Creamy, spiced, and impossibly tender, this pumpkin roll with cream cheese filling is comfort dessert at its best. Imagine a soft, pumpkin-scented sponge wrapped around a silky cream cheese center — every slice is like a little celebration of fall. Fun fact: the first jelly roll cakes were popularized in Europe in the 1800s and have been charming dinner guests ever since. This version stands out for its simple technique and that dreamy cream cheese filling. It’s perfect for busy bakers and family gatherings because it’s quick to assemble, uses pantry-friendly ingredients, and looks impressive with minimal effort. If you love classic seasonal treats, you’ll also enjoy exploring this pumpkin roll guide for extra inspiration. Ready to bake something memorable? Let’s get rolling.
What is Pumpkin Roll Recipe With Cream Cheese Filling?
What’s in a name — a pumpkin roll? Is it a roll of pumpkin pie or a rolled sponge dressed like a pastry? The truth is delightfully simple: it’s a thin pumpkin sponge cake spread with a rich cream cheese filling and rolled into a spiral. Who decided it was called a roll — a baker with a sense of humor, perhaps? Maybe someone who loved the cozy idea that “the way to a man’s heart is through his stomach.” Whether named by whim or tradition, the pumpkin roll is all about big flavor tucked into a tidy, elegant shape. Try it and you’ll see why this dessert earns its charming title.
Why You’ll Love This:
- Silky cream cheese center: The filling is luxuriously smooth and balances the warm spices of the cake for a perfect bite.
- Budget-friendly baking: Most ingredients are pantry staples — pumpkin puree, flour, eggs, sugar — so you can make seasonal magic without breaking the bank.
- Show-stopping yet simple: It looks bakery-worthy but is straightforward to prepare, making it great for holidays, potlucks, or weeknight dessert.
Compared to other decadent sweets on the blog, like the cinnamon roll gooey butter cake, this pumpkin roll is lighter in texture but just as satisfying, and it’s easier to slice and serve to a crowd. Go ahead — bring this to your next gathering and watch it disappear.
How to Make:
Quick Overview
This pumpkin roll is surprisingly easy: a spiced, tender sponge cake bakes quickly and is rolled while warm to create the classic spiral. The texture is soft and slightly springy, and the standout element is the creamy, tangy filling that melts into every bite. Total time: about 1 hour (15 minutes prep, 15 minutes bake, plus chilling).
Ingredients
- 3/4 cup all-purpose flour, sifted
- 1 tsp. baking powder
- 1 tbsp. pumpkin pie spice
- 1/4 tsp. kosher salt
- 3 large eggs, lightly beaten
- 1 1/2 tsp. vanilla extract
- 1 cup sugar
- 2/3 cup canned pumpkin (pumpkin puree)
- 8 oz cream cheese, softened (full fat)
- 1 cup powdered sugar, sifted
- 6 tbsp. salted butter, softened
- 1 tsp. vanilla extract
Directions
- Preheat your oven to 375°F. Line a jelly roll pan with parchment paper, letting some overhang for easy cake removal.
- In a medium bowl, whisk together the sifted flour, baking powder, pumpkin pie spice, and kosher salt until evenly combined.
- In a large mixing bowl, whisk the sugar, lightly beaten eggs, 1 1/2 tsp. vanilla extract, and the canned pumpkin until smooth and homogenous.
- Gradually add the dry ingredients to the wet mixture, folding gently and stirring just until combined. Avoid overmixing to keep the sponge light.
- Pour the batter into the prepared pan and spread evenly to the edges using a spatula. Smooth the top for even baking.
- Bake for 15 minutes, or until the top is set and springs back lightly when touched. A toothpick inserted in the center should come out clean.
- While the cake bakes, lay a clean kitchen towel on your work surface and sprinkle it lightly with powdered sugar. When the cake is done, carefully turn the hot cake out onto the sugared towel. Peel off the parchment paper.
- Starting at one short end, gently roll the cake and towel together into a log while the cake is still warm. Place the rolled cake seam-side down on a cooling rack and allow it to cool completely.
- In a stand mixer (or with a hand mixer), beat the softened cream cheese, powdered sugar, softened butter, and 1 tsp. vanilla extract until the mixture is light and fluffy and free of lumps.
- Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border to prevent overflow.
- Roll the cake back up gently without the towel, tightening slightly to form a neat spiral. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Remove the plastic wrap, dust with extra powdered sugar if desired, slice into 1-inch pieces, and serve chilled or at room temperature.
What to Serve With:
- Fresh whipped cream or a dollop of crème fraîche for extra decadence.
- A cup of hot spiced coffee or a chai latte to complement the pumpkin spices.
- A simple green salad with toasted pecans and apple slices to balance the sweetness when serving as part of a dessert buffet.
- Vanilla ice cream for an indulgent pairing that contrasts cold and warm textures.
Top Tips for Perfecting:
- Ingredient substitutions: For a lighter filling, use low-fat cream cheese but expect a slightly less rich texture. If you’re out of pumpkin pie spice, combine 1/2 tsp cinnamon, 1/4 tsp ginger, and a pinch each of nutmeg and cloves.
- Timing adjustments: Roll the cake while it’s still warm — this prevents cracks. Chill for at least one hour to ensure clean slices.
- Flavor enhancements: Add 1/4 cup finely chopped toasted pecans to the filling for crunch or fold 1 tsp lemon zest into the cream cheese mixture for brightness.
- Common mistakes to avoid: Don’t overmix the batter; that makes the cake dense. Also, allow the cake to cool completely before unrolling to spread the filling, or it may tear.
- For more creative cheese-baked treats and inspiration, check out this cinnamon roll cheesecake with cream cheese frosting for another crowd-pleasing option.
Storing and Reheating Tips:
- Refrigeration: Store the pumpkin roll wrapped tightly in plastic wrap in the refrigerator for up to 4 days. This keeps the filling firm and flavors melded.
- Freezing: Wrap the whole roll in plastic wrap, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before slicing. Slices can also be frozen flat on a baking sheet and then stored in a freezer bag.
- Shelf life details: Freshly made and refrigerated, the roll stays best for 3–4 days. Beyond that, texture and flavor decline.
- Best reheating: Serve chilled or bring slices to room temperature. If you prefer warm slices, microwave a single slice for 10–12 seconds — be careful not to melt the filling.
FAQs
Can I use homemade pumpkin puree?
Yes. Homemade pumpkin puree works beautifully; just make sure it’s not overly watery. If it seems thin, strain excess moisture before measuring.
What pan size should I use?
Use a standard 10×15-inch jelly roll pan. The cake is thin and bakes quickly in this size.
How can I prevent the cake from cracking?
Roll the cake while it’s warm and flexible, and roll it gently rather than tightly. Dusting the towel with powdered sugar helps prevent sticking.
Can I make the filling ahead of time?
Yes. Make the cream cheese filling a day ahead, store it covered in the refrigerator, and whip briefly before spreading to re-fluff if needed.
Is this recipe freezer-friendly?
Absolutely. The whole roll or individual slices freeze well for up to 2 months when properly wrapped.
Conclusion
This pumpkin roll with cream cheese filling is an easy, impressive dessert that combines cozy spices with a luxuriously smooth center — perfect for holidays, potlucks, or treating your loved ones. It’s forgiving for beginners, uses everyday ingredients, and rewards you with slices that look bakery-made. If you want to compare versions or get more ideas, see this trusted Cream Cheese Pumpkin Roll Recipe for another take on a classic favorite. Give it a try, slice it up, and enjoy the smiles around your table.
Pumpkin Roll with Cream Cheese Filling
Equipment
- Jelly Roll Pan
- Mixing Bowl
- Stand Mixer
- Spatula
- Kitchen Towel
Ingredients
Dry Ingredients
- 3/4 cup All-purpose flour Sifted
- 1 tsp Baking powder
- 1 tbsp Pumpkin pie spice
- 1/4 tsp Kosher salt
Wet Ingredients
- 3 large Eggs Lightly beaten
- 1 1/2 tsp Vanilla extract
- 1 cup Sugar
- 2/3 cup Canned pumpkin Pumpkin puree
Filling Ingredients
- 8 oz Cream cheese Softened, full fat
- 1 cup Powdered sugar Sifted
- 6 tbsp Salted butter Softened
- 1 tsp Vanilla extract
Instructions
- Preheat your oven to 375°F. Line a jelly roll pan with parchment paper, letting some overhang for easy cake removal.
- In a medium bowl, whisk together the sifted flour, baking powder, pumpkin pie spice, and kosher salt until evenly combined.
- In a large mixing bowl, whisk the sugar, lightly beaten eggs, 1 1/2 tsp. vanilla extract, and the canned pumpkin until smooth and homogenous.
- Gradually add the dry ingredients to the wet mixture, folding gently and stirring just until combined. Avoid overmixing to keep the sponge light.
- Pour the batter into the prepared pan and spread evenly to the edges using a spatula. Smooth the top for even baking.
- Bake for 15 minutes, or until the top is set and springs back lightly when touched. A toothpick inserted in the center should come out clean.
- While the cake bakes, lay a clean kitchen towel on your work surface and sprinkle it lightly with powdered sugar. When the cake is done, carefully turn the hot cake out onto the sugared towel. Peel off the parchment paper.
- Starting at one short end, gently roll the cake and towel together into a log while the cake is still warm. Place the rolled cake seam-side down on a cooling rack and allow it to cool completely.
- In a stand mixer (or with a hand mixer), beat the softened cream cheese, powdered sugar, softened butter, and 1 tsp. vanilla extract until the mixture is light and fluffy and free of lumps.
- Once the cake is fully cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, leaving a small border to prevent overflow.
- Roll the cake back up gently without the towel, tightening slightly to form a neat spiral. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Remove the plastic wrap, dust with extra powdered sugar if desired, slice into 1-inch pieces, and serve chilled or at room temperature.