Ultimate Pumpkin Roll Recipe with Cream Cheese Filling

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This Pumpkin Roll is the ultimate fall dessert—moist, tender, and filled with a luscious cream cheese frosting. Perfect for holidays, special occasions, or anytime you crave a cozy seasonal treat. With a foolproof, mess-free method, you’ll get a flawless cake roll every time.

If you love pumpkin, also check out Pumpkin Chocolate Chip Cookies, Pumpkin Snickerdoodles, or Pumpkin Spice Latte Cupcakes for more seasonal favorites.

Ingredients

Cake

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• ⅔ cup canned pumpkin puree (or homemade)
• 1 teaspoon vanilla extract

Cream Cheese Filling

• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, plus extra for dusting

Instructions For Pumpkin Roll Recipe

1. Preheat and Prepare Pan

1. Preheat oven to 350°F (175°C).
2. Lightly grease a 10×15-inch jelly roll pan with non-stick cooking spray.
3. Line the pan with parchment paper, leaving an extra inch on each long side for easy lifting.
4. Lightly grease the parchment paper.

2. Make the Cake Batter

1. In a large bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
2. In another bowl, beat eggs, sugar, pumpkin puree, and vanilla until smooth.
3. Gently fold dry ingredients into wet ingredients just until combined. Avoid overmixing.

3. Bake the Cake

1. Spread the batter evenly in the prepared pan.
2. Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
3. Remove from oven and immediately lift the cake using the parchment paper.

4. Roll the Cake

1. While the cake is hot, start at a short end and roll it gently with the parchment paper.
2. Allow the cake to cool completely on a wire rack while rolled.

5. Prepare the Filling

1. Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.

6. Assemble the Pumpkin Roll

1. Carefully unroll the cooled cake.
2. Spread the cream cheese filling evenly, leaving a 1-inch border on the edges.
3. Roll the cake back up (without parchment) and wrap in plastic wrap.
4. Refrigerate for at least 1 hour before slicing.

7. Serve

• Dust with powdered sugar if desired.
• Slice into even pieces and serve.

Pro Tips

• Roll the cake while hot to prevent cracking.
• Use parchment paper for a mess-free and easy roll.
• Homemade pumpkin puree elevates flavor and texture.

Why This Recipe Works

• Moist and tender cake that holds its shape
• Smooth, creamy filling balances the spiced pumpkin perfectly
• Simple, foolproof method without mess

Substitutions & Variations

• Gluten-Free: Replace all-purpose flour with 1:1 gluten-free flour.
• Dairy-Free: Use vegan cream cheese and butter alternatives.
• Flavor Twist: Add a pinch of nutmeg or cloves for extra warmth.

Make-Ahead, Storage & Reheating Guide

• Make-Ahead: Assemble up to 2 days in advance and refrigerate.
• Freezing: Wrap in plastic wrap and aluminum foil; freeze up to 3 months. Thaw overnight in the fridge.

Serving Ideas For Pumpkin Roll Recipe

• Pair with a warm cup of coffee or spiced tea.
• Serve with whipped cream or a drizzle of caramel sauce.

Nutrition (Per Serving Estimate)

• Calories: 360 kcal
• Carbohydrates: 53 g
• Protein: 6 g
• Fat: 15 g
• Saturated Fat: 8 g
• Sugar: 42 g
• Fiber: 1 g
• Vitamin A: 3749 IU

Frequently Asked Questions

Q: Can I make this without parchment paper?
A: Parchment is recommended for easy removal and rolling; skipping it increases the risk of sticking and cracking.

Q: Why does my cake crack when unrolling?
A: If it cools too much before rolling, the cake may crack. Always roll while warm.

Q: Can I use fresh pumpkin?
A: Yes! Roast and puree fresh pumpkin for richer flavor.

This Pumpkin Roll is an effortless fall dessert that looks impressive but is surprisingly easy to make. Its tender cake and creamy filling make it a favorite for holidays and family gatherings. Try it once, and it will become a seasonal staple!

Ultimate Pumpkin Roll with Cream Cheese Filling

Ovalioekrg

This classic pumpkin roll features a moist spiced pumpkin cake rolled with a smooth, creamy cream cheese filling—an impressive yet easy fall dessert.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 360 kcal

Equipment

• 10×15-inch jelly roll pan
• parchment paper
• Electric mixer
• Mixing bowls
• rubber spatula

Ingredients

  

• 0.75 cup all-purpose flour
• 0.5 tsp salt
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• 0.66 cup pumpkin puree
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 2 tbsp butter, softened
• 1 tsp vanilla extract (for filling)
• 1 cup powdered sugar

Instructions

 

• Preheat oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan, line with parchment paper leaving overhang, and lightly grease the parchment.
• In a bowl, whisk together flour, salt, baking soda, cinnamon, and pumpkin pie spice.
• In another bowl, beat eggs, sugar, pumpkin puree, and vanilla until smooth. Gently fold in dry ingredients just until combined.
• Spread batter evenly in prepared pan and bake for 12–15 minutes, until a toothpick inserted in the center comes out clean.
• Immediately lift the cake using parchment paper and gently roll it up from the short end while still hot. Let cool completely rolled.
• Beat cream cheese, butter, vanilla, and powdered sugar until smooth and fluffy.
• Unroll cooled cake, spread filling evenly leaving a small border, then re-roll without parchment. Wrap and refrigerate at least 1 hour before slicing.

Notes

Roll the cake while hot to prevent cracking. Always line the pan with parchment paper for easy removal. Chill before slicing for clean, even pieces.

Keyword easy pumpkin roll, fall pumpkin dessert, pumpkin roll, pumpkin roll with cream cheese filling

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