Pumpkin Roll with Cream Cheese Filling
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If there’s one dessert that always finds a place on a fall dessert table, it’s a pumpkin roll with cream cheese filling. The soft pumpkin cake is filled with a rich cream cheese filling and rolled into beautiful swirls that look impressive but are surprisingly easy to make at home. Whether you’re planning your Thanksgiving menu, baking for a holiday party, or simply craving a classic pumpkin dessert, this homemade pumpkin roll delivers all the cozy flavors of the season in every slice.
My Pumpkin Roll Story
For years, I traded one of my cheesecakes with a friend every fall for her homemade pumpkin roll. It quickly became one of those desserts I looked forward to all year long. Once I finally learned how simple it was to make from scratch, it became a regular part of our holiday baking tradition.
The best part? With a few simple tips, you can create a soft pumpkin roll that rolls beautifully without cracking and looks bakery-worthy every time.
Why You’ll Love This Recipe
- Soft, moist pumpkin cake Rich cream cheese filling
- Beautiful spiral presentation
- Perfect for Thanksgiving and Christmas
- Can be made ahead of time
- Freezes beautifully
- Easy step-by-step instructions
Ingredients Needed To Make Pumpkin Roll with Cream Cheese Filling
- Pumpkin Puree: Adds moisture, flavor, and helps create a flexible cake.
- Eggs: Provide structure while keeping the cake light and fluffy.
- Granulated Sugar: Sweetens the cake and helps maintain moisture.
- Vanilla Extract: Adds warmth and depth of flavor.
- All-Purpose Flour: Creates a tender cake with just enough structure for rolling.
- Pumpkin Pie Spice: The classic blend of fall spices.
- Ground Cinnamon: Enhances the pumpkin flavor.
- Baking Powder: Provides lift.
- Baking Soda: Helps create a soft texture.
- Kosher Salt: Balances sweetness and enhances flavor.
- Cream Cheese: Use full-fat, softened cream cheese for the best texture.
- Butter: Creates a smooth, rich filling.
- Powdered Sugar: Sweetens and stabilizes the filling.
How to Make Pumpkin Roll with Cream Cheese Filling
- Prepare the Pan: Preheat the oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, leaving a little overhang on the edges.
- Make the Batter: In a large mixing bowl, beat the eggs, sugar, pumpkin puree, and vanilla extract for 2 to 3 minutes until smooth. Add the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix just until combined.
- Bake: Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the cake springs back lightly when touched.
- Roll While Warm: Carefully lift the cake from the pan using the parchment paper. Starting from the short end, roll the warm cake up with the parchment paper inside. Place on a cooling rack and allow to cool completely.
- Make the Filling: Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract. Continue mixing until light and creamy.
- Fill and Roll: Carefully unroll the cooled cake. Spread the cream cheese filling evenly across the surface, leaving a small border around the edges. Roll the cake back up without the parchment paper.
- Chill: Wrap tightly in plastic wrap and refrigerate for at least 2 hours before slicing.
Expert Tips for the Best Pumpkin Roll
- Roll the pumpkin cake while it is still warm. This helps the cake hold its shape and prevents cracks once it cools.
- Do not overbake the pumpkin roll cake. It should spring back lightly when touched and still feel soft.
- Use softened cream cheese and butter for the filling. Room-temperature ingredients mix smoother and spread more evenly.
- Let the rolled cake cool completely before adding the cream cheese filling. A warm cake can melt the filling and make the roll messy.
- Chill the pumpkin roll before slicing. This helps the cream cheese filling set and gives you clean, pretty swirls.
- Use a serrated knife to slice the pumpkin roll. Wipe the knife between cuts for the neatest slices.
Storage and Freezing
- Store the pumpkin roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days.
- For longer storage, wrap the pumpkin roll in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
Make Ahead Instructions
- This is one of the best make-ahead holiday desserts.
- Prepare the pumpkin roll up to 2 days in advance and store covered in the refrigerator until ready to serve.
Pumpkin Roll with Cream Cheese Filling
Equipment
- 10×15 jelly roll sheet
Ingredients
Pumpkin Roll
- 3 eggs (room temperature)
- 1 cup granulater sugar
- 1 cup pumpkin puree
- 2 tsp vanilla extract
- 1 cup all-purpose flour (or 1.1 gluten free flour)
- 2 tsp pumpkin pie spice
- 1/2 tsp ground cinnamon
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
Cream Cheese Frosting
- 10 ounces cream cheese, softened
- 5 tbsp butter, softened
- 2 cups powdered sugar
- 1 tbsp vanilla extract
Instructions
Pumpkin Roll
- Preheat oven to 375°F and line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs, sugar, pumpkin puree, and vanilla for 2 to 3 minutes.
- Add flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Mix until combined.
- Spread batter evenly into prepared pan.
- Bake for 13 to 15 minutes.
- Immediately roll the warm cake up with the parchment paper and cool completely.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cooled cake and spread filling evenly over the surface.
- Roll cake back up tightly.
- Wrap in plastic wrap and refrigerate for at least 2 hours.
- Slice and serve.
Notes
- Roll the cake while warm to prevent cracks.
- Full-fat cream cheese provides the best texture.
- Chilling before slicing creates cleaner swirls.
- This recipe freezes beautifully for holiday baking.
- Dust with powdered sugar before serving for a classic presentation.
Nutrition
Commonly Asked Questions
Pumpkin rolls usually crack when the cake is overbaked or cools too long before rolling. Roll it while it’s still warm so the cake can set into shape as it cools.
Yes. Since it has cream cheese filling, keep it wrapped tightly in plastic wrap and stored in the refrigerator until ready to serve.
Absolutely. Pumpkin roll is a great make-ahead dessert because it slices cleaner after chilling. You can make it 1 to 2 days in advance and keep it wrapped in the refrigerator.
You can! Wrap the whole roll tightly in plastic wrap, then add a layer of foil. Freeze for up to 3 months and thaw overnight in the refrigerator.
Parchment paper works well and keeps things simple. Roll the warm cake with the parchment still attached, then remove it before adding the filling.
Leave a small border around the edges and don’t press too hard when rolling. Chilling the roll before slicing also helps the filling stay in place.
Why did mine stick to the parchment paper,?
Hello, I wouldn’t recommend using parchment paper. This should go right onto a pan/baking dish. Thank you!