Easy Pumpkin Roll Recipe with Cream Cheese Filling
This easy pumpkin roll recipe with cream cheese filling is the ultimate fall dessert. After making it dozens of times, I’ve perfected the technique to ensure a tender, not soggy, cake roll every time. The warm, spiced pumpkin flavor and cool, tangy cream cheese filling make it irresistible. Keep reading for my best tips, or jump straight to the recipe. If you love recipes like this, you’ll also enjoy Easy Keto Beef Crunchwraps with Cheesy Sauce and Herb Butter Sautéed Mushrooms Recipe for Easy Dinner Sides.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Easy to make with simple ingredients
- Perfect for fall and holiday gatherings
- Better than store-bought and freezer-friendly
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
- Powdered sugar
- Pumpkin pie spice
- Cinnamon
- Nutmeg
- Salt
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Pumpkin puree: Make sure to use pure pumpkin puree, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and lump-free → See on Amazon
- Parchment Paper — Prevents the cake from sticking → See on Amazon
How to Make Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the pan: Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
- Make the batter: In a large bowl, beat eggs and sugar until thick. Add pumpkin puree, flour, baking soda, salt, and pumpkin pie spice. Mix until combined.
- Bake the cake: Pour batter into prepared pan and spread evenly. Bake at 375°F (190°C) for 15-20 minutes or until a toothpick inserted comes out clean.
- Prepare the filling: While the cake bakes, beat cream cheese, butter, and powdered sugar until smooth.
- Assemble the roll: Once the cake is out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully roll up the cake, starting with the short end. Let it cool completely. Unroll the cake and spread the cream cheese filling evenly. Re-roll the cake and refrigerate for at least 1 hour before slicing and 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 can become dry and crack when rolling. To prevent this, check the cake 5 minutes early and use the toothpick test.
- Pro tip: For an even smoother filling, beat in a tablespoon of milk or cream to make it spreadable.
- Pro tip: To make ahead, assemble the roll and refrigerate for up to 2 days. Freeze for up to 3 months.
Storing & Reheating Easy Pumpkin Roll Recipe with Cream Cheese Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days Make-ahead tip: Can be made 1 day ahead
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months
How to Reheat Without Drying It Out
Oven: No need to reheat Microwave: No need to reheat
Recipe Notes
- Chef tip: For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer filling.
- Make-ahead: The cake can be made up to 1 day ahead and stored in the refrigerator. Add the filling just before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake cracks when rolling, it's likely overbaked. To fix, gently unroll and re-roll, using the filling to help stick the layers together.
Want to level up this recipe?
Pumpkin Pie Spice — Gives the cake that classic pumpkin pie flavor → 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
- Powdered sugar
Seasonings
- Pumpkin pie spice
- Cinnamon
- Nutmeg
- Salt
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon sugar
Instructions
- Prepare the pan: Line a 10×15-inch jelly roll pan with parchment paper and grease it lightly.
- Make the batter: In a large bowl, beat eggs and sugar until thick. Add pumpkin puree, flour, baking soda, salt, and pumpkin pie spice. Mix until combined.
- Bake the cake: Pour batter into prepared pan and spread evenly. Bake at 375°F (190°C) for 15-20 minutes or until a toothpick inserted comes out clean.
- Prepare the filling: While the cake bakes, beat cream cheese, butter, and powdered sugar until smooth.
- Assemble the roll: Once the cake is out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully roll up the cake, starting with the short end. Let it cool completely. Unroll the cake and spread the cream cheese filling evenly. Re-roll the cake and refrigerate for at least 1 hour before slicing and serving.
Notes
- Chef tip: For a gluten-free version, substitute the flour with a 1:1 gluten-free flour blend.
- Best substitution: You can substitute the cream cheese with mascarpone cheese for a richer filling.
- Make-ahead: The cake can be made up to 1 day ahead and stored in the refrigerator. Add the filling just before serving.
- Scaling: This recipe can be halved or doubled to fit your needs.
- Troubleshooting: If the cake cracks when rolling, it's likely overbaked. To fix, gently unroll and re-roll, using the filling to help stick the layers together.
Storage
- Fridge: Store in the refrigerator for up to 5 days
- Freezer: Freeze for up to 3 months
- Oven reheat: No need to reheat
- Microwave reheat: No need to reheat
- Make ahead: Can be made 1 day ahead
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 10g
- Carbs: 32g
- Fiber: 1g
- Sugar: 22g
- Sodium: 160mg
- Cholesterol: 65mg
- 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 make the cake up to 1 day ahead and add the filling just before serving. You can also freeze the assembled roll for up to 3 months.
The cake may have been overbaked, causing it to dry out and crack when rolling. To prevent this, check the cake 5 minutes early and use the toothpick test.
Yes, you can freeze the assembled roll for up to 3 months. Thaw in the refrigerator overnight before serving.
You can substitute the cream cheese with mascarpone cheese for a richer filling.
Substitute the flour with a 1:1 gluten-free flour blend.
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!
