Pumpkin Roll with Cream Cheese Filling

When fall arrives, nothing feels more festive than the warm aroma of pumpkin spice filling the kitchen. Among the many seasonal treats, the Pumpkin Roll with Cream Cheese Filling holds a special place. With its signature spiral shape, soft pumpkin sponge cake, and luscious cream cheese filling, this dessert isn’t just delicious — it’s a showstopper.

The beauty of this recipe is that it delivers bakery-quality results at home. Rolling a cake might sound intimidating, but with the right steps, you can create a perfect swirl that looks as good as it tastes. Each slice reveals golden-orange pumpkin cake wrapped around a creamy white filling, making it ideal for Thanksgiving, Christmas, or any fall gathering.

Why This Pumpkin Roll Is Special

1. Classic Fall Flavor – Pumpkin and warm spices in every bite.
2. Creamy Center – Tangy cream cheese filling balances sweetness.
3. Eye-Catching Swirl – A dessert that impresses guests instantly.
4. Make-Ahead Friendly – Stays fresh in the fridge or freezer.
5. Perfect for Holidays – A seasonal star at Thanksgiving tables.

Ingredients

For the Pumpkin Cake:

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tbsp unsalted butter, softened
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan, line with parchment paper, and grease again.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and spices.
3. In a large bowl, beat eggs and sugar until thick and pale. Mix in pumpkin puree and vanilla.
4. Gently fold in dry ingredients until combined.
5. Spread batter evenly into prepared pan.
6. Bake 13–15 minutes, until cake springs back when lightly touched.
7. While cake bakes, prepare a clean kitchen towel dusted with powdered sugar.
8. Immediately loosen cake from parchment, then invert onto towel. Peel parchment and roll cake up with the towel from the short side. Cool completely.
9. For filling: beat cream cheese, butter, powdered sugar, and vanilla until smooth.
10. Carefully unroll cooled cake, spread filling evenly, then re-roll without the towel.
11. Wrap in plastic wrap and refrigerate at least 1 hour.
12. Dust with powdered sugar before slicing and serving.

Pumpkin Roll with Cream Cheese Filling

A festive pumpkin sponge cake rolled with creamy cream cheese filling. A holiday favorite with beautiful swirls and cozy fall flavors.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 10 slices

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 3/4 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 3 large eggs
• 2/3 cup granulated sugar
• 2/3 cup pumpkin puree not pumpkin pie filling
• 1 tsp vanilla extract
• 8 oz cream cheese softened
• 1 cup powdered sugar
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract for filling

Equipment

• Jelly roll pan (15×10 inch)
• Parchment paper
• Mixing bowls
• Hand mixer or stand mixer
• Kitchen towel

Method

 

1. Preheat oven to 375°F (190°C). Grease and line a 15×10 inch jelly roll pan with parchment paper.
2. Whisk together flour, baking powder, baking soda, salt, and spices.
3. Beat eggs and sugar until thick. Add pumpkin puree and vanilla.
4. Fold in dry ingredients. Spread into pan.
5. Bake 13–15 minutes until cake springs back when touched.
6. Invert warm cake onto towel dusted with powdered sugar. Peel parchment and roll up with towel. Cool.
7. Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
8. Unroll cooled cake, spread filling, re-roll, and chill for at least 1 hour.
9. Dust with powdered sugar before slicing and serving.

Notes

For a twist, add maple syrup to the filling or sprinkle nuts on the cake before baking.

Tips for Success

• Roll while warm: Rolling the cake right after baking prevents cracks later.
• Use parchment + towel: This ensures a smooth release and easy rolling.
• Don’t overfill: Spread cream cheese filling evenly but not too thick.
• Chill before slicing: Gives cleaner cuts and a firmer texture.

Variations

• Nutty Pumpkin Roll: Sprinkle chopped pecans or walnuts before baking.
• Maple Cream Cheese Filling: Add 2 tbsp maple syrup to the filling.
• Chocolate Drizzle: Melt chocolate and drizzle over the finished roll.

Storage

• Refrigerate up to 4 days in an airtight container.
• Freeze (wrapped tightly) for up to 3 months. Thaw overnight in fridge before serving.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling is more than dessert — it’s a holiday tradition. With its beautiful swirl, creamy filling, and classic fall flavors, it deserves a spot on every festive table. Mastering the roll may feel like a baking milestone, but with this guide, you’ll have bakery-worthy results that wow family and friends.