Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll Recipe with Cream Cheese Filling is the ultimate fall dessert. After making this many times, I’ve perfected the technique for a tender, moist cake that rolls like a dream. The key is to start with a warm cake and roll it while it’s still hot. The result is a cozy, family favorite that’s better than takeout. If you love recipes like this, you’ll also enjoy Fresh Spring Roll Bowl with Creamy Peanut Sauce and Samoa Cookie Pie Recipe with Caramel and Coconut.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Better than store-bought
- Easy to make at home
- Perfect for fall holidays
- Creamy, tangy filling complements sweet pumpkin cake
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.
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Cinnamon
- Cream cheese
- Powdered sugar
- Vanilla extract
- Ground cinnamon
- Salt
- Vanilla extract
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Chocolate shavings
📝 Ingredient Notes
- Pumpkin puree: Use canned pumpkin, 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, leaving an overhang on the long sides.
- Make the batter: In a large bowl, combine pumpkin puree, eggs, sugar, flour, baking powder, salt, and cinnamon. Mix until smooth.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake at 375°F (190°C) for 10-12 minutes, until a toothpick inserted in the center comes out clean.
- Roll the cake: While the cake is still hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, then carefully roll it up, starting with the short side. Let it cool completely on a wire rack.
- Prepare the filling: In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the roll: Unroll the cooled cake, spread the cream cheese filling evenly over it, then roll it back up. Dust with powdered sugar before serving.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Rolling the cake while it's still hot is crucial. If you wait for it to cool, it will crack.
- Tip: For easier rolling, use a clean kitchen towel dusted with powdered sugar, not wax paper or parchment.
- Tip: To prevent the cake from sticking to the towel, leave a small portion of the cake unrolled when you first start rolling.
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 fridge 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 overnight in the fridge before serving.
How to Reheat Without Drying It Out
Oven: No reheating needed, serve chilled or at room temperature. Microwave: Not recommended, as it may make the cake soggy.
Recipe Notes
- Chef tip: For a smoother filling, soften the cream cheese in the microwave for 10 seconds before beating.
- Best substitution: You can substitute the cream cheese filling with a simple whipped cream frosting for a lighter dessert.
- Make-ahead: The cake can be made a day ahead and filled just before serving. Store in an airtight container in the fridge.
- Scaling: This recipe can be halved to make a smaller roll, or doubled to make a larger one.
- Troubleshooting: If the cake cracks while rolling, don't worry – it will still taste delicious! Just spread the filling on the flat side and serve it that way.
Want to level up this recipe?
Pumpkin Pie Spice — Adds warm, comforting flavor to the cake → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- Flour
- Baking powder
- Salt
- Cinnamon
- Cream cheese
- Powdered sugar
- Vanilla extract
Seasonings
- Ground cinnamon
- Salt
- Vanilla extract
Optional Toppings
- Whipped cream
- Chopped nuts
- Chocolate shavings
Instructions
- Prepare the cake pan: Line a 10×15-inch jelly-roll pan with parchment paper, leaving an overhang on the long sides.
- Make the batter: In a large bowl, combine pumpkin puree, eggs, sugar, flour, baking powder, salt, and cinnamon. Mix until smooth.
- Bake the cake: Spread the batter evenly in the prepared pan. Bake at 375°F (190°C) for 10-12 minutes, until a toothpick inserted in the center comes out clean.
- Roll the cake: While the cake is still hot, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, then carefully roll it up, starting with the short side. Let it cool completely on a wire rack.
- Prepare the filling: In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble the roll: Unroll the cooled cake, spread the cream cheese filling evenly over it, then roll it back up. Dust with powdered sugar before serving.
Notes
- Chef tip: For a smoother filling, soften the cream cheese in the microwave for 10 seconds before beating.
- Best substitution: You can substitute the cream cheese filling with a simple whipped cream frosting for a lighter dessert.
- Make-ahead: The cake can be made a day ahead and filled just before serving. Store in an airtight container in the fridge.
- Scaling: This recipe can be halved to make a smaller roll, or doubled to make a larger one.
- Troubleshooting: If the cake cracks while rolling, don't worry – it will still taste delicious! Just spread the filling on the flat side and serve it that way.
Storage
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before serving.
- Oven reheat: No reheating needed, serve chilled or at room temperature.
- Microwave reheat: Not recommended, as it may make the cake soggy.
- Make ahead: The cake can be made a day ahead and filled just before serving.
Nutrition Per Serving
- Calories: 250
- Protein: 4g
- Fat: 8g
- Carbs: 35g
- Fiber: 1g
- Sugar: 25g
- Sodium: 100mg
- Cholesterol: 70mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, you can make the cake a day ahead and fill it just before serving. Store in an airtight container in the fridge.
The cake may crack if it's not rolled while still hot, or if it's rolled too tightly. To prevent this, roll the cake while it's still warm, and leave a small portion unrolled at first.
Yes, you can freeze the filled roll for up to 3 months. Thaw overnight in the fridge before serving.
No, this recipe is not suitable for the air fryer. It requires baking in the oven.
You can substitute the cream cheese filling with a simple whipped cream frosting for a lighter dessert.
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!
