Pumpkin Roll: Easy Homemade Pumpkin Roll Recipe with Cream Cheese Filling 2025

Pumpkin roll is the ultimate fall dessert, a soft spiced cake wrapped around a rich cream cheese filling that makes every slice taste like autumn comfort. With its swirl of creamy sweetness and warm pumpkin spice aroma, this recipe is the perfect blend of cozy and impressive. Whether it’s for a family gathering, a Thanksgiving table, or a weekend treat, this homemade pumpkin roll recipe never fails to wow guests and bring back memories of crisp fall days.

In this guide, I’ll share the easiest method for a flawless roll, plus my tried-and-true baking tips to make it completely mess-free. You’ll get that picture-perfect swirl without worrying about cracks or sticking, while keeping every bite as delicious as it looks.

Table of Contents

Pumpkin Roll

A Fall Favorite with a Homemade Touch

Hi there! I’m Chef Abra, the creator behind abrarecipes.com, and I’ve always had a soft spot for baking anything pumpkin. My love for the pumpkin roll began years ago in my grandmother’s kitchen, where the scent of cinnamon, nutmeg, and baked pumpkin filled the air. She made it look effortless: a delicate sponge cake rolled with creamy frosting that seemed straight out of a bakery. I remember thinking, “There’s no way I can do that.” But once I learned her trick of rolling the cake while it’s still warm, I was hooked for life.

Now, every fall, I pull out that same recipe card, splattered with a bit of pumpkin purée and a lot of love, and bake this pumpkin roll with cream cheese filling for my family. It’s rich but not too heavy, sweet yet perfectly spiced, and filled with the kind of warmth that reminds me of home. If you’re a fan of easy, make-ahead desserts, you’ll love how beautifully this one slices, stores, and serves.

When I’m hosting, I like pairing it with savory bites like my Cheese Ball Recipe or finishing the night with Pecan Pie Bars for another fall favorite that always brings smiles.

What Makes This Pumpkin Roll Special

What makes this pumpkin roll recipe stand out is how simple it is to master. The cake bakes up soft, moist, and flexible because the pumpkin purée locks in moisture and adds natural sweetness. There’s no tricky towel-rolling technique or cloud of powdered sugar floating through your kitchen. Just a clean parchment paper roll that works perfectly every time.

The filling is pure bliss: a smooth, tangy blend of cream cheese, butter, vanilla, and powdered sugar. Together, they create a flavor that’s nostalgic yet indulgent, like pumpkin pie and cheesecake rolled into one.

If you’ve ever tried Libby’s Pumpkin Roll Recipe or a Pumpkin Swiss Roll, this version gives you the same classic flavor with less fuss and an even better texture. It’s also versatile. Make it ahead, freeze it for later, or add a dusting of powdered sugar before serving for an elegant finish.

By the end of this post, you’ll have the confidence and craving to bake your own pumpkin roll that looks bakery-perfect but feels homemade at heart.

Part 2: Step-by-Step Pumpkin Roll Recipe

Ingredients You’ll Need for the Perfect Pumpkin Roll

Making a perfect pumpkin roll starts with simple, high-quality ingredients. You probably have most of them in your pantry right now. The combination of pumpkin purée, warm spices, and creamy filling creates a dessert that feels comforting and looks stunning.

Here’s what you’ll need:

For the Cake:

• ¾ cup all-purpose flour
• ½ teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1 cup granulated sugar
• 3 large eggs
• ⅔ cup canned pumpkin (or homemade pumpkin purée)
• 1 teaspoon vanilla extract

For the Filling:

• 8 ounces cream cheese, softened
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, plus more for dusting

These ingredients come together to create a light, fluffy sponge cake and a smooth, sweet filling that rolls perfectly every time. If you love warm fall flavors, you might also enjoy my Instant Pot Curried Carrot Soup for a savory balance before dessert.

Baking Tools:

• 10×15-inch jelly roll pan
• Parchment paper
• Mixing bowls
• Electric mixer
• Whisk
• Cooling rack

Pro Tip: Use room-temperature eggs and cream cheese. This helps the batter mix evenly and prevents lumps in the filling.

Mixing, Rolling, and Filling Like a Pro

Making a pumpkin roll recipe easy is all about timing and technique. Once you understand the steps, it becomes a no-stress dessert that looks as beautiful as it tastes.

Step 1: Preheat and Prepare the Pan
Preheat your oven to 350°F. Lightly spray a 10×15-inch jelly roll pan with non-stick spray. Line it with parchment paper, leaving about an inch of overhang on the sides. Spray the parchment again to ensure the cake releases easily.

Step 2: Mix the Batter
In one bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. In another bowl, beat the eggs, sugar, vanilla, and pumpkin until smooth. Gently combine the wet and dry ingredients until no streaks of flour remain. Don’t overmix; that keeps the cake light and tender.

Step 3: Bake and Roll While Warm
Spread the batter evenly into your prepared pan. Bake for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Immediately lift the hot cake out of the pan using the parchment paper and place it on a flat surface. While it’s still warm, roll the cake (with the parchment paper) from the short end. Let it cool completely on a wire rack. This step helps shape the roll and prevents cracking later.

Step 4: Prepare the Cream Cheese Filling
While the cake cools, mix cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth. The filling should be creamy but thick enough to hold its shape when spread.

Step 5: Assemble the Roll
Once the cake has cooled, gently unroll it. Spread the filling evenly over the surface, leaving a 1-inch border around the edges. Roll it back up carefully, this time without the parchment paper. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour before serving.

Step 6: Serve and Enjoy
Dust the top of the roll with powdered sugar, slice into even rounds, and serve chilled. Each slice reveals that beautiful swirl of pumpkin cake and cream cheese filling.

For a lighter menu, serve your pumpkin roll after Loaded Vegetable Quesadillas or a simple soup. It’s a cozy balance that’s perfect for any fall gathering.

Chef Abra’s Tip:
Always roll your cake while it’s hot. The heat makes it pliable and prevents cracks once cooled and filled. This one trick turns a good pumpkin roll into a perfect one.

Part 4: Make-Ahead, Freezing, and FAQs

Make-Ahead and Freezing Instructions

One of the reasons this pumpkin roll recipe is such a fall favorite is how easy it is to prepare ahead. You can bake the cake, fill it, and store it without losing its soft texture or rich flavor.

To Make Ahead:
After assembling the roll, wrap it tightly in plastic wrap and refrigerate it for up to two days before serving. The flavors actually improve as they rest, making it an ideal dessert for busy holidays.

To Freeze:
Wrap your pumpkin roll first in plastic wrap, then in aluminum foil to prevent freezer burn. Store it in the freezer for up to three months. When you’re ready to serve, thaw it overnight in the refrigerator. Slice while still slightly chilled for clean, neat cuts.

To Refresh Before Serving:
Dust lightly with powdered sugar or drizzle with melted white chocolate to make it look freshly made.

If you’re building a full fall menu, serve this roll after a warm bowl of White Chicken Chili or a cozy Creamy Corn Chowder with Potatoes for a balanced, comforting meal.

FAQs About Pumpkin Roll Recipes

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Conclusion

This pumpkin roll is more than just dessert, it’s a symbol of cozy fall baking and simple joy. From the spiced aroma filling your kitchen to the beautiful swirl on your plate, every step is worth it. Whether you’re making it for family, friends, or your own quiet moment with coffee, this roll brings a touch of sweetness to the season.

Once you try this easy recipe, you’ll understand why it’s one of my all-time favorite pumpkin dessert recipes. The first slice always disappears too fast, so you might as well make two.

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