Easy Pumpkin Roll Recipe with Cream Cheese Filling

Do you ever crave a dessert that’s equal parts nostalgic and impressive? This pumpkin roll recipe is that show-stopping classic I come back to every single fall. I still remember the first time I made it for a family Thanksgiving—I was so nervous about rolling up that warm, spongy cake without cracking it. But don’t worry if this is your first time too—I’ll walk you through every step so your homemade pumpkin roll with cream cheese filling turns out perfect.

In this cozy recipe guide, I’ll share everything you need: pantry-friendly ingredients, step-by-step instructions, pro tips, tasty variations, and even storage tricks so you can enjoy a slice days later. Ready to roll? Let’s do it!

Why You’ll Love This Pumpkin Roll Recipe

• Deceptively Easy: It looks fancy but is simple enough for beginners.
• Crowd-Pleaser: A classic holiday dessert that wows guests every time.
• Make-Ahead Friendly: Perfect for prepping ahead for parties or potlucks.
• Balanced Sweetness: The spiced pumpkin cake and tangy cream cheese filling are irresistible.
• Versatile: Easily adapt it to be gluten-free or add fun flavor twists!

Ingredients You’ll Need

Here’s everything you’ll need for this cozy pumpkin roll cake.

For the Pumpkin Cake:

• 3/4 cup all-purpose flour (spooned and leveled)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and cloves)
• 3 large eggs, room temperature
• 1 cup granulated sugar
• 2/3 cup pumpkin puree (not pumpkin pie filling!)
• 1 teaspoon vanilla extract

For Preparing the Pan:

• Nonstick stick spray or butter
• Parchment paper
• Extra powdered sugar for dusting the towel

For the Cream Cheese Filling:

• 8 oz cream cheese, softened to room temperature
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Ingredient Substitutions

• Flour: Use gluten-free all-purpose flour blend if needed—just make sure it includes xanthan gum for structure.
• Pumpkin Puree: Homemade pumpkin puree works beautifully if you have fresh pumpkin on hand.
• Pumpkin Pie Spice: Out of pumpkin pie spice? Use 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground cloves.
• Cream Cheese: Swap for dairy-free cream cheese and vegan butter to make it lactose-free.
• Powdered Sugar: Coconut powdered sugar works if you prefer an unrefined sweetener.

How to Make Pumpkin Roll Cake

Here’s exactly how I make this classic pumpkin roll recipe—no stress, no cracks, just delicious results.

1. Prep Your Pan and Tools (10 mins)

• Preheat your oven to 375°F (190°C).
• Spray a 10×15-inch jelly roll pan with stick spray. Line it with parchment paper, then spray again. This ensures a clean release!
• Lay out a clean kitchen towel and dust it generously with powdered sugar—this keeps the cake from sticking when you roll it up.

2. Make the Pumpkin Batter (10 mins)

• In a small bowl, whisk together your dry ingredients: flour, baking powder, baking soda, salt, and pumpkin pie spice.
• In a large bowl, beat eggs and sugar together with an electric mixer on medium-high until thick and pale (about 2–3 minutes).
• Mix in the pumpkin puree and vanilla extract until smooth.
• Gently fold in the dry ingredients until just combined—don’t overmix!

3. Bake the Pumpkin Roll Cake (15 mins)

• Spread the batter evenly in your prepared pan with a spatula.
• Bake for about 13–15 minutes, or until the cake springs back when lightly touched.
• Remove from the oven immediately and loosen the edges with a knife if needed.

4. Roll the Cake (5 mins)

• Carefully invert the warm cake onto your prepared towel.
• Peel off the parchment paper, then roll up the cake and towel together, starting from the short end.
• Let it cool completely on a wire rack—this helps the cake “remember” its rolled shape!

5. Make the Cream Cheese Filling (5 mins)

• Beat the softened cream cheese, butter, vanilla extract, and sifted powdered sugar together until fluffy and smooth.

6. Fill & Re-Roll (10 mins)

• Gently unroll the cooled cake. Spread the cream cheese filling evenly, leaving a small border to prevent overflow.
• Roll the cake back up (without the towel!), wrap it tightly in plastic wrap, and refrigerate for at least one hour.

7. Serve & Enjoy!

• Dust with extra powdered sugar, slice with a serrated knife, and watch everyone smile.

Total Time: About 55 minutes (plus chill time)

Expert Tips for Success

✅ Use room temperature eggs—they whip up fluffier!
✅ Be generous with powdered sugar on the towel to avoid sticking.
✅ Roll the cake while it’s warm—this prevents cracks!
✅ Don’t skip chilling; it helps the filling firm up for perfect slices.
✅ Use a serrated knife to get clean cuts.

Variations & Add-Ons

• Nutty Pumpkin Roll: Add finely chopped pecans or walnuts to the batter for crunch.
• Pumpkin Roll with Maple Cream Cheese: Swap half the powdered sugar for pure maple syrup for a warm, rich twist.
• Gluten-Free Pumpkin Roll: Substitute a 1:1 gluten-free flour blend.
• Pumpkin Chocolate Roll: Add mini chocolate chips to the filling for a decadent swirl.
• Spiced Pumpkin Roll: Add extra cinnamon or a pinch of ginger for a bold kick.

Serving Suggestions

This pumpkin roll cake is delightful on its own, but here are a few ways to make it shine:

• Serve with a cup of hot coffee or spiced chai for a cozy afternoon treat.
• Drizzle with caramel sauce for extra indulgence.
• Garnish with crushed nuts or a sprinkle of cinnamon for a pretty finish.
• Pair with fresh berries to balance the sweetness.

Storage & Reheating

Fridge: Wrap leftover slices tightly in plastic wrap or store in an airtight container for up to 4 days.
Freezer: Pumpkin rolls freeze wonderfully! Wrap the whole roll or individual slices in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the fridge before serving.
Reheating: No need! This dessert is best served chilled or at room temperature.

Nutrition Information (per serving)

Approximate values for 1 slice (1/10th of roll):

• Calories: 320
• Protein: 5g
• Carbs: 42g
• Fat: 14g
• Sugar: 28g
• Fiber: 2g
• Sodium: 190mg

Prep, Cook & Total Time

Conclusion

And there you have it—my cozy, foolproof pumpkin roll recipe that’s sure to become a family favorite! With its tender spiced cake and dreamy cream cheese filling, it’s the kind of treat that makes fall feel extra special. Give it a try, share a slice (or two), and let me know in the comments how yours turned out. Happy baking, friend!