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 soft, spiced pumpkin cake that rolls perfectly every time. The cream cheese filling is melt-in-your-mouth creamy and adds a delightful tang to balance the sweet pumpkin cake. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Iced Matcha Strawberry Latte Recipe for Summer and Easy Spicy Cranberry Salsa Recipe for Quick Snacks.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Soft, tender pumpkin cake that's perfectly spiced
- Creamy, tangy cream cheese filling that's irresistible
- Easy to make and better than takeout
- Impress your family and friends 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.
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup powdered sugar (for dusting)
- 1/2 tsp vanilla extract (for filling)
- Optional: Whipped cream (for serving)
- Optional: Chopped pecans (for garnish)
📝 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 cake from sticking → See on Amazon
How to Make Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Prepare the cake pan: Line a 10×15-inch jelly roll pan with parchment paper. Grease and flour the paper.
- Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Whisk wet ingredients: In a large bowl, whisk together eggs, sugar, pumpkin puree, and vanilla extract until smooth.
- Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just 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: In a medium bowl, beat cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar, beating until light and fluffy.
- Assemble the pumpkin roll: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove the parchment paper, and roll up the cake in the towel. Let it cool completely. Unroll the cake, spread the filling evenly, and roll it back up without the towel. Chill for at least 1 hour before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Avoid overbaking the cake, as it can become dry and crack when rolling. Check the cake at the minimum baking time and adjust accordingly.
- Pro tip: For easier rolling, make sure the cake is completely cool before filling and rolling.
- Pro tip: To prevent the cake from sticking to the towel, make sure to dust it generously with powdered sugar.
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: The cake can be made a day ahead and filled just before serving.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Not applicable.
Recipe Notes
- Chef tip: For a lighter filling, fold in 1 cup of whipped cream into the cream cheese mixture.
- Best substitution: Replace the cream cheese with mascarpone cheese for a richer filling.
- Make-ahead: The cake can be made a day ahead and filled just before serving.
- Scaling: This recipe can be doubled to make a larger pumpkin roll.
- Troubleshooting: If the cake is cracking when rolling, it may be too dry. Try adding a little more moisture to the batter or letting it cool longer before filling.
Want to level up this recipe?
Cuisinart Hand Mixer — Makes light work of creaming butter and sugar for the filling → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 4 large eggs
- 1 cup granulated sugar
- 1 can (15 oz) pumpkin puree
- 1 tsp vanilla extract
Seasonings
- 1/2 cup powdered sugar (for dusting)
- 1/2 tsp vanilla extract (for filling)
Optional Toppings
- Whipped cream (for serving)
- Chopped pecans (for garnish)
Instructions
- Prepare the cake pan: Line a 10×15-inch jelly roll pan with parchment paper. Grease and flour the paper.
- Mix dry ingredients: In a medium bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Whisk wet ingredients: In a large bowl, whisk together eggs, sugar, pumpkin puree, and vanilla extract until smooth.
- Combine ingredients: Gradually add dry ingredients to wet ingredients, mixing just 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: In a medium bowl, beat cream cheese, butter, and vanilla extract until smooth. Gradually add powdered sugar, beating until light and fluffy.
- Assemble the pumpkin roll: Dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, remove the parchment paper, and roll up the cake in the towel. Let it cool completely. Unroll the cake, spread the filling evenly, and roll it back up without the towel. Chill for at least 1 hour before serving.
Notes
- Chef tip: For a lighter filling, fold in 1 cup of whipped cream into the cream cheese mixture.
- Best substitution: Replace the cream cheese with mascarpone cheese for a richer filling.
- Make-ahead: The cake can be made a day ahead and filled just before serving.
- Scaling: This recipe can be doubled to make a larger pumpkin roll.
- Troubleshooting: If the cake is cracking when rolling, it may be too dry. Try adding a little more moisture to the batter or letting it cool longer before filling.
Storage
- Fridge: Store in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
- Oven reheat: Not applicable.
- Microwave reheat: Not applicable.
- Make ahead: The cake can be made a day ahead and filled just before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 4g
- Fat: 12g
- Carbs: 38g
- Fiber: 1g
- Sugar: 25g
- Sodium: 200mg
- Cholesterol: 95mg
- Sat. Fat: 7g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, the cake can be made a day ahead and filled just before serving. The filled roll can also be frozen for up to 3 months.
The cake may be too dry or overbaked. Make sure to check the cake at the minimum baking time and adjust accordingly.
No, this recipe is not suitable for the air fryer. It requires oven baking for even cooking.
Mascarpone cheese or goat cheese can be used as a substitute for cream cheese in this recipe.
A 9×13-inch pan can be used, but the baking time may need to be adjusted. The cake may not roll as easily, so it's best to use a jelly roll pan for this recipe.
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!
