Pumpkin Roll Cake with Cream Cheese Filling – Easy Fall Dessert Recipe

Hey, sweet friend!
Let me start by saying—if there’s one dessert that screams fall comfort, it’s this Pumpkin Roll Cake with Cream Cheese Filling. It’s soft, spiced just right, and filled with that dreamy cream cheese goodness we all secretly (or not-so-secretly) adore.

I’ve been baking this roll for years. And let me tell you—once you make it just once, it becomes tradition. My kids now expect it the moment September hits. It’s perfect for cozy weekends, Thanksgiving dessert tables, or just sharing something sweet with your favorite people on a crisp fall afternoon.

And don’t worry—it looks fancy, but it’s honestly beginner-friendly. If you’ve ever rolled up a yoga mat, you can roll this cake. 😄

Let’s dive in!

Why This Pumpkin Roll Cake with Cream Cheese Filling Is the Ultimate Fall Treat

• Easy to make, even if you’re new to baking
• Filled with warm spices and real pumpkin puree
• That cream cheese filling? So rich, smooth, and tangy
• You can make it ahead of time and even freeze it
• It’s beautiful enough for any fall table, but cozy enough for a weekday treat

Ingredients You’ll Need for the Pumpkin Roll

Here’s everything you need to make the perfect pumpkin roll cake with cream cheese filling. Most of it you probably already have in your pantry!

For the pumpkin sponge:

• 4 large eggs (room temp)
• ½ cup dark brown sugar
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ⅔ cup pumpkin puree (not pumpkin pie mix!)
• ¾ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin spice
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup chopped pecans (optional, but adds a great crunch!)

For the cream cheese filling:

• 8 oz cream cheese (softened to room temp)
• 4 tablespoons unsalted butter (room temp)
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Let’s Make This Pumpkin Roll Cake Step-by-Step

1. Prep Your Pan Like a Pro

Before anything else, get your pan ready!
This part makes or breaks how easy your roll releases later.

• Use a 10×15-inch jelly roll pan (a regular baking sheet won’t work as well).
• Spray the pan with non-stick spray.
• Line it with parchment paper (not wax paper).
• Press the parchment into the corners and spray the top again.

Tip from my kitchen: If you skip the parchment or use wax paper, it’s heartbreak waiting to happen. Don’t do it!

2. Mix the Pumpkin Cake Batter

This part comes together in minutes!

1. In a large bowl or stand mixer, beat the eggs, brown sugar, and granulated sugar until the mixture becomes pale and fluffy (about 2–3 minutes on high speed).
2. Add in the pumpkin puree and vanilla extract, mix just until combined.
3. In a separate bowl, whisk together your dry ingredients: flour, baking powder, baking soda, pumpkin spice, cinnamon, and salt.
4. Gently fold the dry mix into the wet mix until no flour streaks remain.
5. Pour the batter into your prepared pan. Use an offset spatula to spread it evenly.
6. Sprinkle chopped pecans over the top (optional, but yum).
7. Bake at 350°F (180°C) for 10 to 11 minutes, or until the top springs back lightly when touched.

Pro Tip: Don’t overbake! A dry cake cracks more easily when you roll it.

3. Roll While It’s Warm

This is the magic moment!

1. Lay a clean kitchen towel on the counter. Place a greased sheet of parchment on top.
2. As soon as the cake comes out of the oven, flip it onto the greased parchment.
3. Gently peel off the parchment the cake baked on.
4. Place a second sheet of parchment over the top, then gently roll the cake up with the towel starting at the short end.
5. Let the rolled cake cool completely (about 1 hour).

This step shapes the cake so it doesn’t crack later when filled. And yes, your house smells amazing at this point.

4. Make the Cream Cheese Filling

While the cake cools, whip up this luscious frosting:

1. Beat the butter until creamy (about 1 minute).
2. Add in the softened cream cheese and beat until smooth.
3. Mix in the powdered sugar and vanilla extract until fluffy and well combined.

You want it thick but spreadable—like frosting you just want to eat with a spoon (guilty).

5. Fill It, Roll It, Chill It

1. Carefully unroll your cooled cake. Don’t worry if it curls up slightly—it’s supposed to.
2. Remove the top parchment layer.
3. Spread the cream cheese filling evenly across the cake, leaving a ¼-inch border.
4. Slowly roll it back up, this time without the parchment.
5. Wrap the finished roll tightly in plastic wrap and place in the fridge for at least 1 hour.

I usually chill it overnight—makes slicing easier, and the flavors are even better the next day.

Serving + Storing Tips

• Dust with powdered sugar before serving for that bakery look.
• Use a serrated knife to get clean slices.
• Store in the fridge, tightly wrapped, for up to 4 days.
• Freeze (wrapped in plastic + foil) for up to 2 months. Thaw in fridge overnight.

FAQs About Pumpkin Roll Cake with Cream Cheese Filling

What’s the difference between pumpkin puree and pumpkin pie filling?
Pumpkin puree is 100% pumpkin—no sugar or spices. Pumpkin pie filling has extras you don’t want here.

Why did my roll crack?
It was probably overbaked or cooled too long before rolling. Always roll it warm!

Can I leave it out on the counter?
Nope—because of the cream cheese filling, this cake should be kept refrigerated.

Can I freeze it with the filling?
Yes! Just make sure it’s tightly wrapped and defrosts slowly in the fridge.

How do I keep it from sticking?
Use parchment and grease it well. Also, don’t skip the plastic wrap step when chilling.

Why is it sticky on the outside?
That’s totally normal! It’s the moisture from the pumpkin. A little powdered sugar helps.

More Fall Desserts You’ll Want to Bake Next

• Try another cozy fall dessert like this pumpkin dump cake
• Love layered sweets? Check out decadent layered desserts like the famous Matilda chocolate cake
• Craving fruit? You’ll adore warm fall desserts such as cranberry apple crisp

Pin & Share This Pumpkin Roll Cake with Cream Cheese Filling

Looking for an easy pumpkin cake roll with cream cheese filling that your whole family will love? Pin it here:
👉 https://www.pinterest.com/Ritzyrecipes/

This is one of those recipes that turns bakers into believers. You’ll feel so proud slicing into that swirl!
If you make this, I’d be thrilled to see it—tag me on Instagram @RitzyRecipes and let me know how it turned out.

Until then, keep baking, keep experimenting, and don’t stress the little things. The best recipes are the ones made with love (and maybe a few crumbs on the counter).

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