I perfected a simple, mess-free Pumpkin Roll With Cream Cheese Filling that stays soft and moist and comes together with minimal fuss.

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I love how this Easy Pumpkin Roll With Cream Cheese Filling surprises people every time. It looks fancy but feels oddly approachable, with canned pumpkin puree folded into a spongy cake and a ribbon of cream cheese that tastes like fall in a bite.

I use it as my go-to Cream Cheese Thanksgiving Dessert when guests arrive, and yeah sometimes i rush and it comes out a little lopsided, but folks still fight over the last slice. If you like desserts that act like they took work, but actually didnt, this one will make you rethink how simple a Pumpkin Roll With Cream Cheese Filling can be.

Ingredients

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Pumpkin puree: Rich in fiber and vitamin A, keeps cake moist and gives warm flavor.
Eggs: Add protein, structure and moisture, help the roll hold its shape when baked.
All purpose flour: Provides carbohydrates and structure, makes sponge tender if not overmixed.
Granulated sugar: Sweetens the batter, fuels browning and gives that classic cake sweetness.
Ground cinnamon and spices: Add aromatic warmth, tiny amounts transform the whole flavor.
Cream cheese: Provides creamy, tangy filling, adds fat and protein for richer mouthfeel.
Powdered sugar for filling: Sweetens frosting, helps it whip smooth and set.

Ingredient Quantities

3 large eggs

1 cup granulated sugar

2/3 cup canned pumpkin puree

1 tsp vanilla extract

3/4 cup all purpose flour

1 tsp baking soda

1/2 tsp salt

2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

powdered sugar for dusting (about 1/4 cup)

8 oz cream cheese, softened

1/4 cup unsalted butter, softened

1 to 1 1/2 cups powdered sugar for filling, sifted

1 tsp vanilla extract (for filling)

How to Make this

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1. Preheat oven to 375°F (190°C). Line a 15×10 inch jelly-roll pan with parchment and lightly grease the paper so it sticks and wont slide around.

2. In a large bowl beat 3 large eggs with 1 cup granulated sugar until thick, pale and slightly ribbon-y, about 3 to 4 minutes with a hand mixer. Stir in 2/3 cup canned pumpkin puree and 1 tsp vanilla extract until smooth.

3. In a separate bowl whisk together 3/4 cup all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Fold the dry mix into the pumpkin mixture gently until no streaks of flour remain, dont overmix.

4. Pour batter into the prepared pan and spread evenly to the edges. Dust a clean kitchen towel well with about 1/4 cup powdered sugar. Bake 13 to 15 minutes or until the cake springs back when touched and a toothpick comes out clean.

5. Immediately after it comes out of the oven invert the hot cake onto the sugared towel, peel off the parchment, and starting at the short end roll the cake up inside the towel. Rolling while hot prevents big cracks, i know it feels weird but do it. Let the rolled cake cool completely on a rack, seam side down.

6. While the cake cools make the filling: beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until silky. Add 1 tsp vanilla extract, then gradually beat in 1 to 1 1/2 cups sifted powdered sugar until the filling is thick but still spreadable. Taste and adjust sweetness, but start with 1 cup and add more if you want it sweeter.

7. When the cake is completely cool, carefully unroll it and remove the towel. If there are small cracks dont worry, the filling will hide them.

8. Spread the cream cheese filling evenly over the cake leaving about a 1/2 inch border on the far edge so filling wont squeeze out. Re-roll the cake gently but snugly without the towel.

9. Wrap the roll tightly in plastic wrap and chill at least 1 hour to set. Before serving dust the top lightly with a little extra powdered sugar. Slice with a sharp knife, wiping the blade between cuts for neat pieces.

Equipment Needed

1. 15×10 inch jelly-roll pan (lined with parchment)
2. Parchment paper and a little butter or nonstick spray to help it stick
3. Large mixing bowl
4. Medium bowl and a whisk for dry ingredients
5. Electric hand mixer (or stand mixer with paddle)
6. Rubber spatula and an offset spatula for spreading
7. Clean kitchen towel (generously dusted with powdered sugar)
8. Cooling rack
9. Plastic wrap and a sharp knife for slicing

FAQ

Q: Do I have to use canned pumpkin puree or can I use fresh pumpkin?

A: Canned pumpkin puree is easiest because it's smooth and same moisture every time, but you can use roasted fresh pumpkin if you puree it very well and drain excess liquid. Do not use pumpkin pie filling, it has added sugar and spices and will throw off the recipe.

Q: How do I roll the cake without it cracking?

A: Right after it comes out of the oven dust the cake with powdered sugar and roll it up in a clean kitchen towel while it is still warm, this helps set the shape. Let it cool fully rolled, then unroll gently to add filling. Rolling warm prevents most cracks, and if a crack happens you can press it closed with the filling and nobody will notice once dusted.

Q: My filling is lumpy how do I fix it?

A: Make sure the cream cheese and butter are fully softened to room temp, then beat them smooth before adding powdered sugar. Sift the powdered sugar first, that removes lumps. If still lumpy beat a bit longer, or pass the filling through a fine mesh strainer for super smooth results.

Q: Can I make the cake and filling ahead of time?

A: Yes. You can bake the cake and keep it rolled in a towel at room temp for a day, or wrap and refrigerate for up to 2 days. Once filled, cover and refrigerate for 3 to 4 days. For longer storage wrap tightly and freeze up to 1 month, thaw in the fridge overnight before serving.

Q: Any swaps for flour or eggs if I have allergies?

A: Gluten free 1 to 1 flour blends can work but texture may change so watch bake time, and the cake might be more fragile. Egg substitutes usually make the cake less springy so I dont recommend them for a rolled cake, eggs give structure you really need here.

Q: Best way to slice pretty pieces?

A: Chill the filled roll at least 30 minutes so the filling firms up, then use a sharp serrated knife and cut with a gentle sawing motion. Clean the knife between cuts for neat slices. If you want super clean edges chill longer or freeze for 15 to 20 minutes before slicing.

Easy Pumpkin Roll With Cream Cheese Filling Recipe Substitutions and Variations

3 large eggs: swap with “flax eggs” — mix 3 tbsp ground flaxseed + 9 tbsp warm water, let sit 5-10 min; or use 3/4 cup unsweetened applesauce (1/4 cup per egg) for a moist, denser roll. you’ll lose a little lift with applesauce so add 1/2 tsp baking powder if you want it puffier.
1 cup granulated sugar: use light brown sugar 1:1 for a deeper, caramel-y flavor and a bit more moisture; or try 2/3 cup pure maple syrup, reduce other liquids by about 2 tbsp and watch baking time, it’s sweeter and gives nice flavor.
3/4 cup all purpose flour: sub with 3/4 cup whole wheat pastry flour 1:1 for nuttier taste (batter may be a touch heavier), or use 3/4 cup gluten-free 1:1 baking mix (with xanthan gum) to make it GF, usually no other changes needed.
8 oz cream cheese, softened: swap for mascarpone 1:1 for a richer, silkier filling; or use Neufchâtel 1:1 if you want lower fat but same texture. you can also strain 3/4 cup full-fat Greek yogurt to thicken and use as a tangier, lighter option.

Pro Tips

– Let the eggs come to room temp first, they whip way better and you get that light, ribbon-y batter faster. Beat them until you really see it hold a ribbon, otherwise the cake will be dense, not fluffy.

– Be gentle when you fold in the flour, dont overmix. Stop as soon as you cant see streaks of flour, a few little lumps are okay and wont ruin it.

– Roll it up right out of the oven like the recipe says, but if the edges stick a bit, run a thin spatula or knife along the parchment to loosen them before flipping. Dust the towel well with powdered sugar so it doesnt adhere, and roll snugly but not strangle-hold tight.

– For the filling and clean slices, use room temp cream cheese and butter so the filling is silky, then chill the whole roll at least an hour. Before slicing, warm a sharp knife under hot water and wipe it between cuts, or chill the roll a little longer or flash freeze 20 minutes for perfect, neat slices.

Easy Pumpkin Roll With Cream Cheese Filling Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I perfected a simple, mess-free Pumpkin Roll With Cream Cheese Filling that stays soft and moist and comes together with minimal fuss.

Servings

servings

Calories

268

kcal

Equipment: 1. 15×10 inch jelly-roll pan (lined with parchment)
2. Parchment paper and a little butter or nonstick spray to help it stick
3. Large mixing bowl
4. Medium bowl and a whisk for dry ingredients
5. Electric hand mixer (or stand mixer with paddle)
6. Rubber spatula and an offset spatula for spreading
7. Clean kitchen towel (generously dusted with powdered sugar)
8. Cooling rack
9. Plastic wrap and a sharp knife for slicing

Ingredients

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 tsp vanilla extract
3/4 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
powdered sugar for dusting (about 1/4 cup)
8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1 to 1 1/2 cups powdered sugar for filling, sifted
1 tsp vanilla extract (for filling)

Directions

Preheat oven to 375°F (190°C). Line a 15×10 inch jelly-roll pan with parchment and lightly grease the paper so it sticks and wont slide around.
In a large bowl beat 3 large eggs with 1 cup granulated sugar until thick, pale and slightly ribbon-y, about 3 to 4 minutes with a hand mixer. Stir in 2/3 cup canned pumpkin puree and 1 tsp vanilla extract until smooth.
In a separate bowl whisk together 3/4 cup all purpose flour, 1 tsp baking soda, 1/2 tsp salt, 2 tsp ground cinnamon, 1/2 tsp ground ginger and 1/4 tsp ground cloves. Fold the dry mix into the pumpkin mixture gently until no streaks of flour remain, dont overmix.
Pour batter into the prepared pan and spread evenly to the edges. Dust a clean kitchen towel well with about 1/4 cup powdered sugar. Bake 13 to 15 minutes or until the cake springs back when touched and a toothpick comes out clean.
Immediately after it comes out of the oven invert the hot cake onto the sugared towel, peel off the parchment, and starting at the short end roll the cake up inside the towel. Rolling while hot prevents big cracks, i know it feels weird but do it. Let the rolled cake cool completely on a rack, seam side down.
While the cake cools make the filling: beat 8 oz softened cream cheese with 1/4 cup softened unsalted butter until silky. Add 1 tsp vanilla extract, then gradually beat in 1 to 1 1/2 cups sifted powdered sugar until the filling is thick but still spreadable. Taste and adjust sweetness, but start with 1 cup and add more if you want it sweeter.
When the cake is completely cool, carefully unroll it and remove the towel. If there are small cracks dont worry, the filling will hide them.
Spread the cream cheese filling evenly over the cake leaving about a 1/2 inch border on the far edge so filling wont squeeze out. Re-roll the cake gently but snugly without the towel.
Wrap the roll tightly in plastic wrap and chill at least 1 hour to set. Before serving dust the top lightly with a little extra powdered sugar. Slice with a sharp knife, wiping the blade between cuts for neat pieces.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.