Easy Pumpkin Roll Recipe With Cream Cheese Filling – A Cozy Fall Favorite

Pumpkin roll feels like a special-occasion dessert, but it’s surprisingly simple to make at home. Soft pumpkin-spice cake rolled around a sweet cream cheese filling is pure comfort with a little flair. If you’re nervous about the rolling part, don’t be; a warm towel and a gentle hand are all you need.

This version uses pantry staples, bakes quickly, and slices beautifully. Serve it for holidays, potlucks, or a weekend treat with coffee.

Why This Recipe Works

• Moist, flexible cake: Pumpkin puree adds moisture that keeps the cake tender and prevents cracking when you roll.
• Balanced spice: Cinnamon, ginger, and nutmeg give warmth without overpowering the pumpkin flavor.
• Quick to assemble: A jelly roll pan bakes the cake thin and fast, so you can roll and chill in under an hour.
• Stable filling: Cream cheese and butter whipped with powdered sugar creates a smooth, spreadable filling that sets cleanly.
• Make-ahead friendly: The roll slices best after chilling, and it keeps well for several days.

Ingredients

For the Pumpkin Cake

• 3/4 cup (90 g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 3 large eggs, room temperature
• 3/4 cup (150 g) granulated sugar
• 2/3 cup (160 g) pumpkin puree (100% pumpkin, not pie filling)
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting the towel and finished roll

For the Cream Cheese Filling

• 8 ounces (226 g) cream cheese, softened
• 4 tablespoons (56 g) unsalted butter, softened
• 1 cup (120 g) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Pinch of salt

Step-by-Step Instructions

1. Prep the pan and towel: Heat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment and lightly grease it.

   Lay a clean kitchen towel on the counter and dust it generously with powdered sugar.

2. Mix dry ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg until combined.
3. Beat eggs and sugar: In a large bowl, beat eggs and granulated sugar with a hand mixer for 2–3 minutes until thick, pale, and slightly foamy. This air helps the cake stay light.
4. Add pumpkin and vanilla: Mix in pumpkin puree and vanilla until smooth. Don’t overbeat.
5. Combine wet and dry: Fold in the dry ingredients just until you no longer see streaks of flour.

   The batter should be pourable but not runny.

6. Spread and bake: Pour the batter into the pan and spread evenly to the corners. Bake for 11–13 minutes, or until the top springs back when touched and a toothpick comes out clean.
7. Roll while warm: Immediately loosen the edges with a knife. Invert the hot cake onto the sugared towel and peel off the parchment.

   Starting from a short end, gently roll the cake and towel together. Let it cool seam-side down on a rack for 30–45 minutes.

8. Make the filling: While the cake cools, beat cream cheese and butter until smooth and fluffy, 1–2 minutes. Add powdered sugar, vanilla, and salt, and beat until creamy with no lumps.
9. Unroll and fill: Carefully unroll the cooled cake.

   Spread the filling evenly, leaving a 1/2-inch border at the far short edge to prevent overflow.

10. Roll it up again: Re-roll the cake (without the towel) into a tight spiral. Wrap in plastic and chill for at least 1 hour to set and firm up.
11. Slice and serve: Dust with powdered sugar. Use a sharp, serrated knife to slice into 1/2–1-inch pieces.

    Wipe the blade between cuts for clean slices.

Keeping It Fresh

• Refrigerate: Store the pumpkin roll tightly wrapped for up to 4 days. The cream cheese filling needs to stay chilled.
• Freeze: Wrap the whole roll in plastic and then foil, or place slices in an airtight container. Freeze up to 2 months.

  Thaw overnight in the fridge.

• Prevent dryness: Keep it wrapped to avoid fridge odors and moisture loss. A second layer of wrap helps keep the cake soft.

Health Benefits

• Pumpkin is nutrient-rich: It provides beta-carotene (vitamin A precursor), which supports eye and immune health.
• Moderate sugar and fat: This dessert is sweet but not overly heavy, especially in thin slices.
• Spices with benefits: Cinnamon and ginger add flavor and may support digestion and balanced blood sugar when part of an overall healthy diet.
• Portion-friendly: The roll format makes it easy to serve small, satisfying slices.

Common Mistakes to Avoid

• Skipping the warm roll: If you don’t roll the cake while it’s warm, it’s more likely to crack later.
• Too little powdered sugar on the towel: The cake can stick. Dust generously so it releases cleanly.
• Overbaking: A dry cake cracks easily.

  Start checking at 10–11 minutes.

• Spreading filling on a hot cake: The filling will melt and ooze. Make sure the rolled cake is cool before filling.
• Using pumpkin pie filling: It’s pre-sweetened and spiced, which throws off the recipe. Use pure pumpkin puree.
• Skipping the chill: Chilling sets the filling and helps you get neat slices.

Alternatives

• Gluten-free: Use a cup-for-cup gluten-free flour blend.

  Avoid overmixing and bake just until set.

• Lighter filling: Swap half the cream cheese for Greek yogurt and add 1–2 tablespoons cornstarch to help it set.
• Dairy-free: Use dairy-free cream cheese and plant-based butter. Choose a brand that’s thick and not overly watery.
• Flavor twists: Add orange zest to the filling, a swirl of caramel, or chopped toasted pecans for crunch.
• Less sweet: Reduce powdered sugar in the filling to 3/4 cup and add a touch more vanilla for flavor.

FAQ

How do I prevent cracks in the pumpkin roll?

Rolling the cake while it’s warm is key. Don’t overbake, and dust the towel well with powdered sugar so it releases smoothly.

Can I make the pumpkin roll a day ahead?

Yes.

In fact, it slices better after resting in the fridge overnight. Keep it tightly wrapped until serving.

What if I don’t have a jelly roll pan?

Use a rimmed baking sheet around 10×15 inches. If your pan is larger, spread the batter within a parchment border to keep the thickness even.

My filling seems loose.

What should I do?

Chill it for 10–15 minutes, then spread. Make sure the cream cheese and butter were softened, not melted, and that you used powdered sugar, not granulated.

Can I add nuts or chocolate chips?

Yes. Sprinkle 1/2 cup chopped toasted pecans or mini chocolate chips over the filling before rolling.

Press them lightly so they adhere.

Is canned pumpkin the same as pumpkin puree?

Look for 100% pumpkin puree on the label. Avoid pumpkin pie filling, which has added sugar and spices.

Wrapping Up

This easy pumpkin roll brings all the cozy fall flavors in a simple, show-stopping dessert. With a tender pumpkin-spice cake and a smooth cream cheese filling, it’s reliable, sliceable, and great for making ahead.

Follow the warm roll-and-chill method, and you’ll get that perfect spiral every time. Keep a can of pumpkin in the pantry, and you’ll be ready to whip this up whenever the craving hits.