Pumpkin Roll with Cream Cheese Filling—moist, spiced, and irresistibly creamy. A classic fall dessert perfect for holidays, gifts, or cozy nights in.

Why You’ll Love This Recipe

Perfect Fall Flavor: Loaded with warm spices and pumpkin, this dessert captures the essence of autumn.
Impressive Presentation: The beautiful spiral of creamy filling makes this roll a stunning centerpiece.

Make-Ahead Friendly: Great for preparing a day in advance—just chill and serve.
Balanced Sweetness: Not overly sugary, letting the pumpkin and spices shine.
Crowd-Pleaser: A favorite among guests, even those who don’t typically love pumpkin desserts.

Ingredients

For The Pumpkin Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves

1/4 teaspoon salt
3 large eggs
1 cup granulated sugar

2/3 cup canned pumpkin puree
Powdered sugar (for dusting towel)

For The Cream Cheese Filling:

8 oz cream cheese, softened
6 tablespoons unsalted butter, softened
1 cup powdered sugar

1 teaspoon vanilla extract

Directions

Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.

In a large bowl, beat eggs and sugar until thick and light. Add pumpkin puree and mix until fully combined.
Stir in the dry flour mixture until no streaks remain.
Spread the batter evenly into the prepared pan.

Bake for 13–15 minutes, or until the top springs back when gently pressed.
Loosen edges and flip the cake onto a clean kitchen towel dusted generously with powdered sugar. Peel off parchment.
Starting from a short end, roll the cake and towel together into a spiral. Cool completely on a wire rack.

In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Gently unroll the cooled cake. Spread the cream cheese filling evenly, leaving a slight border.
Re-roll the cake (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour.

Dust with powdered sugar before serving. Slice and enjoy.

Servings And Timing

Servings: 10
Prep Time: 20 minutes

Cooking Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 35 minutes

Calories Per Serving: ~320 kcal

Variations

Nutty Crunch: Add chopped pecans or walnuts inside the filling or sprinkle on top.
Maple Twist: Use maple extract instead of vanilla in the filling for added depth.

Lighter Version: Substitute low-fat cream cheese and reduce the sugar slightly.
Pumpkin-Chocolate Fusion: Add mini chocolate chips to the filling for a decadent touch.
Gluten-Free Option: Use a 1:1 gluten-free baking flour blend for the cake base.

Storage/Reheating

Storage: Keep the pumpkin roll wrapped tightly in plastic wrap and store in the refrigerator for up to 4 days.
Freezing: You can freeze the whole roll or individual slices. Wrap tightly in plastic and foil, and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: Not recommended, as it’s best served chilled or at room temperature.

FAQs

How Do I Prevent The Pumpkin Roll From Cracking?

Roll the cake while it’s still warm and pliable. Rolling it with a towel helps it hold shape and reduces cracking when unrolled for filling.

Can I Make This Pumpkin Roll In Advance?

Yes, it actually tastes better after chilling. You can make it up to 2 days ahead of time.

What Can I Use Instead Of Cream Cheese?

Mascarpone or a combination of Greek yogurt and butter can be used, though flavor and texture will vary.

Is It Okay To Skip The Towel Step?

No, the towel helps form the roll and keeps the cake from sticking. Dusting with powdered sugar prevents sticking to the towel.

Can I Use Fresh Pumpkin Instead Of Canned?

Yes, just make sure it’s pureed very smooth and has a similar moisture level as canned puree.

How Long Should The Cake Cool Before Filling?

Let it cool completely after rolling—about 30–45 minutes—before unrolling and spreading the filling.

Can I Add More Spices?

Absolutely. Feel free to increase cinnamon or add nutmeg, allspice, or ginger to suit your taste.

Why Is My Filling Runny?

The cream cheese and butter must be softened, not melted. Overbeating or warm ingredients can lead to a runny texture.

Can I Double This Recipe?

Yes, but you’ll need two pans or one larger sheet pan. Bake time may vary, so monitor carefully.

How Do I Get Clean Slices?

Use a serrated knife and wipe it clean between cuts for neat, professional-looking slices.

Conclusion

This pumpkin roll with cream cheese filling is everything a fall dessert should be: moist, flavorful, and visually striking. Whether you’re serving it at a holiday party or enjoying a quiet slice with coffee, it’s bound to become a seasonal tradition. With a few simple steps and ingredients, you can whip up this bakery-style dessert right in your kitchen.

Discover More Fall-Inspired Desserts

Celebrate the cozy season with more comforting treats! Our Pumpkin Crisp Recipe is a crunchy and warm dessert perfect for Thanksgiving gatherings. If you’re a cheesecake fan, the creamy layers of our Caramel Brownie Cheesecake offer the ultimate indulgence. For a nostalgic flavor, you’ll love the spiced richness of our Old-Fashioned Ginger Loaf Cake. Don’t miss the soft and chewy Cinnamon Roll Sugar Cookies—a modern twist on classic rolls. And if you’re planning a dessert spread, try our Apple Cinnamon Cheesecake Delight for a creamy, fruity finish.

Pumpkin Roll With Cream Cheese Filling

Author: Chef Clara

Print Recipe

Description

A soft and spiced pumpkin sponge cake rolled with a smooth, tangy cream cheese filling. This classic pumpkin roll is a fall favorite and a festive treat that’s as beautiful as it is delicious.

Ingredients

Scale

3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree

Powdered sugar (for dusting towel)
8 oz cream cheese, softened
6 tablespoons unsalted butter, softened

1 cup powdered sugar
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
In a small bowl, whisk together flour, baking powder, baking soda, cinnamon, cloves, and salt.
In a large bowl, beat eggs and sugar until thick. Add pumpkin and mix until combined. Stir in the flour mixture.

Spread the batter evenly into the prepared pan.
Bake for 13–15 minutes, or until the top springs back when touched.
Immediately loosen and carefully flip the cake onto a thin kitchen towel generously dusted with powdered sugar. Gently peel off the parchment paper.

Starting from the short end, roll the cake and towel together into a log. Cool completely on a wire rack.
For the filling, beat cream cheese, butter, powdered sugar, and vanilla in a medium bowl until smooth.
Unroll the cooled cake gently. Spread the cream cheese mixture evenly over the cake, leaving a slight border around the edges.

Re-roll the cake (without the towel), then wrap in plastic wrap and refrigerate for at least 1 hour.
Dust with powdered sugar before serving. Slice and enjoy!

Notes

Be sure to dust the towel generously with powdered sugar to prevent sticking.

Chill the roll thoroughly for clean slicing.
Can be made a day ahead and stored in the fridge.