Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy pumpkin roll recipe with cream cheese filling. After making this many times, I’ve perfected the technique for a tender, flavorful cake that’s better than takeout. The warm, spiced aroma fills your home, making it an irresistible fall dessert. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Creamy Tuscan Chicken Pasta and Best Crispy Honey Garlic Chicken.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Tender, moist cake with a perfect roll
- Creamy, tangy cream cheese filling
- Easy to make with simple ingredients
- Impress guests with this showstopper dessert
What You'll Need for Easy Pumpkin Roll Recipe with Cream Cheese Filling
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking soda
- Salt
- Pumpkin pie spice
- Cream cheese
- Butter
- Pumpkin pie spice
- Vanilla extract
- Powdered sugar
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon
📝 Ingredient Notes
- Pumpkin puree: Use canned or fresh, not pumpkin pie filling.
- Pumpkin pie spice: If you don't have, use a mix of cinnamon, nutmeg, ginger, and cloves.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and creamy → See on Amazon
- Parchment Paper — Prevents cake from sticking → See on Amazon
How to Make Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the cake: Preheat oven to 375°F. Grease a 10×15-inch jelly roll pan. In a large bowl, mix pumpkin, eggs, sugar, and vanilla. In another bowl, combine flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet, mixing just until combined. Pour into prepared pan and bake for 10-15 minutes.
- Prepare the filling: While cake bakes, beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and mix well. Refrigerate until ready to use.
- Assemble the roll: Once cake is done, immediately sprinkle with powdered sugar. Invert onto a clean kitchen towel dusted with powdered sugar. Carefully remove parchment. Starting from the short end, roll up the cake and towel together. Let cool completely on a wire rack. Once cool, unroll carefully and spread cream cheese filling evenly. Re-roll without the towel. Dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Be careful not to overbake the cake. It should still be slightly soft in the center. If it's too dry, your roll may crack.
- Pro tip: For easier rolling, use a clean kitchen towel dusted with powdered sugar. This prevents the cake from sticking.
- Pro tip: To make ahead, assemble the roll but don't dust with powdered sugar. Wrap tightly in plastic wrap and refrigerate up to 2 days. Dust with powdered sugar before serving.
Storing & Reheating Easy Pumpkin Roll Recipe with Cream Cheese Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: Prepare the cake and filling a day ahead. Assemble before serving.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze assembled roll without powdered sugar for up to 3 months. Thaw in the refrigerator overnight before serving.
Recipe Notes
- Chef tip: For a smooth roll, use a clean kitchen towel dusted with powdered sugar to roll the cake initially.
- Best substitution: You can substitute the cream cheese filling with a simple whipped cream frosting if preferred.
- Make-ahead: Assemble the roll a day ahead. Store in the refrigerator without powdered sugar. Dust before serving.
- Scaling: This recipe can be halved for a smaller roll or doubled for a larger one.
- Troubleshooting: If your roll cracks, it's likely overbaked. To fix, gently press the cracks together and dust with powdered sugar.
Want to level up this recipe?
Parchment Paper — Makes rolling and unrolling the cake a breeze → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking soda
- Salt
- Pumpkin pie spice
- Cream cheese
- Butter
Seasonings
- Pumpkin pie spice
- Vanilla extract
- Powdered sugar
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon
Instructions
- Prepare the cake: Preheat oven to 375°F. Grease a 10×15-inch jelly roll pan. In a large bowl, mix pumpkin, eggs, sugar, and vanilla. In another bowl, combine flour, baking soda, salt, and pumpkin pie spice. Add dry ingredients to wet, mixing just until combined. Pour into prepared pan and bake for 10-15 minutes.
- Prepare the filling: While cake bakes, beat cream cheese, butter, and powdered sugar until smooth. Add vanilla and mix well. Refrigerate until ready to use.
- Assemble the roll: Once cake is done, immediately sprinkle with powdered sugar. Invert onto a clean kitchen towel dusted with powdered sugar. Carefully remove parchment. Starting from the short end, roll up the cake and towel together. Let cool completely on a wire rack. Once cool, unroll carefully and spread cream cheese filling evenly. Re-roll without the towel. Dust with powdered sugar before serving.
Notes
- Chef tip: For a smooth roll, use a clean kitchen towel dusted with powdered sugar to roll the cake initially.
- Best substitution: You can substitute the cream cheese filling with a simple whipped cream frosting if preferred.
- Make-ahead: Assemble the roll a day ahead. Store in the refrigerator without powdered sugar. Dust before serving.
- Scaling: This recipe can be halved for a smaller roll or doubled for a larger one.
- Troubleshooting: If your roll cracks, it's likely overbaked. To fix, gently press the cracks together and dust with powdered sugar.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze assembled roll without powdered sugar for up to 3 months. Thaw in the refrigerator overnight before serving.
- Make ahead: Prepare the cake and filling a day ahead. Assemble before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 10g
- Carbs: 35g
- Fiber: 1g
- Sugar: 20g
- Sodium: 150mg
- Cholesterol: 70mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, you can prepare the cake and filling a day ahead. Assemble before serving.
It's likely overbaked. To fix, gently press the cracks together and dust with powdered sugar.
Yes, freeze the assembled roll without powdered sugar for up to 3 months. Thaw in the refrigerator overnight before serving.
You can use a simple whipped cream frosting as a substitute.
Use a clean kitchen towel dusted with powdered sugar to roll the cake initially.
A Warm Final Note
I can’t wait for you to try Easy Pumpkin Roll Recipe with Cream Cheese Filling and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
