Dessert

Pumpkin Roll with Cream Cheese Filling Recipe

ByRafael Mansero October 18, 2025October 18, 2025

Introduction

This Pumpkin Roll with Cream Cheese is a delightful fall dessert featuring a moist, spiced pumpkin cake rolled with a smooth and tangy cream cheese filling. It’s perfect for holiday gatherings or any time you crave a cozy, flavorful treat.

A pumpkin roll cake is shown sliced on a white marbled surface, featuring a soft, spongy, brown cake layer rolled around a creamy white filling, with a dusting of powdered sugar sprinkled on top of the roll. The roll is sliced to reveal the spiral pattern of the cake and cream, with crumbs scattered around adding a natural texture to the scene. The background includes a small wooden bowl containing brown sugar on an orange textured cloth. The overall look is warm and inviting with the contrast of the warm orange-brown cake and bright white cream. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 eggs
1 cup granulated sugar
⅔ cup canned pumpkin
1 tsp lemon juice
¾ cup flour
1 tsp baking powder
2 tsp cinnamon
½ tsp salt
2 tsp pumpkin spice seasoning
8 oz cream cheese, softened
½ cup butter, softened
2 tsp vanilla extract
4–5 cups powdered sugar
2–3 tsp milk

Instructions

Step 1: Preheat your oven to 375℉. Line a 15 x 10-inch baking sheet with parchment paper and set it aside.
Step 2: Whisk the eggs on high speed for 5 minutes until thick and frothy. Gradually add granulated sugar and continue beating. Mix in the canned pumpkin and lemon juice using the paddle attachment.
Step 3: In a separate bowl, sift together the flour, baking powder, cinnamon, salt, and pumpkin spice seasoning. With the mixer on low speed, slowly add the dry ingredients to the wet mixture until combined.
Step 4: Pour the batter onto the prepared baking sheet and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for 10 minutes.
Step 5: Lay a clean dish towel flat and sprinkle it evenly with powdered sugar. Carefully invert the cake onto the towel so the parchment paper faces up, then peel it off. Starting from one end, gently roll the cake up in the towel. Chill the rolled cake in the refrigerator until completely cool.
Step 6: To make the filling, cream together the softened cream cheese, softened butter, and vanilla extract until smooth. Gradually add powdered sugar on low speed, adding milk one teaspoon at a time if the mixture becomes too thick.
Step 7: Carefully unroll the chilled cake and remove the towel. Spread the cream cheese filling evenly over the cake, then roll the cake back up tightly. Place it on a serving dish and refrigerate for at least one hour.
Step 8: Just before serving, dust the top with powdered sugar. Slice and enjoy your delicious pumpkin roll!

Tips & Variations

Make sure the cream cheese and butter are fully softened for a smooth, lump-free filling.
If you prefer a less sweet filling, reduce the powdered sugar by half.
Use freshly grated nutmeg along with cinnamon for a more aromatic spice blend.
If you don’t have a towel for rolling, a large piece of parchment paper works well too.

Storage

Store the pumpkin roll tightly wrapped in plastic wrap or an airtight container in the refrigerator for up to 3 days. For longer storage, freeze wrapped rolls for up to 1 month. When ready to serve, thaw overnight in the refrigerator and dust with powdered sugar before slicing.

How to Serve

The image shows a rolled cake with two main layers: the outer layer is a rich brown, soft-looking sponge cake, and the inner layer is a thick, creamy white filling spiraled evenly throughout the roll. The cake is cut to show the swirl of the filling inside, with a dusting of powdered sugar on the top. The roll sits on a white marbled surface with some crumbs scattered around, and a bright orange cloth is slightly blurred in the background. A bowl with crumbs or some topping is visible out of focus on the right side of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin roll ahead of time?

Yes, you can prepare the pumpkin roll a day in advance. Wrap it tightly and refrigerate to allow the flavors to meld and the filling to set.

What if my cake cracks while rolling?

If the cake cracks, don’t worry—it’s normal as it cools. Rolling it while slightly warm helps prevent cracking. If cracks appear, simply cover them with extra cream cheese filling when spreading.