This easy Pumpkin Roll with Cream Cheese Filling is a tender, warmly spiced dessert bread made with canned pumpkin purée, cinnamon, ginger, and nutmeg, then filled with a smooth vanilla cream cheese frosting. The cake bakes in just 13 to 15 minutes, and the warm rolling method makes it simple to create a beautiful spiral without complicated decorating.
Each slice has a soft pumpkin cake exterior and a rich, tangy-sweet center that tastes like classic fall baking. Plan for about 25 to 30 minutes of preparation, 13 to 15 minutes of baking, and at least 1 hour of chilling before slicing, yielding approximately 10 to 12 slices.
Jump to RecipeWhy You’ll Love This Recipe
This pumpkin roll brings together two favorite fall flavors: fragrant pumpkin spice cake and creamy vanilla cream cheese filling. The cake is light enough to roll but moist enough to stay tender after chilling, while the filling adds a cool, rich contrast in every bite.
It also looks far more elaborate than it really is. The key technique is rolling the cake while it is still warm, which helps it remember the curved shape before the filling is added.
Serve it for Thanksgiving, a holiday brunch, an autumn birthday, or any afternoon when the kitchen deserves the smell of cinnamon and baked pumpkin. If you enjoy cream cheese desserts, you may also like this blueberry pastry with cream cheese for another bakery-style treat.
Ingredients You’ll Need
The cake uses a short list of pantry staples, but each ingredient has an important role. Use canned pumpkin purée rather than pumpkin pie filling, since pie filling already contains sugar and spices that would change the recipe.
- Eggs and granulated sugar: Beating them until thick and pale adds structure and a little air to the cake.
- Pumpkin purée and lemon juice: Pumpkin provides moisture and color, while lemon juice adds a small amount of brightness.
- Flour and baking powder: These create the flexible cake base that can be rolled.
- Cinnamon, ginger, nutmeg, and salt: This combination gives the roll its familiar, warmly spiced flavor.
- Cream cheese and butter: Softened fully, they whip into a smooth filling that spreads without tearing the cake.
- Powdered sugar and vanilla: Powdered sugar sweetens the filling and the finishing dusting, while vanilla rounds out the flavor.
For a homemade option, you can prepare your own pumpkin purée with this guide to making pumpkin purée. Be sure the purée is smooth and not watery before adding it to the batter.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F, then line a 10 x 15-inch jelly-roll pan with parchment paper. Lightly grease the parchment and check that it lies flat, because an even surface helps the thin batter bake consistently.
Step 2: Place the eggs and granulated sugar in a large bowl and beat until the mixture is thick and pale. This stage helps produce a lighter cake, so continue mixing until the sugar and eggs look noticeably airy before adding the pumpkin.
Step 3: Mix the canned pumpkin purée and lemon juice into the beaten egg mixture. Stir just until combined; the batter will become a vivid orange and should look smooth.
Step 4: In a separate bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Add the dry ingredients to the pumpkin mixture and fold gently until no dry streaks remain, taking care not to overmix.
Step 5: Spread the batter evenly in the prepared pan, reaching close to the corners without making the edges significantly thinner. Bake for 13 to 15 minutes, until the cake springs back lightly when touched in the center.
Step 6: While the cake bakes, place a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake comes out of the oven, turn it onto the towel, carefully remove the parchment, and begin rolling from a short end with the towel inside.
Step 7: Leave the cake rolled in the towel until it has cooled completely. This warm roll is important because it trains the cake into a spiral and reduces the chance of a large crack when the finished roll is assembled.
Step 8: For the filling, beat the softened cream cheese and softened butter until smooth and creamy. Add the powdered sugar and vanilla extract, then beat until the mixture is evenly blended and easy to spread.
Step 9: Gently unroll the cooled cake and spread the cream cheese filling evenly across the surface, leaving a modest margin around the edges. Avoid piling the filling too thickly, since excess filling can squeeze out when the cake is rolled.
Step 10: Roll the cake back up without the towel, using the original curve as your guide. Wrap the pumpkin roll and refrigerate it for at least 1 hour before slicing, then dust the top with powdered sugar just before serving.
Pro Tips for a Beautiful Spiral
The pan size matters more than many first-time bakers expect. A jelly-roll pan close to 10 x 15 inches creates a cake thin enough to roll; a smaller pan can make the cake too thick and more likely to crack.
Spread the batter with an offset spatula or the back of a spoon so the center and edges are as even as possible. Thin corners can overbake before the middle is ready, while a thick center may remain difficult to roll.
Do not wait for the cake to cool before making the first roll. The cake is most flexible immediately after baking, and the powdered-sugar-coated towel prevents it from sticking as it cools.
Softened does not mean melted when it comes to the cream cheese and butter. They should press easily under a finger but still hold their shape, allowing the filling to become smooth without turning runny.
For another pumpkin-inspired gathering recipe, consider pairing dessert with this savory pumpkin cheese ball. It gives guests something festive to enjoy before the sweet course.
Serving Suggestions
Chill the roll thoroughly before cutting so the filling firms and the spiral stays distinct. Use a sharp knife and wipe the blade between slices for tidy edges and a clean view of the pumpkin-and-cream pattern.
A light powdered-sugar finish is all this dessert needs, but you can serve each slice with a spoonful of whipped cream or a few toasted pecans if desired. Keep additions simple so the cinnamon, ginger, nutmeg, and cream cheese remain the focus.
For a full pumpkin dessert table, place the roll beside a layered pumpkin cake such as this pumpkin cake recipe. The two desserts offer different textures while sharing the same cozy seasonal flavor.
Storage and Make-Ahead Advice
Keep the wrapped pumpkin roll refrigerated while the cream cheese filling is inside. Chilling for at least 1 hour is required for the best slicing, and the roll can be prepared ahead for a holiday meal or weekend gathering.
Dust the roll with powdered sugar shortly before serving rather than several hours in advance. Moisture from the refrigerator can cause the sugar to dissolve into the surface, so a fresh dusting keeps the finish bright and bakery-like.
Although this is a dessert bread, the same cream cheese filling idea can inspire savory cooking too. For a completely different meal, try stuffed chicken with cheese, spinach, and tomatoes.
Troubleshooting Common Problems
If the cake cracks slightly during the final roll, do not discard it. A light coating of powdered sugar can disguise small imperfections, and the flavor will still be tender, warmly spiced, and delicious.
A dry or brittle cake usually points to overbaking, an uneven batter layer, or a pan that is too small. Watch for the spring-back test at 13 minutes and remove the cake once the center responds lightly to a touch.
If the filling escapes from the ends, use a thinner layer next time and leave a small border around the cake. Fully softened ingredients and thorough chilling also help the filling hold its shape inside the spiral.
Easy Pumpkin Roll with Cream Cheese Filling
Ingredients
Method
- Heat the oven to 375°F. Line a 10 x 15-inch jelly-roll pan with parchment paper and lightly grease the parchment.
- Beat the eggs and granulated sugar until thick and pale. Mix in the pumpkin purée and lemon juice.
- Whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gently fold the dry mixture into the pumpkin mixture.
- Spread the batter evenly in the prepared pan. Bake for 13 to 15 minutes, until the cake springs back lightly when touched.
- Immediately turn the hot cake onto a clean kitchen towel generously dusted with powdered sugar. Carefully remove the parchment, then roll the warm cake and towel together from a short end. Cool completely.
- Beat the softened cream cheese and butter until smooth. Beat in the powdered sugar and vanilla extract.
- Unroll the cooled cake, spread the filling evenly over the surface, and roll it back up without the towel. Wrap and refrigerate for at least 1 hour before slicing.
- Dust the chilled pumpkin roll with additional powdered sugar before serving. Slice with a sharp knife for clean spirals.
Notes
Final Thoughts
This Easy Pumpkin Roll with Cream Cheese Filling is a reliable fall favorite because it balances simple ingredients with one memorable technique. Bake the cake in the correct pan, roll it while warm, cool it completely, and chill the filled roll before slicing for the best results.
The finished dessert is soft, fragrant, creamy, and festive without requiring a complicated frosting design. With its beautiful spiral and generous 8-ounce cream cheese filling, it is ready to become a welcome addition to your holiday dessert table.
Make it a day ahead when you want a relaxed celebration, or prepare it in the morning for an evening gathering. Just add the final powdered-sugar dusting before serving and enjoy each cool, tender slice with coffee, tea, or a glass of cold milk.
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