Easy Pumpkin Roll Recipe with Cream Cheese Filling
Easy Pumpkin Roll is the ultimate fall dessert. After making this many times, I’ve discovered the trick to a perfect roll every time. The warm spices and creamy filling make this cozy treat a family favorite. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Pistachio Cheesecake Recipe and Easy No-Bake Mango Coconut Rice Pudding Recipe.
Why This Easy Pumpkin Roll Recipe with Cream Cheese Filling Is Pure Comfort
- Golden, tender pumpkin cake
- Creamy, tangy cream cheese filling
- Easy to make, impressive to serve
- Perfect for fall holidays and cozy nights
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
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Cream cheese
- Powdered sugar
- Optional: Whipped cream
- Optional: Chopped nuts
- Optional: Cinnamon sugar
📝 Ingredient Notes
- Pumpkin puree: Use canned pure pumpkin, not pumpkin pie filling.
🛒 Tools & Equipment I Recommend
- KitchenAid Stand Mixer — Makes batter smooth and creamy → 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 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on the long sides.
- Mix the batter: In a large bowl, beat eggs and sugar until thick. Mix in pumpkin puree, flour, baking powder, salt, cinnamon, and nutmeg.
- Bake the cake: Spread batter in prepared pan. Bake at 375°F (190°C) for 15 minutes. Cool in pan on a wire rack.
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Add milk, one tablespoon at a time, until spreading consistency.
- Assemble the roll: Sprinkle a clean kitchen towel with powdered sugar. Invert cake onto towel. Gently peel off parchment. Spread filling over cake. Use towel to help roll up cake. Place seam-side down on a serving plate.
- Chill and serve: Chill for at least 2 hours before slicing and serving. Dust with powdered sugar if desired.
Cook's Tips for Perfect Easy Pumpkin Roll Recipe with Cream Cheese Filling
- Common mistake and fix: Be careful not to overbake the cake. It's better to err on the side of underbaking to prevent cracking.
- Pro tip: For easier rolling, use a clean kitchen towel dusted with powdered sugar instead of parchment paper.
- Pro tip: Make ahead: Prepare the cake and filling separately. Roll and chill up to a day ahead. Add toppings just before serving.
Storing & Reheating Easy Pumpkin Roll Recipe with Cream Cheese Filling
Short-Term Storage
Store in an airtight container in the fridge. Store in the refrigerator for up to 5 days Make-ahead tip: Prepare the cake and filling separately up to a day ahead.
Freezing Easy Pumpkin Roll Recipe with Cream Cheese Filling
Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
How to Reheat Without Drying It Out
Oven: No reheating needed Microwave: No reheating needed
Recipe Notes
- Chef tip: To prevent cracking, use a spatula to gently press down on the cake as it cools.
- Best substitution: Substitute pumpkin pie filling for pumpkin puree in a pinch, but note that the flavor and texture may differ.
- Make-ahead: Prepare the cake and filling separately up to a day ahead. Roll and chill before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake cracks while rolling, don't worry! It will still taste delicious. You can hide imperfections with whipped cream or powdered sugar.
Want to level up this recipe?
Parchment Paper — Makes rolling and unrolling the cake a breeze → Check price on Amazon
Easy Pumpkin Roll Recipe with Cream Cheese Filling
Ingredients
Main Ingredients
- Pumpkin puree
- Eggs
- Sugar
- All-purpose flour
- Baking powder
- Salt
- Ground cinnamon
- Ground nutmeg
Seasonings
- Ground cinnamon
- Ground nutmeg
- Vanilla extract
- Cream cheese
- Powdered sugar
Optional Toppings
- Whipped cream
- Chopped nuts
- Cinnamon sugar
Instructions
- Prepare the cake pan: Line a 15×10-inch jelly-roll pan with parchment paper, leaving an overhang on the long sides.
- Mix the batter: In a large bowl, beat eggs and sugar until thick. Mix in pumpkin puree, flour, baking powder, salt, cinnamon, and nutmeg.
- Bake the cake: Spread batter in prepared pan. Bake at 375°F (190°C) for 15 minutes. Cool in pan on a wire rack.
- Prepare the filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Add milk, one tablespoon at a time, until spreading consistency.
- Assemble the roll: Sprinkle a clean kitchen towel with powdered sugar. Invert cake onto towel. Gently peel off parchment. Spread filling over cake. Use towel to help roll up cake. Place seam-side down on a serving plate.
- Chill and serve: Chill for at least 2 hours before slicing and serving. Dust with powdered sugar if desired.
Notes
- Chef tip: To prevent cracking, use a spatula to gently press down on the cake as it cools.
- Best substitution: Substitute pumpkin pie filling for pumpkin puree in a pinch, but note that the flavor and texture may differ.
- Make-ahead: Prepare the cake and filling separately up to a day ahead. Roll and chill before serving.
- Scaling: This recipe can be halved or doubled depending on your needs.
- Troubleshooting: If the cake cracks while rolling, don't worry! It will still taste delicious. You can hide imperfections with whipped cream or powdered sugar.
Storage
- Fridge: Store in the refrigerator for up to 5 days
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
- Oven reheat: No reheating needed
- Microwave reheat: No reheating needed
- Make ahead: Prepare the cake and filling separately up to a day ahead.
Nutrition Per Serving
- Calories: 220
- Protein: 4g
- Fat: 7g
- Carbs: 36g
- Fiber: 2g
- Sugar: 24g
- Sodium: 130mg
- Cholesterol: 70mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Pumpkin Roll Recipe with Cream Cheese Filling FAQs
Yes, prepare the cake and filling separately up to a day ahead. Roll and chill before serving.
The cake may have been overbaked or rolled too tightly. To prevent cracking, use a spatula to gently press down on the cake as it cools and roll carefully.
Yes, freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
No, this recipe is not suitable for the air fryer.
Substitute pumpkin pie filling for pumpkin puree in a pinch, but note that the flavor and texture may differ.
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!
