Creamy, spiced, and impossibly tender — this Pumpkin Roll Recipe With Cream Cheese Filling is a show-stopper that tastes far fancier than the effort required. A soft pumpkin sponge wrapped around a velvety cream cheese center makes every slice a little moment of fall-flavored joy. Fun fact: the roll actually traces its popularity to mid-20th century American home cooks who loved impressive-looking desserts that were surprisingly simple to pull off. If you enjoy desserts that feel homemade and elegant at the same time, this is for you.

This recipe is special because it’s simple, quick to prepare, and perfect for family gatherings or holiday dessert tables. If you want a similar treat with a different twist, check out the original version and baking tips on the detailed pumpkin roll post: pumpkin roll recipe with cream cheese filling. Get ready to be delighted — this roll slices beautifully, stores well, and disappears fast.

What is Pumpkin Roll Recipe With Cream Cheese Filling?

What’s in a name? A pumpkin roll is basically a spiced pumpkin sponge cake baked thin, rolled up, and filled with a sweet cream cheese filling — like a cinnamon swirl got cozy with pumpkin pie. Why is it called a roll? Maybe because everyone will roll out of the room after a second helping! Who knows, but one thing’s certain: “the way to a man’s heart is through his stomach.” Want to impress curious guests? Roll this up, slice it, and watch smiles spread. Give it a try and see why the name stuck.

Why You’ll Love This

• Incredible texture: a delicate, moist pumpkin cake that yields to a silky, tangy cream cheese filling — every bite is balanced and comforting.
• Budget-friendly: pantry staples and one standard block of cream cheese create an elegant dessert without specialty ingredients or expensive tools.
• Flavor boosters: pumpkin pie spice, pure vanilla, and a light dusting of powdered sugar make the flavors sing and the presentation pop.

If you liked our carrot roll variation, this pumpkin version brings warm autumn spice and a richer filling that pairs wonderfully with hot coffee or mulled cider. Try it at home — your family will thank you and request it again.

How to Make:

Quick Overview

This pumpkin roll is surprisingly easy: whisk dry ingredients, mix wet ingredients, fold together, bake in a jelly roll pan, roll warm, and fill with a fluffy cream cheese frosting. Prep and bake in about 25 minutes, then chill for best slices. The standout element is the creamy filling that contrasts the spiced cake — soft, rich, and perfectly balanced.

Prep and cook time

• Preparation: 15 minutes
• Baking: 15 minutes
• Chilling: at least 1 hour
• Total active time: ~30 minutes

Ingredients

• 3/4 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1 tbsp pumpkin pie spice
• 1/4 tsp kosher salt
• 3 eggs, lightly beaten
• 1 1/2 tsp vanilla extract
• 1 cup sugar
• 2/3 cup canned pumpkin
• 8 oz cream cheese, softened (full fat)
• 1 cup powdered sugar
• 6 tbsp salted butter, softened
• 1 tsp vanilla extract

Directions

1. Preheat oven to 375°F. Line a jelly roll pan with parchment paper and spray lightly with nonstick spray so the paper stays in place.
2. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt until evenly combined and aerated.
3. In a large bowl, mix the sugar, eggs, vanilla extract, and canned pumpkin until smooth and slightly thickened. Use a whisk or electric mixer on low.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the cake tender.
5. Spread the batter evenly into the prepared pan using an offset spatula so the surface is level. Bake for 15 minutes or until the top springs back lightly to the touch.
6. While the cake bakes, lay a clean kitchen towel on the counter and dust it lightly with powdered sugar.
7. Carefully turn the cake out onto the prepared towel and peel off the parchment paper. Starting at one short end, roll the cake up with the towel inside it while it’s still warm; this helps it keep the rolled shape. Place the rolled cake on a cooling rack to cool completely.
8. In a stand mixer or with a hand mixer, beat the cream cheese, powdered sugar, butter, and vanilla extract until light and fluffy and free of lumps.
9. Unroll the cooled cake gently, remove the towel, and spread the filling evenly over the surface, leaving a small border at the edge.
10. Roll the cake back up gently, without the towel, so the seam is on the bottom. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
11. Remove the plastic wrap, dust with powdered sugar, slice with a sharp knife dipped in hot water and wiped dry between cuts, and serve.

What to Serve With

• A dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
• Lightly dressed greens or an apple-walnut salad to balance the sweetness of the roll at a fall brunch.
• Hot beverages such as coffee, chai latte, or mulled cider complement the pumpkin spices beautifully.
• For a dessert board, include fresh berries and spiced nuts to add crunchy and tart contrasts.
• If you enjoy similarly spiced cakes, try pairing this with slices of pumpkin cake for layered dessert options from our collection: pumpkin cake with cinnamon cream cheese frosting.

Top Tips for Perfecting

• Use full-fat cream cheese and room-temperature butter for the creamiest filling that whips up smooth.
• Don’t overmix the batter — stop when dry streaks disappear to keep the sponge light.
• Roll the cake while warm to avoid cracks; rolling again after frosting will help it set.
• Chill long enough: at least 1 hour in the fridge makes clean, neat slices.
• If you prefer less sweetness, reduce the powdered sugar in the filling by 1/4 cup and taste as you go.

Storing and Reheating Tips

• Refrigeration: Store the wrapped roll in the refrigerator for up to 4 days. Keep it tightly wrapped to prevent it from drying out.
• Freezing: Wrap slices or the whole roll tightly in plastic wrap and then foil; freeze up to 2 months. Thaw overnight in the refrigerator before serving.
• Serving after chilling: For the best texture, remove from the fridge 15 minutes before serving so the filling softens slightly. Do not microwave — it will make the cake soggy. If you want warm slices, thinly slice and warm briefly on a baking sheet in a 300°F oven for 5 minutes.

FAQs

What’s the best pan to bake a pumpkin roll in?

Use a jelly roll pan (typically 10×15 inches) or a rimmed baking sheet lined with parchment to get the thin, even layer needed for rolling.

Can I make this ahead for a party?

Yes. Make and assemble the roll a day ahead and keep it refrigerated; chilling improves flavor and makes slicing easier.

Can I freeze the assembled roll?

Yes. Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight before serving.

What can I use if I don’t have canned pumpkin?

Cooked and pureed fresh pumpkin or butternut squash can work, but be sure it’s thick and not watery. Adjust moisture if needed.

How do I avoid cracks when rolling the cake?

Roll it warm and with a towel inside it initially; this forms a memory so the cake will roll easily again after filling.

Conclusion

This Pumpkin Roll Recipe With Cream Cheese Filling is an easy, impressive dessert that brings cozy spice and creamy sweetness to any table. It’s forgiving for beginners, fast to assemble, and a crowd-pleaser for family dinners or holiday gatherings. If you want a trusted, similar approach or a tested variation, check this classic for a reliable reference: Cream Cheese Pumpkin Roll Recipe. Try it, slice it thin, and share the comfort — your guests will ask for the recipe.