Easy Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling is a classic fall dessert that looks impressive but is surprisingly simple to make. A soft, spiced pumpkin sponge cake is rolled up with a smooth, sweet cream cheese filling, creating a swirl that’s as pretty as it is delicious. Perfect for holidays, gatherings, or a cozy family dessert.

Why Make This Recipe

• A festive dessert that always impresses guests
• Light, tender pumpkin cake with warm spices
• Rich cream cheese filling for the perfect balance
• Can be made ahead and stored in the fridge or freezer

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How to Make Pumpkin Roll with Cream Cheese Filling

You’ll bake a thin pumpkin sponge cake, roll it while warm, then fill it with cream cheese frosting before rolling again.

Ingredients You’ll Need:

For the cake:

• 3/4 cup all-purpose flour
• 2/3 cup granulated sugar
• 3 large eggs
• 2/3 cup pumpkin puree
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

For the filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 4 tablespoons butter, softened
• 1 teaspoon vanilla extract

Optional garnish:

• Powdered sugar for dusting

Directions:

1. Preheat & Prepare: Begin by preheating your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, making sure it’s smooth and fits snugly. This prevents sticking and helps lift the cake out easily after baking.
2. Mix Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, pumpkin spice, and a pinch of salt. Whisk thoroughly to ensure even distribution of leavening agents and spices for consistent flavor and rise.
3. Cream Wet Ingredients: In a large bowl, beat the eggs and granulated sugar using an electric mixer on high speed for 3–5 minutes, until the mixture is pale, thick, and fluffy. This step adds air for a light, sponge-like texture. Then, gently stir in the pumpkin puree until fully combined.
4. Combine Batter: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix just until no flour streaks remain. Avoid overmixing to keep the cake tender.
5. Bake the Cake: Pour the batter into the prepared pan and spread it evenly with an offset spatula. Bake for 12–15 minutes, or until the cake is lightly golden and springs back when lightly touched in the center.
6. Roll the Cake: As soon as it comes out of the oven, carefully loosen the edges and invert the cake onto a clean kitchen towel or another sheet of parchment paper dusted with powdered sugar. Gently peel off the parchment from the bottom, then roll the cake up loosely (starting from the short end) using the towel or paper to help shape it. This prevents cracking when you fill it later. Let it cool completely in the rolled position on a wire rack.
7. Make the Filling: In a mixing bowl, beat cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, and continue beating until light, fluffy, and fully incorporated, no lumps!
8. Assemble the Roll: Once the cake is cool, unroll it gently. Spread the cream cheese filling evenly over the entire surface, leaving a small border around the edges. Carefully re-roll the cake without the towel this time, using your hands to shape it snugly.
9. Chill & Serve: Wrap the finished roll in plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to firm up and hold its shape when sliced. Before serving, dust the top with powdered sugar and garnish with cinnamon or fresh berries if desired.

Perfect for holidays or special occasions, this pumpkin roll is moist, spiced, and filled with creamy sweetness in every bite!

How to Serve Pumpkin Roll with Cream Cheese Filling

Slice into neat rounds and serve chilled or at room temperature. It pairs beautifully with coffee, tea, or hot cider.

How to Store Pumpkin Roll with Cream Cheese Filling

• Refrigerate wrapped in plastic for up to 4 days.
• Freeze the whole roll tightly wrapped for up to 2 months. Thaw overnight in the fridge before serving.

Tips to Make Pumpkin Roll with Cream Cheese Filling

• Roll the cake while warm to prevent cracking.
• Use parchment or a towel dusted with powdered sugar to avoid sticking.
• Chill before slicing for cleaner cuts.
• Don’t overbake, or the sponge will dry out and crack.

Variation

• Add chopped nuts to the batter for texture.
• Stir in orange zest to the filling for a fresh twist.
• Use mascarpone cheese instead of cream cheese for a milder flavor.

Pumpkin Roll with Cream Cheese Filling FAQs

Can I make this ahead of time?
Yes, pumpkin rolls can be made 1–2 days in advance and stored in the fridge.

Can I use canned pumpkin pie filling?
No, use pure pumpkin puree for best results.

Why does my roll crack?
Usually from overbaking or not rolling while warm. Roll gently as soon as it comes out of the oven.

Beginner Tips and Notes: Your Kitchen Companion

• Measure flour correctly by spooning into the cup and leveling.
• Beat eggs and sugar long enough for light texture.
• Use room-temperature cream cheese and butter for smooth filling.
• Refrigerate the roll before serving for neat slices.

Details

• Prep time: 20 minutes
• Cook time: 15 minutes
• Chill time: 1 hour
• Total time: about 1 hour 35 minutes
• Servings: 8–10 slices

Notes

• Use pure pumpkin puree, not pumpkin pie filling.
• Store leftovers in the fridge, tightly wrapped, for up to 4 days.
• You can freeze the roll for up to 2 months. Thaw overnight in the fridge before serving.

Conclusion

Pumpkin Roll with Cream Cheese Filling is a timeless dessert that’s easier than it looks. With its soft spiced cake, creamy filling, and beautiful swirl, it’s perfect for holidays or any time you want a festive treat. Once you try it, this recipe will earn a permanent spot in your fall baking traditions.