Perfect Pumpkin Roll with Cream Cheese Filling Recipe

Fall brings many wonderful flavors, but few desserts capture the season quite like a pumpkin roll with cream cheese filling. This soft, spiced cake wrapped around rich cream cheese creates the perfect balance of autumn spices and creamy sweetness. The combination of cinnamon, nutmeg, and pumpkin creates a warm flavor that makes your kitchen smell like a cozy fall day.

This dessert looks fancy enough for holiday gatherings but simple enough to make on any weekend. The cake stays moist for days, and the cream cheese filling adds just the right amount of richness without being too heavy. Whether you serve it at Thanksgiving dinner or pack it for a fall picnic, this pumpkin roll always gets compliments. The best part? You can make it ahead of time, which makes party planning much easier.

Reasons to Try Pumpkin Roll with Cream Cheese Filling

This pumpkin roll stands out because of its perfect texture combination. The cake part stays incredibly soft and spongy, while the cream cheese filling provides a smooth, tangy contrast that balances the sweet pumpkin flavors perfectly. The spices – cinnamon, nutmeg, and ginger – create a warm flavor profile that tastes like fall in every bite.

The visual appeal makes this dessert special too. When you slice it, each piece shows a beautiful spiral pattern that looks professional and impressive. The orange cake swirled with white filling creates an eye-catching presentation that works well on any dessert table.

Making this recipe fills your house with the most amazing smell. The combination of pumpkin and warm spices baking together creates an aroma that makes everyone ask what smells so good. This dessert also freezes beautifully, so you can make several rolls during pumpkin season and have them ready for unexpected guests or holiday gatherings.

The recipe uses simple ingredients you can find at any grocery store, but the result tastes like something from a fancy bakery. After 15 years of making this recipe, I can tell you it never fails to impress both kids and adults.

Where did Pumpkin Roll come from?

Pumpkin roll recipes became popular in America during the 1970s, though similar jelly roll techniques existed much earlier. The combination of pumpkin puree in cake batter gained popularity as canned pumpkin became widely available in grocery stores across the country.

This dessert draws inspiration from European jelly roll traditions, where thin sponge cakes get filled with various creams and jams, then rolled into logs. American bakers adapted this technique using pumpkin, which was already a beloved ingredient in fall baking. The cream cheese filling became the standard choice because its tangy flavor balances the sweet, spiced pumpkin cake perfectly.

Many families passed down their own versions through generations, with small variations in spice combinations or rolling techniques. Today, pumpkin rolls appear on dessert tables across America during fall and winter holidays, especially Thanksgiving and Christmas.

Ingredients Notes

Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling. The pure version gives you better control over sweetness and spicing. I recommend Libby’s brand for consistent texture and flavor.

Cream Cheese: Full-fat cream cheese works best for the filling. Make sure it reaches room temperature before mixing – this prevents lumps and creates a smoother filling. Low-fat versions make the filling too thin.

Eggs: Room temperature eggs mix more easily into the batter and create better volume. Take them out of the fridge about an hour before baking.

All-Purpose Flour: Regular flour works perfectly for this recipe. Avoid cake flour, which makes the cake too delicate for rolling.

Spices: Fresh spices make a noticeable difference. Replace ground cinnamon, nutmeg, and ginger every six months for the best flavor. I grind my own nutmeg when possible.

Powdered Sugar: This ingredient appears in both the cake dusting and the filling. Sift it before using to prevent lumps in your cream cheese mixture.

Vanilla Extract: Pure vanilla extract tastes much better than imitation. The small extra cost makes a big difference in the final flavor.

How to Make Pumpkin Roll with Cream Cheese Filling

Step 1: Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Grease the parchment paper lightly with cooking spray.

Step 2: Beat three eggs on high speed for 5 minutes until thick and lemon-colored. Gradually beat in 1 cup granulated sugar until the mixture becomes very thick and pale.

Step 3: Mix in ¾ cup pumpkin puree until well combined. The mixture should be smooth and orange-colored.

Step 4: In a separate bowl, whisk together ¾ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 2 teaspoons cinnamon, 1 teaspoon ginger, and ½ teaspoon nutmeg.

Step 5: Gently fold the flour mixture into the pumpkin mixture until just combined. Don’t overmix, as this makes the cake tough.

Step 6: Spread the batter evenly in the prepared pan. The layer should be thin but cover the entire surface.

Step 7: Bake for 13-15 minutes until the cake springs back when lightly touched in the center.

Step 8: While the cake bakes, lay out a clean kitchen towel and sprinkle it generously with powdered sugar.

Step 9: As soon as the cake comes out of the oven, immediately turn it out onto the powdered sugar-dusted towel. Remove the parchment paper carefully.

Step 10: Starting at the short end, roll the cake up in the towel while it’s still warm. This prevents cracking. Let it cool completely on a wire rack, about 1 hour.

Step 11: For the filling, beat 8 oz room temperature cream cheese, 1 cup powdered sugar, 6 tablespoons softened butter, and 1 teaspoon vanilla extract until smooth and fluffy.

Step 12: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface, leaving a small border around the edges.

Step 13: Roll the cake back up without the towel, wrapping it tightly in plastic wrap. Refrigerate for at least 2 hours before slicing.

What You Must Know About Pumpkin Roll

The most critical step happens right after baking – you must roll the cake while it’s still warm. If you let it cool before rolling, the cake will crack when you try to shape it. The warm cake stays flexible and rolls easily.

Use enough powdered sugar on your towel. This prevents the cake from sticking and makes unrolling much easier later. Don’t skip this step, even if it seems like too much sugar.

Room temperature ingredients mix much better than cold ones. Cold cream cheese creates lumps that won’t smooth out, and cold eggs don’t incorporate well into the batter. Plan ahead and take everything out of the fridge at least an hour before starting.

Don’t overbake the cake. It should spring back when lightly touched but shouldn’t look dry or brown around the edges. An overbaked cake becomes brittle and cracks when rolled.

The cake must cool completely before you add the filling. Warm cake will melt the cream cheese and create a mess. Be patient during this step.

Helpful Tips

Place a damp towel under your mixing bowl to keep it steady while beating the eggs. This makes the process much easier and prevents the bowl from sliding around your counter.

If your cake cracks slightly while rolling, don’t panic. Small cracks often disappear once the roll chills in the refrigerator. The plastic wrap helps hold everything together.

Make the filling while the cake cools. This saves time and ensures the filling reaches the right consistency by the time you need it.

Use dental floss or a very sharp knife to slice the roll. This prevents squishing and gives you clean, pretty slices that show off the spiral pattern.

Variations and Substitutions

Replace cream cheese filling with whipped cream mixed with a little powdered sugar for a lighter version. Add a tablespoon of maple syrup for extra fall flavor.

Try different spice combinations – add a pinch of cardamom or cloves for more complex flavor. Some people love a tiny bit of black pepper, which enhances the other spices.

Make mini rolls using a smaller pan and cutting the recipe in half. These work great for individual servings at parties.

For chocolate lovers, add 2 tablespoons of cocoa powder to the filling and reduce the powdered sugar slightly.

Gluten-free flour works in this recipe if you need it. Use a 1:1 baking blend for best results.

Add chopped toasted pecans or walnuts to the filling for extra texture and flavor.

Serving Suggestions for Pumpkin Roll

Dust each slice with extra powdered sugar just before serving for a professional bakery look. The white sugar creates a beautiful contrast against the orange cake.

Serve with a dollop of whipped cream and a sprinkle of cinnamon for extra indulgence. Fresh whipped cream tastes much better than the canned version.

Pair with hot coffee, spiced cider, or chai tea. The warm drinks complement the cool, creamy dessert perfectly.

Garnish the serving plate with a few cinnamon sticks and small pumpkins for a festive fall presentation.

For special occasions, drizzle caramel sauce around the plate before placing the slice. The caramel enhances the pumpkin flavors beautifully.

Create an elegant dessert by serving thin slices with vanilla ice cream and a sprinkle of toasted pumpkin seeds.

Storage

Wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator for up to 5 days. The flavors actually improve after a day or two as they have time to blend together.

For longer storage, wrap the entire roll in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.

Individual slices can be stored in airtight containers in the refrigerator. Place parchment paper between layers to prevent sticking.

Don’t leave the pumpkin roll at room temperature for more than 2 hours due to the cream cheese filling. Always return it to the refrigerator promptly after serving.

Nutrition Facts (Per Serving)

Based on 12 servings per roll. Contains dairy and eggs.

Pumpkin Roll with Cream Cheese Filling Recipe

Learn how to make the perfect pumpkin roll with cream cheese filling. This easy fall dessert recipe creates a moist, spiced cake with rich cream cheese filling that's perfect for holidays.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Course Dessert

Cuisine American

Servings 12 servings

Calories 285 kcal

Ingredients

  

• 3 large eggs room temperature
• 1 cup granulated sugar
• ¾ cup pumpkin puree
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• Powdered sugar for dusting
• 8 oz cream cheese room temperature
• 1 cup powdered sugar for filling
• 6 tablespoons butter softened
• 1 teaspoon vanilla extract

Instructions

 

• Preheat oven to 375°F and prepare jelly roll pan with parchment paper
• Beat eggs for 5 minutes until thick, gradually add granulated sugar
• Mix in pumpkin puree until combined
• Whisk together dry ingredients in separate bowl
• Fold flour mixture into pumpkin mixture
• Spread batter evenly in prepared pan
• Bake 13-15 minutes until cake springs back when touched
• Immediately turn cake onto powdered sugar-dusted towel
• Roll cake in towel while warm and cool completely
• Beat cream cheese filling ingredients until smooth
• Unroll cake, spread filling evenly
• Roll cake back up and wrap in plastic wrap
• Chill at least 2 hours before slicing

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