There’s something magical about pumpkin desserts in the fall—the cozy aroma of warm spices, the tender cake texture, and the creamy filling that makes each bite feel like a hug. This pumpkin roll recipe with cream cheese filling is the ultimate autumn treat. Don’t worry if you’ve never made a cake roll before—this beginner-friendly version walks you through step by step, so you’ll have a bakery-worthy dessert right from your own kitchen.
Recipe Info
| Category | Prep Time | Cook Time | Servings | Calories |
|---|---|---|---|---|
| Dessert | 20 mins | 13 mins | 10–12 | ~320 per slice |
Ingredients You’ll Need
For the Pumpkin Roll Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon lemon juice
- ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
For Dusting & Rolling:
- ½ cup powdered sugar (to sprinkle on towel)
Step-By-Step Instructions
- Preheat and Prepare
Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease. - Make the Batter
In a large bowl, beat eggs for 3–4 minutes until thick and lemon-colored. Gradually add sugar, then stir in pumpkin puree and lemon juice. - Add Dry Ingredients
In another bowl, whisk flour, baking powder, cinnamon, nutmeg, ginger, and salt. Gently fold into the wet mixture. Stir in vanilla. - Bake the Cake
Spread batter evenly into prepared pan. Bake 12–13 minutes, until the top springs back when lightly touched. - Roll While Warm
While still hot, invert cake onto a clean kitchen towel dusted with powdered sugar. Peel off parchment. Starting at the short end, roll the cake up in the towel. Cool completely. - Make the Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy. - Assemble the Roll
Carefully unroll the cooled cake. Spread filling evenly over the cake, leaving a small border. Roll it back up (without the towel) and transfer to a serving platter. - Chill & Serve
Wrap in plastic and refrigerate for at least 1 hour before slicing. Dust with extra powdered sugar before serving.
Helpful Notes & Tips
- Rolling Tip: Always roll the cake while warm—this helps prevent cracks.
- Storage: Keep leftovers wrapped in plastic in the fridge for up to 4 days. Can be frozen (wrapped tightly) for up to 2 months.
- Spice Control: Adjust cinnamon and nutmeg to taste. For a milder flavor, reduce the spices slightly.
Recipe Variations
- Nutty Crunch: Sprinkle chopped pecans or walnuts over the filling before rolling.
- Lighter Filling: Swap cream cheese for Greek yogurt cream cheese to reduce calories.
- Festive Twist: Add a dash of pumpkin pie spice or swap the filling for a whipped cream version for a lighter dessert.
Serving Suggestions
- Pair slices with a hot mug of chai tea, spiced apple cider, or a cozy herbal tea.
- Garnish with a drizzle of caramel sauce or a sprinkle of cinnamon sugar.
- Serve as part of a holiday dessert table alongside apple pie and cookies.
Conclusion
This pumpkin roll with cream cheese filling is a true fall classic—soft, spiced cake wrapped around a creamy, sweet filling. Whether you’re sharing it at a holiday table or just treating your family on a crisp autumn evening, it’s a recipe that brings comfort and joy in every slice. Roll it up, slice it, and enjoy the cozy goodness.