Easy Pumpkin Roll With Cream Cheese Filling Recipe

I get a perfectly soft pumpkin roll every time, with a dreamy cream cheese swirl and zero cracking drama. This one looks bakery-worthy, but stays wonderfully simple.

I’m obsessed with this pumpkin roll because it tastes like the best part of fall baking without the drama. The cake is soft and moist, with canned pumpkin puree doing its thing and ground cinnamon cutting through just enough to keep every bite interesting.

I love that creamy swirl in the middle, thick, tangy, and sweet without being too much. And the slices look fancy even when my kitchen is a disaster.

This is the dessert I keep sneaking back to for another thin piece, then another. But honestly, thin never lasts.

Big spiral energy.

Ingredients

• Flour keeps the cake soft but sturdy enough to roll without drama.
• Baking soda gives it that little lift, so it’s not dense.
• Cinnamon brings the cozy pumpkin spice vibe everyone expects.
• Ginger adds a tiny warm kick that keeps things interesting.
• Nutmeg tastes like fall in the best, bakery-style way.
• Cloves are optional, but they make the spice feel deeper.
• Salt balances the sweet stuff, which you’ll totally notice.
• Eggs help the cake stay flexible and not cracky.
• Sugar makes it sweet, tender, and honestly pretty classic.
• Pumpkin puree keeps it moist and gives that real pumpkin flavor.
• Vanilla rounds everything out so it tastes less flat.
• Powdered sugar helps with rolling and keeps sticky moments away.
• Cream cheese makes the filling tangy, thick, and super dreamy.
• Butter makes the filling rich and smooth, basically frosting heaven.
• Plus, filling vanilla makes every bite taste a little sweeter.

Ingredient Quantities

• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves optional
• 1/2 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract
• About 1/4 cup powdered sugar for rolling
• 8 ounces cream cheese softened (about 225 g)
• 1 cup powdered sugar for filling
• 6 tablespoons unsalted butter softened
• 1 teaspoon vanilla extract for filling

How to Make this

1. Preheat oven to 375°F (190°C). Lightly grease a 10 by 15 inch jelly roll pan and line with parchment paper if available.

2. In a bowl whisk together 3/4 cup all purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves optional, and 1/2 teaspoon salt.

3. In a large bowl beat 3 large eggs with 1 cup granulated sugar until thick and pale, about 3 to 4 minutes.

4. Stir 2/3 cup canned pumpkin puree and 1 teaspoon vanilla extract into the egg mixture until combined, then gently fold in the dry ingredients until just combined.

5. Spread batter evenly in the prepared pan and bake about 13 minutes, or until the cake springs back when lightly touched.

6. While cake bakes, lay a clean kitchen towel on the counter and generously dust it with about 1/4 cup powdered sugar for rolling.

7. As soon as the cake comes out of the oven, loosen edges, invert cake onto the prepared towel, peel off parchment if used, and immediately roll the cake up from the short side with the towel inside. Let the rolled cake cool completely on a wire rack.

8. For the filling beat 8 ounces cream cheese softened with 6 tablespoons unsalted butter softened, 1 cup powdered sugar for filling, and 1 teaspoon vanilla extract for filling until smooth and creamy.

9. When cake is completely cool, carefully unroll it, remove the towel, spread the cream cheese filling evenly over the cake, then roll the cake back up tightly without the towel.

10. Wrap the roll in plastic wrap and chill at least 1 hour before slicing. Dust with additional powdered sugar if desired and serve.

Equipment Needed

1. 10 by 15 inch jelly roll pan
2. Parchment paper
3. Mixing bowls (one large, one medium)
4. Hand mixer or stand mixer
5. Whisk
6. Rubber spatula or offset spatula
7. Measuring cups and spoons
8. Clean kitchen towel dusted with powdered sugar
9. Wire cooling rack
10. Plastic wrap

FAQ

Easy Pumpkin Roll With Cream Cheese Filling Recipe Substitutions and Variations

• All purpose flour: substitute with equal parts whole wheat pastry flour for a nuttier flavor and slightly denser crumb, or use a 1:1 gluten free flour blend made for baking for a gluten free roll.
• Granulated sugar: swap with light brown sugar 1:1 for a deeper, molasses note and moister cake, or use coconut sugar 1:1 for a caramellike flavor and slightly darker color.
• Canned pumpkin puree: replace with equal parts cooked and mashed sweet potato or roasted and pureed butternut squash; texture and sweetness are very similar.
• Cream cheese (filling): use mascarpone 1:1 for a richer, silkier filling, or Neufchâtel 1:1 for lower fat while keeping similar texture and flavor.

Pro Tips

– Use a light hand with the pumpkin. If your puree seems watery, drain a bit through a fine mesh or line with a coffee filter for 10 minutes. Too much moisture will make the sponge heavy and harder to roll.

– Roll the cake while it is still warm and pliable so it learns the rolled shape. Let it cool rolled, then unroll only when completely cool to add the filling. This helps prevent cracks and tearing.

– Make sure the cream cheese and butter are fully softened and at the same temperature before whipping. Cold spots will leave lumps; room temperature ingredients whip up silky and spread smoothly.

– Chill the assembled roll for at least an hour before slicing. Use a sharp serrated knife and wipe it clean between cuts for neat, even slices.