Pumpkin Roll with Cream Cheese Filling Recipe

If you’re anything like me, fall treats are the highlight of the season—and this Pumpkin Roll with Cream Cheese Filling Recipe is one of my absolute favorites to whip up when the leaves start turning. It’s this perfect, tender pumpkin sponge wrapped around a luscious, creamy filling that’s just sweet enough to satisfy but not overwhelm. Trust me, once you try this recipe, you’ll want to make it every year. Stick with me here, because I’m going to share all my little tips and tricks to help you get it just right—no stress, just delicious results.

this …

Ingredients & Why They Work

Every ingredient in this Pumpkin Roll with Cream Cheese Filling Recipe plays a role—from the pumpkin puree giving that warm flavor to the cream cheese filling that adds richness. Here’s why I love these components, plus some quick shopping tips so your bake turns out perfect.

• Eggs: Room temperature eggs whip better to create the light sponge you need for rolling without cracks.
• Pumpkin puree: Use pure pumpkin, not pumpkin pie filling, for that true pumpkin flavor without extra spices.
• Granulated and brown sugar: Mix of both keeps the cake sweet and moist with a hint of caramel.
• Vanilla extract: Adds warmth and enhances the pumpkin’s natural flavor.
• All-purpose flour: Gives structure but use just enough to keep the cake soft and tender.
• Baking soda: Helps the cake rise and stay fluffy.
• Ground cinnamon: Classic spice that complements pumpkin perfectly.
• Kosher salt: Balances sweetness and brings out all the flavors.
• Cream cheese: Must be softened for that ultra-smooth filling texture.
• Unsalted butter: Adds richness to the filling. Using unsalted lets you control saltiness.
• Powdered sugar: Gives the filling a silky sweetness that melts nicely inside the roll.

Make It Your Way

I love to keep this recipe straightforward, but there’s so much room to play! Feel free to tweak the spices or swap out vanilla for maple extract to deepen that fall flavor. You’ll enjoy making it yours and might find your own favorite spin on this classic.

• Variation: Sometimes I throw in a teaspoon of ground ginger or nutmeg for extra warmth—totally optional but adds a cozy vibe.
• Dietary Modifications: To lighten it up, try Greek yogurt instead of butter in the filling, or use a sugar substitute that measures like sugar.
• Seasonal Twist: If you want to make this outside pumpkin season, swap pumpkin puree for sweet potato puree—it works surprisingly well!

Step-by-Step: How I Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prep your pan and ingredients thoughtfully

First, I preheat my oven to 375°F and get a 10×15-inch jelly roll pan ready by spraying it with oil, then lining it with parchment paper that I also give a quick spray. This not only prevents sticking but ensures the cake slides right off when it’s time to roll. It’s a little extra step but sooo worth it for a smooth roll later.

Step 2: Mix wet and dry ingredients separately

In a large bowl, I whisk together room temperature eggs, pumpkin puree, granulated and brown sugars, and vanilla extract until well combined. In a separate bowl, I sift the flour, baking soda, cinnamon, and salt. Mixing dry and wet separately before combining helps keep the batter light and prevents overworking.

Step 3: Combine just until mixed and bake

Gently fold the dry ingredients into the wet just until there are no flour streaks. Then pour the batter evenly into your prepared pan and spread it out all the way to the edges with a spatula. Bake for 15 to 20 minutes. The key is to watch for it to spring back when pressed lightly in the center—that means it’s perfectly done and still moist.

Step 4: Roll the warm cake in a sugared towel

While still warm, invert the cake onto a clean kitchen towel dusted liberally with powdered sugar. Carefully peel off the parchment paper, then roll the cake up starting at the short end with the towel inside. This trick helps the cake hold its shape without cracking when you add the filling later. Let it cool completely while rolled up.

Step 5: Whip up the cream cheese filling

Using a hand mixer, beat softened cream cheese until smooth. Add softened butter and beat until combined. On low speed, gradually mix in powdered sugar and vanilla extract, then increase speed to get that creamy, fluffy consistency that’s easy to spread. Make sure your ingredients are all room temp—it makes a huge difference in texture.

Step 6: Finish the roll and chill

Gently unroll your cooled cake and spread the cream cheese filling evenly over the surface. Then carefully roll it back up—this time without the towel. Transfer it to a serving plate, cover with plastic wrap, and pop it in the fridge for about 30 minutes to let everything set. Before serving, dust with extra powdered sugar for that classic look.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I love a simple dusting of powdered sugar to finish—keeps it elegant but not fussy. Sometimes, I sprinkle a few toasted pecans or a drizzle of caramel sauce for a decadent touch when guests come over.

Side Dishes

This pumpkin roll pairs wonderfully with a cup of hot coffee or chai tea. For a festive brunch spread, I serve it alongside fresh fruit and some lightly whipped cream to balance the richness.

Creative Ways to Present

For a holiday party, I’ve sliced the roll into pinwheel-style pieces and arranged them on a platter decorated with edible flowers and fresh cranberries. It’s a real crowd-pleaser and looks impressive without a ton of effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover pumpkin roll covered tightly with plastic wrap in the fridge. It stays moist and fresh for up to 3 days—but honestly, it rarely lasts that long in my house!

Freezing

Freezing works really well if you wrap the roll in plastic wrap and then again in foil to prevent freezer burn. Thaw overnight in the fridge before serving, and the texture is almost like fresh-baked.

Reheating

If you want to enjoy it warm, I gently microwave individual slices for about 15 seconds—just enough to soften without melting the cream cheese filling. It’s a cozy treat on chilly days.

FAQs

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe is one of those comforting bakes that never fails to bring a smile to the table. I always think of crisp autumn afternoons when I make it, and the way it smells as it bakes is just heavenly. Whether you’re baking it for a holiday, a special brunch, or just because you crave that creamy pumpkin goodness, I’m confident you’ll enjoy every bite. Give it a try—you might just find your new seasonal favorite!

Print