Few desserts feel as perfectly suited to fall as a homemade Cream Cheese Pumpkin Roll. The soft pumpkin cake is warmly spiced with cinnamon and pumpkin pie spice, then spread with a rich, tangy cream cheese filling before being rolled into beautiful spirals.
It may look like a bakery-style dessert, but making a pumpkin roll at home is easier than it seems. The key is rolling the warm cake correctly and giving it enough time to cool before adding the filling.
This pumpkin roll is perfect for Thanksgiving, holiday dinners, fall gatherings, bake sales, or a cozy weekend dessert with a cup of coffee.
Why You’ll Love This Pumpkin Roll
- Soft, tender pumpkin cake with warm fall spices.
- Rich and creamy homemade cream cheese filling.
- Beautiful spiral appearance without complicated decorating.
- Perfect make-ahead dessert.
- Great for Thanksgiving and holiday entertaining.
- Easy to slice and serve.
- Freezes well for future occasions.
Ingredients
For the Pumpkin Cake
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 3 large eggs
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ⅔ cup pumpkin puree
For the Cream Cheese Filling
- 8 ounces cream cheese, softened
- ¼ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Finishing
- Powdered sugar, for dusting
- Extra pumpkin pie spice, optional
Choosing Right Pumpkin
Use 100% pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the texture and sweetness of cake.
Canned pumpkin is convenient and consistent, making it a great choice for this recipe. If using homemade pumpkin puree, make sure it isn’t watery.
Ingredient Substitutions
- Pumpkin puree: Homemade pumpkin puree can be used if it has a thick consistency.
- Pumpkin pie spice: Use a combination of cinnamon, ginger, nutmeg, and cloves if you don’t have pumpkin pie spice.
- Cream cheese: Full-fat cream cheese gives filling richest texture. Reduced-fat cream cheese can work, but the filling may be slightly softer.
- Butter: Unsalted butter is best because it gives you more control over the salt level.
- Gluten-free: A good 1-to-1 gluten-free baking flour can replace the all-purpose flour.
Kitchen Tools Needed
- 10×15-inch jelly roll pan
- Parchment paper
- Mixing bowls
- Electric hand mixer or stand mixer
- Whisk
- Rubber spatula
- Clean kitchen towel
- Wire cooling rack
- Offset spatula, optional
- Serrated or sharp knife
How to Make Cream Cheese Pumpkin Roll
1. Prepare Pan
Preheat your oven to 375°F.
Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment and sides of the pan.
The parchment is important because it makes removing the thin cake much easier.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
Set the mixture aside.
3. Beat the Eggs and Sugar
In a large bowl, beat eggs and sugar for about 3–4 minutes, until the mixture becomes pale, thick, and slightly fluffy.
This step helps create the light texture needed for a flexible cake roll.
Add the vanilla and pumpkin puree and mix until smooth.
4. Add the Dry Ingredients
Gently fold the dry ingredients into the pumpkin mixture.
Stop mixing as soon as no obvious streaks of flour remain. Overmixing can make the cake less tender.
5. Bake the Pumpkin Cake
Spread the batter evenly into the prepared pan.
Bake for approximately 12–15 minutes, or until the center springs back lightly when touched.
Because the cake is thin, it can overbake quickly. Keep a close eye on it during the final few minutes.
6. Roll the Warm Cake
While the cake is baking, place a clean kitchen towel on your counter and generously dust it with powdered sugar.
As soon as the cake comes out of the oven, carefully turn it onto the prepared towel.
Peel away the parchment paper.
Starting at one short end, gently roll the warm cake and towel together into a tight but not overly compressed spiral.
Place the rolled cake on a wire rack and allow it to cool completely.
Rolling it while warm helps the cake develop the flexibility it needs and reduces the chance of cracking later.
7. Make Cream Cheese Filling
Beat the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar, vanilla, and salt.
Beat again until the filling is smooth and fluffy.
Make sure the cream cheese and butter are softened before mixing. Cold ingredients can leave lumps in the filling.
8. Unroll and Fill
Once the cake is completely cool, carefully unroll it.
Don’t force it completely flat. A little natural curve is fine.
Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border around the edges.
9. Roll It Again
Starting from the same short end, carefully roll the cake back up.
This time, leave the towel behind.
Roll firmly enough to create a neat spiral, but don’t squeeze so hard that the filling gets pushed out.
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour.
10. Slice and Serve
Before serving, unwrap the pumpkin roll and place it on a serving platter.
Dust the top with powdered sugar.
Use a sharp knife to cut the roll into slices. Wipe the knife between cuts for cleaner spirals.
Pro Tips for a Perfect Pumpkin Roll
Don’t overbake the cake
An overbaked pumpkin cake becomes dry and is more likely to crack when rolled.
Roll it while warm
The warm cake is more flexible. Waiting until it cools completely before the first roll can make cracking much more likely.
Don’t use too much filling
A thick layer of cream cheese filling can squeeze out as you roll the cake. Spread it evenly in a moderate layer.
Soften the cream cheese
Room-temperature cream cheese creates a much smoother filling.
Chill before slicing
Refrigerating the finished pumpkin roll helps the filling firm up and gives you cleaner slices.
Don’t panic about small cracks
A small crack doesn’t ruin the dessert. Powdered sugar on top can hide minor imperfections, and the flavor will still be delicious.
Variations
Chocolate Pumpkin Roll
Add 2 tablespoons unsweetened cocoa powder to the cake batter for a chocolate-pumpkin combination.
Maple Cream Cheese Filling
Replace half of the vanilla extract with 1 tablespoon pure maple syrup.
Pecan Pumpkin Roll
Add finely chopped toasted pecans to the cream cheese filling.
Cinnamon Cream Cheese Roll
Add ½ teaspoon ground cinnamon to the cream cheese filling for extra warmth.
Chocolate Chip Pumpkin Roll
Sprinkle mini chocolate chips over the cream cheese filling before rolling.
Orange Pumpkin Roll
Add 1 teaspoon finely grated orange zest to the cream cheese filling for a bright citrus note.
What to Serve With Pumpkin Roll
This dessert is delicious on its own, but you can serve it with:
- Fresh whipped cream
- Vanilla ice cream
- Caramel sauce
- Chopped toasted pecans
- Hot coffee
- Chai tea
- Apple cider
For Thanksgiving, serve thin slices alongside a warm cup of coffee after dinner.
Storage Instructions
Refrigerator
Wrap the pumpkin roll tightly in plastic wrap and refrigerate for up to 4 days.
Because the filling contains cream cheese, keep the finished roll refrigerated.
Freezer
The pumpkin roll freezes very well.
Wrap the whole roll tightly in plastic wrap, followed by aluminum foil or a freezer-safe bag. Freeze for up to 2 months.
Thawing
Transfer the frozen pumpkin roll to the refrigerator and let it thaw overnight.
Dust with powdered sugar shortly before serving.
Make-Ahead Tips
Pumpkin roll is an excellent make-ahead dessert.
You can prepare it 1–2 days before serving and keep it refrigerated. In fact, chilling gives the filling time to firm up and makes slicing easier.
For holiday meals, prepare the roll the day before Thanksgiving or another gathering, then simply slice and serve when you’re ready.
Frequently Asked Questions
Why did my pumpkin roll crack?
The most common causes are overbaking or allowing the cake to cool completely before the first roll. Roll the cake while it’s warm and avoid baking it longer than necessary.
Can I use pumpkin pie filling?
No. Use 100% pure pumpkin puree. Pumpkin pie filling already contains sweeteners and spices.
Can I make this pumpkin roll ahead of time?
Yes. It can be made up to 2 days ahead and refrigerated until you’re ready to serve.
Can I freeze a pumpkin roll?
Yes. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.
Why is my cream cheese filling runny?
The cream cheese may have been too warm, or the filling may contain too much moisture. Use softened rather than melted cream cheese and butter, and measure the powdered sugar accurately.
How do I get a tight spiral?
Roll the warm cake gently but firmly from the short end. After adding the filling, roll it again without pressing too aggressively.
Can I use a larger baking pan?
A larger pan will produce a thinner cake and may reduce the baking time. For the most reliable results, use a 10×15-inch jelly roll pan.
How do I get clean slices?
Chill the finished pumpkin roll thoroughly and use a sharp knife. Wipe the blade clean between slices.
Perfect Cream Cheese Pumpkin Roll
Ingredients
Method
- Preheat the oven to 375°F.
- Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat the eggs and granulated sugar for 3–4 minutes, until pale and slightly thickened.
- Add the vanilla extract and pumpkin puree and mix until smooth.
- Gently fold the dry ingredients into the pumpkin mixture until just combined. Do not overmix.
- Spread the batter evenly into the prepared pan.
- Bake for 12–15 minutes, until the center springs back lightly when touched.
- While the cake bakes, place a clean kitchen towel on the counter and generously dust it with powdered sugar.
- Immediately turn the hot cake onto the prepared towel and carefully peel away the parchment paper.
- Starting from one short end, gently roll the cake and towel together into a spiral.
- Place the rolled cake on a wire rack and allow it to cool completely.
- For the filling, beat softened cream cheese and butter until smooth and creamy.
- Add powdered sugar, vanilla extract, and salt. Beat until smooth and fluffy.
- Carefully unroll the cooled pumpkin cake.
- Spread the cream cheese filling evenly over the cake, leaving about a ½-inch border around the edges.
- Carefully roll the cake back up without the towel, starting from the same short end.
- Wrap the pumpkin roll tightly in plastic wrap.
- Refrigerate for at least 1 hour before slicing.
- Dust with powdered sugar, slice with a sharp knife, and serve.
