This Pumpkin Roll with Cream Cheese Filling Will Make You the Holiday Hero (No Bakery Degree Required)

Forget bakery-case envy. This Pumpkin Roll with Cream Cheese Filling is the showstopper you can actually pull off tonight. We’re talking plush pumpkin sponge, silky tangy filling, and that signature spiral that screams “I’ve got my life together.” It slices like a dream, plates like a pro, and vanishes faster than leftovers after midnight.

And yes, you’ll nail the roll without cracking it into pumpkin confetti. Ready to stun your friends and your Instagram? Let’s go.

Why You’ll Love This Recipe

• Big flavor, minimal fuss: Warm spices, real pumpkin, and a velvety cream cheese filling that tastes like the best part of fall.
• Flexes hard on presentation: That swirl looks fancy, but the technique is surprisingly simple once you see the steps.
• Reliable texture: Light, tender sponge that doesn’t dry out, and a filling that sets beautifully without oozing everywhere.
• Make-ahead friendly: Assemble it the day before, chill, and slice when guests arrive.

  Zero last-minute chaos.

• Freezer superstar: It freezes like a champ, so you can stash one for future cravings.

Ingredients

• For the pumpkin sponge
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 3 large eggs, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 2/3 cup (160 g) pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting towel
• For the cream cheese filling
  • 8 ounces (226 g) cream cheese, softened
  • 4 tablespoons (56 g) unsalted butter, softened
  • 1 cup (120 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
• Optional finishing
  • Extra powdered sugar for dusting
  • Chopped toasted pecans or walnuts, for garnish

Step-by-Step Instructions

1. Prep the battlefield: Heat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment, leaving an overhang. Lightly grease the parchment.
2. Make the “rolling towel”: Lay a clean kitchen towel on the counter and dust generously with powdered sugar.

   This prevents sticking and helps shape the roll.

3. Whisk dry stuff: In a bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Set aside.
4. Beat the eggs and sugar: In a large bowl, beat eggs and granulated sugar on medium-high until thick, pale, and slightly foamy, about 3 minutes.
5. Add pumpkin and vanilla: Mix in pumpkin puree and vanilla until smooth. Don’t overthink it.
6. Fold in dry ingredients: Gently fold the dry mixture into the wet until just combined.

   Batter should be light and spreadable.

7. Spread and bake: Pour batter into the pan and spread evenly to the corners. Bake 11–14 minutes, until the top springs back when touched and edges look set.
8. Immediate flip: Run a knife around the edges. In one confident move, invert the hot cake onto the sugared towel.

   Peel off the parchment carefully.

9. Roll while warm: Starting from a short side, roll the cake up with the towel inside. Not too tight; think snug burrito. Let cool completely on a rack, seam-side down.
10. Make the filling: Beat cream cheese and butter until creamy and lump-free.

    Add powdered sugar, vanilla, and salt. Beat until smooth and slightly fluffy.

11. Unroll and fill: Gently unroll the cooled cake. Spread the filling evenly, leaving a 1/2-inch border at the far edge to prevent overflow.
12. Re-roll and chill: Roll the cake back up (this time without the towel).

    Wrap tightly in plastic and refrigerate at least 1 hour, preferably 3+ hours for clean slices.

13. Finish and serve: Unwrap, dust with powdered sugar, and garnish with nuts if using. Slice with a sharp serrated knife, wiping between cuts for those perfect spirals.

Keeping It Fresh

Refrigerate the pumpkin roll, wrapped in plastic or stored in an airtight container, for up to 4 days. The chill firms up the filling and keeps the cake moist.

Freeze the whole roll or individual slices by wrapping in plastic and then foil.

Freeze up to 2 months. Thaw overnight in the fridge for best texture, or at room temp for 45–60 minutes if you’re impatient (relatable).

For make-ahead guests, assemble the day before and dust with powdered sugar right before serving so it doesn’t dissolve into meh.

Nutritional Perks

Pumpkin brings beta-carotene (hello, vitamin A) and a bit of fiber. The sponge uses modest oil-free moisture thanks to the pumpkin puree.

The filling? It’s dessert—balance is key.

Each slice (1/12 of the roll) lands roughly around 250–310 calories, depending on garnish, with a mix of carbs, some fat from the dairy, and a little protein. Not health food, but not a nutritional villain either.

Avoid These Mistakes

• Skipping the warm roll-up: If you don’t roll the cake while it’s warm, it will crack later.

  Warm roll = muscle memory for the sponge.

• Overbaking: Dry cake cracks. Pull it when it springs back; don’t wait for deep browning.
• Filling too runny: Use softened, not melted, cream cheese and butter. If the filling looks loose, chill it 10 minutes before spreading.
• Rolling too tight: You want snug, not squeezed.

  Overpressure pushes filling out and stresses the cake.

• Skimping on towel sugar: The powdered sugar barrier is your nonstick insurance. Don’t be stingy.
• Slicing warm: Impatience equals messy spirals. Chill first, then slice.

  FYI, the fridge is your friend.

Mix It Up

• Nutty crunch: Sprinkle chopped toasted pecans over the filling before rolling for texture.
• Maple twist: Swap 1/2 teaspoon vanilla in the filling for 1 teaspoon pure maple extract, or add 2 tablespoons real maple syrup (reduce powdered sugar slightly).
• Chai spice vibe: Replace the cinnamon/ginger/nutmeg with 1 1/2 teaspoons chai spice blend.
• Lightened filling: Use Neufchâtel (1/3 less fat cream cheese) and reduce butter to 2 tablespoons; expect a slightly softer texture.
• Chocolate moment: Dust cocoa powder onto the towel with powdered sugar for a subtle cocoa exterior, or drizzle cooled dark chocolate over the top.
• Gluten-free route: Use a 1:1 gluten-free baking flour with xanthan gum. Bake time stays similar—just watch for doneness cues.

Can I make this without a jelly roll pan?

You can use a rimmed baking sheet close to 10×15 inches. A 12×17 sheet makes a thinner cake; reduce bake time and roll more gently.

Avoid 9×13—it’s too deep and bakes unevenly.

How do I prevent cracks?

Don’t overbake, roll while warm in a sugared towel, and avoid manhandling the sponge. A small surface crack? Dust with powdered sugar and act like it never happened.

No one will know.

Is canned pumpkin puree okay?

Absolutely. Use 100% pumpkin puree, not pumpkin pie filling. If your puree seems watery, blot with paper towels to avoid a soggy sponge.

Can I make it ahead?

Yes, it’s ideal.

Assemble the roll and refrigerate 1–2 days. Dust with powdered sugar right before serving for that fresh finish.

My filling is too soft. Now what?

Chill it for 10–15 minutes and beat briefly.

You can add 1–2 tablespoons more powdered sugar to thicken, but don’t go overboard or it’ll get cloying.

How do I get clean slices?

Chill the roll thoroughly. Use a sharp serrated knife, and wipe the blade between cuts. Gentle sawing motion beats brute force—this isn’t lumber.

Can I freeze it with the filling?

Yes.

The cream cheese filling freezes well. Wrap tightly, freeze up to 2 months, and thaw in the fridge. IMO, it tastes just as good post-freeze.

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling turns a simple batter and a few pantry staples into a dessert that looks like you hired pastry help.

It’s forgiving, scalable, and wildly photogenic. Master it once and you’ve got a signature move for holidays, potlucks, or random Tuesdays when you feel extra. Your future self (and your guests) will thank you.