recipe numerous times, I’ve learned these little tricks make all the difference between a perfect roll and one that cracks or sticks.

Powdered Sugar Dusting: Don’t skip dusting that tea towel generously with powdered sugar; it’s your non-stick secret weapon.
Rolling Warm: Roll the cake immediately after baking while it’s warm and flexible to avoid cracking.
Sharp Knife for Slicing: Use a serrated knife chilled in the fridge for the cleanest, prettiest slices.
Chill Time: Let the rolled cake chill fully to help it hold its shape and improve flavor melding before slicing.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I love to keep it simple here—a light dusting of powdered sugar just before serving adds a festive snow-kissed look. Sometimes, I sprinkle chopped toasted pecans on the plate for an elegant crunch that pairs wonderfully with the creamy filling.

Side Dishes

This pumpkin roll shines as a dessert after cozy meals. I often serve it alongside warm apple cider or a steaming cup of chai tea. It also pairs beautifully with lightly spiced whipped cream or vanilla ice cream for extra indulgence.

Creative Ways to Present

For holiday gatherings, I’ve placed the sliced roll on a rustic wood board surrounded by fresh pumpkin pie spice sticks and small gourds for a stunning centerpiece. You can also pipe a bit of leftover cream cheese filling on the side of each slice and top with a sprinkle of cinnamon or nutmeg for a thoughtful touch.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll keeps beautifully in the fridge, wrapped tightly in plastic wrap or stored in an airtight container. It stays moist and fresh for up to a week, which means you can enjoy it throughout the week without worry.

Freezing

This recipe freezes well too! Wrap the chilled pumpkin roll snugly in two layers of plastic wrap and then a layer of heavy-duty foil to prevent freezer burn. I usually freeze slices individually for easy grab-and-go treats and find they keep up to 3 months.

Reheating

I prefer to thaw frozen pumpkin roll slices overnight in the refrigerator. When ready, simply bring them to room temperature for about 15 to 20 minutes before serving to let the cream cheese filling soften slightly for that perfect melt-in-your-mouth experience.

Frequently Asked Questions:

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

No, it’s best to use plain pumpkin puree for this recipe because pumpkin pie filling contains added sugars and spices that can affect the texture and flavor of the cake. Using pure pumpkin gives you control over the spice level and sweetness.

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

Rolling the cake while it’s still warm and pliable is key to preventing cracks. Also, dusting the towel well with powdered sugar keeps the cake from sticking. If the cake cools completely unrolled, it can crack when you try to roll it.

Can I make this recipe gluten free?

Yes! Replace the all-purpose flour with a gluten-free flour blend that is suitable for baking. Be sure the blend contains xanthan gum or add it separately to help maintain the cake’s structure and elasticity for rolling.

How long does the pumpkin roll last in the fridge?

Stored properly in an airtight container or tightly wrapped in plastic wrap, the pumpkin roll lasts up to 7 days in the refrigerator. Keeping it chilled not only preserves freshness but also helps the cream cheese filling stay firm.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe has become such a comforting tradition in my kitchen, especially as the leaves start to fall and the air turns crisp. It’s one of those desserts that looks impressive but feels like a cozy hug in dessert form. Give it a go—you’ll get that proud, “I made that!” feeling and your family and friends will thank you over and over.