This Cream Cheese Pumpkin Roll is a festive dessert featuring a light, spiced pumpkin sponge cake rolled around a rich and smooth cream cheese filling. The cake is soft and moist, with warm autumn spices that pair beautifully with the tangy sweetness of the cream cheese center. Though it looks bakery-worthy, it’s simple enough to make at home and is the perfect make-ahead dessert for holiday gatherings or cozy nights in.

Why You’ll Love This Recipe

The texture is soft, moist, and airy — perfect for rolling without cracking.
The balance between the mildly sweet cake and the creamy filling is irresistible.
It’s a visually stunning dessert that slices beautifully.
Easy to make ahead and serve chilled.
Versatile enough for Thanksgiving, Christmas, or any fall celebration.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pumpkin Cake:

¾ cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon baking powder
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
¾ cup white granulated sugar
3 large eggs
⅔ cup pumpkin purée (not pumpkin pie filling)

For the Cream Cheese Filling:

8 ounces cream cheese, softened
1 cup confectioners’ sugar
6 tablespoons unsalted butter, softened
2 tablespoons pumpkin purée
½ teaspoon vanilla extract

Directions

Prepare your equipment: Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with waxed or parchment paper. Lightly grease the paper as well.
Mix the dry ingredients: In a medium bowl, sift together the flour, cinnamon, baking powder, ginger, nutmeg, and salt.
Make the batter: In a large mixing bowl, beat the sugar and eggs with an electric mixer on high speed for 3–4 minutes, until pale and thick. Add the pumpkin purée and mix until well combined. Stir in the flour mixture until just incorporated.
Bake the cake: Pour the batter into the prepared jelly roll pan and spread it evenly. Tap the pan gently on the counter to level the batter. Bake for 13–15 minutes, or until the top springs back when lightly touched and a toothpick inserted into the center comes out clean.
Roll the cake: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with confectioners’ sugar. As soon as the cake comes out of the oven, turn it out onto the towel. Carefully peel off the paper. Starting from the short side, roll the cake up with the towel inside. Let it cool completely in this rolled shape — this helps the cake “learn” the roll.
Make the filling: In a medium bowl, beat the softened cream cheese, confectioners’ sugar, butter, pumpkin purée, and vanilla extract until smooth and creamy.
Assemble the roll: Once the cake has fully cooled, gently unroll it. Spread the cream cheese filling evenly across the surface, leaving a small border around the edges. Re-roll the cake (this time without the towel), and wrap it tightly in plastic wrap.
Chill before serving: Refrigerate for at least 2 hours to firm up. Once chilled, slice with a sharp knife and serve.

Servings and timing

Servings: 10 slices
Prep time: 25 minutes
Cook time: 15 minutes
Cooling and chilling time: 2 hours 40 minutes
Total time: About 3 hours 20 minutes

Variations

Add nuts: Sprinkle chopped toasted pecans or walnuts over the filling before rolling for added texture.
Spice it up: Add a pinch of ground cloves or allspice for deeper spice flavor.
Maple twist: Replace part of the confectioners’ sugar in the filling with a tablespoon of maple syrup for added richness.
Lighter filling: Use half cream cheese and half mascarpone for a lighter, silkier filling.
Chocolate version: Add 2 tablespoons of cocoa powder to the batter for a chocolate-pumpkin variation.

Storage/Reheating

Wrap the pumpkin roll tightly in plastic wrap and store it in the refrigerator for up to 4 days. For longer storage, wrap in plastic and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Serve chilled or let it sit at room temperature for 10 minutes before slicing for cleaner cuts. This dessert does not need reheating.

FAQs

What type of pumpkin should I use?

Use plain canned pumpkin purée — not pumpkin pie filling, which contains added sugar and spices.

Can I make this recipe ahead of time?

Yes, it’s perfect for making ahead. The roll can be stored in the fridge for several days and actually slices better after chilling.

My cake cracked. What went wrong?

Cracking often happens if the cake is overbaked or not rolled while still warm. Be sure to roll the cake immediately after baking.

Can I freeze the pumpkin roll?

Yes, wrap the roll tightly in plastic wrap and foil, and freeze for up to a month. Thaw in the refrigerator before serving.

Do I need a jelly roll pan?

Yes, a 10×15-inch jelly roll pan gives the right thickness. A standard baking sheet will be too large and make the cake too thin.

Can I use a different filling?

Absolutely. You can swap the cream cheese filling for whipped cream, mascarpone, or even a chocolate ganache.

How do I prevent the cake from sticking to the towel?

Dust the towel generously with confectioners’ sugar before rolling the cake. This creates a barrier and helps prevent sticking.

Can I reduce the sugar in the recipe?

Yes, you can reduce the sugar in both the cake and filling slightly, but it may affect sweetness and texture.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of regular flour for a gluten-free version of the pumpkin roll.

How do I get clean slices?

Use a sharp, thin knife and wipe it clean between slices. You can also warm the knife with hot water and dry it before cutting.

Conclusion

This Cream Cheese Pumpkin Roll is the ultimate fall dessert — tender, flavorful, and filled with creamy goodness. Whether you’re hosting a holiday dinner or just want a sweet treat to enjoy with coffee, this roll is a standout option. With its beautiful spiral and delicious layers, it’s as delightful to look at as it is to eat. Make it ahead, store it easily, and enjoy each slice like a taste of autumn.