Best Pumpkin Roll Recipe with Cream Cheese Filling

I remember the first time I attempted a pumpkin roll. It was Thanksgiving, and I was so proud of my perfectly baked sheet cake—until I rolled it and it cracked into a hundred pieces, looking like a pumpkin puzzle. My grandma laughed, handed me a spatula, and said, 'Honey, we eat with our eyes, but we forgive with our mouths.' So we frosted the cracks and called it 'rustic.'

Since then, I've perfected my technique, and I'm sharing all my secrets with you. This Best Pumpkin Roll Recipe is moist, spiced just right, and filled with a luscious cream cheese center. It's the dessert that steals the show at any gathering—and trust me, you'll be the hero of your holiday table.

Don't let the rolling intimidate you. I'll walk you through each step, and even if it cracks, it'll still taste amazing. You're doing better than you think!

About the Ingredients

3/4 cup (95g) all-purpose flour

Use a kitchen scale for accuracy. You can substitute with a 1:1 gluten-free flour blend.

1/2 teaspoon baking powder

Make sure it's fresh—old baking powder can make the cake flat.

1/2 teaspoon baking soda

Helps the cake rise and stay fluffy.

1 teaspoon ground cinnamon

Freshly ground cinnamon gives the best flavor. You can add a pinch of nutmeg or ginger too.

1/4 teaspoon ground nutmeg

Freshly grated nutmeg is amazing, but ground works well.

1/4 teaspoon salt

Enhances all the flavors.

3 large eggs

Room temperature eggs blend better. If you're in a hurry, place them in warm water for 5 minutes.

1 cup (200g) granulated sugar

You can reduce to 3/4 cup if you prefer less sweet, but the texture may change slightly.

2/3 cup (160g) canned pumpkin puree

Make sure it's 100% pumpkin, not pumpkin pie filling. Leftover puree can be frozen.

1 teaspoon vanilla extract

Pure vanilla extract gives the best flavor. You can use imitation if that's what you have.

For the filling: 8 oz (226g) cream cheese, softened

Full-fat cream cheese works best for a stable filling. You can use low-fat, but the texture might be softer.

1 cup (120g) powdered sugar, sifted

Sifting prevents lumps. You can use a bit more if you like a sweeter filling.

4 tablespoons (57g) unsalted butter, softened

Use unsalted so you control the salt. If using salted, reduce the pinch of salt in the filling.

1/2 teaspoon vanilla extract

For the filling—adds a lovely depth.

Tips & Tricks

Roll the cake while it's still warm

This prevents cracking. Use a clean kitchen towel dusted with powdered sugar to roll it up.

Don't overbake

The cake should spring back when touched, but not be dry. Overbaking leads to cracks.

Cool completely before filling

If the cake is warm, the filling will melt and make a mess. Chill the rolled cake for at least an hour before filling.

Use a thin spatula to spread the filling

Evenly spread to the edges, leaving a small border so it doesn't squish out.

Step-by-Step Instructions

1. Preheat and prepare

Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Spray lightly with nonstick spray.

2. Mix dry ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. Beat eggs and sugar

In a large bowl, beat eggs and sugar with an electric mixer on high speed for 2-3 minutes until thick and pale. Add pumpkin and vanilla, and beat until combined.

4. Fold in dry ingredients

Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—just until no streaks remain.

5. Bake the cake

Pour the batter into the prepared pan and spread evenly. Bake at 375°F (190°C) for 12-15 minutes, until the top springs back when touched and the edges start to pull away from the pan.

6. Roll the cake

While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake tightly with the towel from a short end. Let cool completely on a wire rack.

7. Make the filling

In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. If it's too soft, refrigerate for 15 minutes.

8. Fill and roll

Once the cake is completely cool, unroll it and spread the filling evenly over the cake, leaving a 1/2-inch border. Re-roll the cake tightly (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour before serving.

Delicious Variations

• Add a teaspoon of orange zest to the filling for a citrusy twist.
• Sprinkle chopped toasted pecans over the filling before rolling for extra crunch.
• Drizzle the finished roll with a simple maple glaze instead of powdered sugar.

How to Store Best Pumpkin Roll Recipe Cream Cheeses

Frequently Asked Questions

I hope you love this pumpkin roll as much as my family does! If you give it a try, leave a comment below and let me know how it turned out. Happy baking, and remember—you're doing better than you think!

Best Pumpkin Roll Recipe Cream Cheeses

Best Pumpkin Roll Recipe with silky cream cheese filling—spiced, moist, and rolled to perfection for fall dessert bliss.

★★★★½ 4.8 (213 ratings)

20 minPrep time15 minCook time10Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 3/4 cup (95g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup (200g) granulated sugar
• 2/3 cup (160g) canned pumpkin puree
• 1 teaspoon vanilla extract
• For the filling: 8 oz (226g) cream cheese, softened
• 1 cup (120g) powdered sugar, sifted
• 4 tablespoons (57g) unsalted butter, softened
• 1/2 teaspoon vanilla extract

📋 Instructions

1. 1Preheat and prepare — Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving an overhang on the sides for easy lifting. Spray lightly with nonstick spray.
2. 2Mix dry ingredients — In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
3. 3Beat eggs and sugar — In a large bowl, beat eggs and sugar with an electric mixer on high speed for 2-3 minutes until thick and pale. Add pumpkin and vanilla, and beat until combined.
4. 4Fold in dry ingredients — Gently fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix—just until no streaks remain.
5. 5Bake the cake — Pour the batter into the prepared pan and spread evenly. Bake at 375°F (190°C) for 12-15 minutes, until the top springs back when touched and the edges start to pull away from the pan.
6. 6Roll the cake — While the cake is still warm, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment, and roll the cake tightly with the towel from a short end. Let cool completely on a wire rack.
7. 7Make the filling — In a medium bowl, beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy. If it's too soft, refrigerate for 15 minutes.
8. 8Fill and roll — Once the cake is completely cool, unroll it and spread the filling evenly over the cake, leaving a 1/2-inch border. Re-roll the cake tightly (without the towel), wrap in plastic wrap, and refrigerate for at least 1 hour before serving.

👨‍🍳 Chef's Note: If the cake cracks, don't stress—just press it together and the filling will hide it. No one will know but you!

Servings: 10

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 5g protein · 38g carbs · 13g fat

Written by Sofia Ramirez
Sofia writes about parenting and family wellness, exploring the messy, joyful reality of raising kids. She offers relatable stories and practical advice on everything from sleep training to managing screen time, always with a dose of humor.