Pumpkin Roll with Cream Cheese Filling Recipe

If you’re anything like me, autumn means one thing: baking all the cozy, comforting flavors of the season. And let me tell you, this Pumpkin Roll with Cream Cheese Filling Recipe is absolutely fan-freaking-tastic. From the soft, spiced pumpkin cake to the luscious cream cheese swirl, this dessert feels like a warm hug on a plate. Keep reading, because I’m about to share all my best tips for making it turn out perfectly every time!

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Ingredients You’ll Need

I love how simple, pantry-friendly ingredients come together for this Pumpkin Roll with Cream Cheese Filling Recipe. The spices really bring out that signature fall flavor, and using canned pumpkin saves so much time without compromising taste.

• All-purpose flour: The perfect base for a tender yet sturdy cake that can roll without cracking.
• Salt: Enhances the sweetness and spices, balancing the flavors beautifully.
• Baking soda: Helps the cake rise nicely to a soft texture that’s not too dense.
• Ground cinnamon: Classic fall spice that gives warmth and depth.
• Pumpkin pie spice: The secret blend that makes this cake taste like fall heaven.
• Granulated sugar: Just the right amount of sweetness without overpowering.
• Eggs: They give structure and moisture—don’t skip or substitute lightly.
• Canned pumpkin: Convenient and consistent pumpkin flavor; homemade puree works too.
• Vanilla extract: Adds a sweet aromatic note to both the cake and filling.
• Cream cheese: Key for that rich, tangy filling everyone loves.
• Butter: Makes the filling smooth and luscious.
• Powdered sugar: Sweetens and lightens the cream cheese filling, plus dusting for a pretty finish.

Variations

One of the things I love most about this Pumpkin Roll with Cream Cheese Filling Recipe is how adaptable it is. I often switch things up just a bit, depending on who I’m serving or what I have on hand.

• Gluten-free version: I’ve swapped in a gluten-free all-purpose flour blend before, and the texture came out surprisingly close to the original.
• Spice tweaks: Sometimes I add a pinch of nutmeg or cloves for a deeper spice profile that my spice-obsessed family adores.
• Filling options: Try adding a hint of lemon zest to the cream cheese filling for a bright contrast that cuts through the sweetness beautifully.
• Mini rolls: If you’re looking for cute single servings, slice the cake batter into smaller pans and roll up mini pumpkin rolls—great for parties!

How to Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prepare Your Pan Perfectly

Start by greasing a 10×15-inch jelly roll pan with non-stick spray—don’t forget this, because it helps your cake slide out easily! Then place parchment paper inside, leaving a bit of extra hanging on the sides. I discovered this little trick because trying to remove the cake without it was always a disaster. Grease the parchment paper lightly as well, so you’re all set.

Step 2: Whisk Dry Ingredients

In a large bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. This is where your pumpkin roll gets all that classic flavor, so give it a good mix to make sure the spices are evenly distributed.

Step 3: Mix Wet Ingredients Until Smooth

In another bowl, beat the eggs, granulated sugar, vanilla, and pumpkin puree together until smooth. I usually use a handheld mixer here—just to get a nice even texture that makes the batter silky and easy to spread.

Step 4: Combine and Pour Batter

Add the dry ingredients to the wet and gently stir until fully combined. Watch that you don’t overmix here—stir just until no dry streaks remain for a tender cake. Pour the batter evenly into your prepared pan and smooth the top with a spatula.

Step 5: Bake and Roll While Warm

Bake at 350°F for 12-15 minutes, checking with a toothpick near the end—the cake should be springy and the toothpick comes out clean. This step is key: right after baking, lift the cake out with the parchment paper and immediately roll it up from one short end, parchment and all. I learned this trick after many cracked cakes; rolling warm lets it shape without breaking.

Step 6: Make the Cream Cheese Filling

While the cake cools completely on a wire rack, whip together cream cheese, butter, vanilla, and powdered sugar using an electric mixer. The goal here is a fluffy, smooth filling that’s easy to spread and tastes indulgent.

Step 7: Unroll, Fill, and Re-Roll

Carefully unroll the cooled cake and spread the cream cheese filling evenly, leaving about a 1-inch border around the edges to prevent overflow. Then roll it back up—this time without the parchment paper—and cover tightly with plastic wrap before refrigerating for at least an hour. Trust me, this chilling step makes slicing so much cleaner and keeps the filling nicely set.

Step 8: Serve and Enjoy

Before serving, dust the top with powdered sugar for an elegant touch. Slice it up and watch how your family and friends go crazy for this seasonal favorite!

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it simple with a generous dusting of powdered sugar, which adds a lovely snowy effect. But sometimes I sprinkle on chopped toasted pecans or a drizzle of caramel sauce for extra indulgence—both add a wonderful crunch and flavor contrast.

Side Dishes

This pumpkin roll pairs beautifully with a hot cup of coffee, chai latte, or spiced apple cider. For holiday brunch, I love serving it alongside fresh fruit or a simple green salad to balance out the richness.

Creative Ways to Present

For special occasions, I’ve laid sliced rolls out on a wooden serving board and garnished with whole cinnamon sticks and edible flowers—it makes for a stunning centerpiece. Another favorite is cutting into bite-sized pinwheel pieces for finger food at parties.

Make Ahead and Storage

Storing Leftovers

Always keep your pumpkin roll covered tightly in the refrigerator—it stays moist and fresh for 1-2 days. I like to slice it only when ready to serve so it holds together better.

Freezing

I’ve frozen my pumpkin roll wrapped first in plastic wrap, then foil, and it comes out beautifully with no texture loss. Just thaw it overnight in the fridge before slicing. This is a lifesaver for holiday prep!

Reheating

If you want to warm it slightly, I gently heat slices in the microwave for 15-20 seconds—the filling softens perfectly without melting away. It tastes just like freshly made that way.

FAQs

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe has become a new favorite in my kitchen, and I know you’ll love it too. Its comforting spices, fluffy cake, and luscious filling make every bite special. Whether you’re sharing at a holiday party or enjoying a quiet evening at home, this roll is the perfect slice of autumn happiness. Trust me, once you try this, it’ll be on repeat every fall!

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