Pumpkin Roll with Cream Cheese Filling

Once pumpkin season starts, this Pumpkin Roll with Cream Cheese Filling is one of those desserts I want on the table. This pumpkin roll is packed with warm spice and it’s much easier to make than the pretty spiral suggests. Make this soft pumpkin roll recipe when you want a fall dessert that feels special without spending all afternoon baking.

If you love pumpkin and cream cheese together, you’re going to love the tender cake wrapped around that thick and tangy filling. It’s sweet but not heavy and the soft crumb bends instead of breaking when you slice it. For another fall bake with the same pairing, try our Pumpkin Cream Cheese Muffins.

And if you’re looking for other pumpkin treats for brunch or a holiday table, this one fits right in. The cake bakes in about 13 to 15 minutes and then chills after filling, so most of the work happens quickly. You can also try our Maple Pumpkin Bread when you want an easy loaf instead.

Ingredients

• all-purpose flour: Measured by spooning and leveling so the thin sponge stays tender instead of dense.
• baking powder: Adds controlled lift so the cake stays light enough to bend.
• baking soda: Supports rise and helps the pumpkin sponge set with an even crumb.
• ground cinnamon: Adds warm spice that complements the pumpkin without overpowering the filling.
• ground cloves: Adds a deeper fall spice note to the pumpkin cake.
• fine sea salt: Balances the sweet cake and sharpens the spice flavor.
• large eggs: Use around 70°F so they whip to greater volume and help create a flexible sponge.
• granulated sugar: Beat with the eggs until pale and thick to build both sweetness and structure.
• Libby’s 100% Pure Pumpkin: Use plain pumpkin puree rather than pumpkin pie filling for controlled sweetness and moisture.
• powdered sugar: Use 1/4 cup for the rolling towel, 1 cup in the filling and 2 tablespoons for the final dusting.
• full-fat block cream cheese: Soften to about 68°F to 72°F before mixing so the filling becomes smooth without turning runny.
• unsalted butter: Soften alongside the cream cheese so both fats blend smoothly and the filling firms when chilled.
• pure vanilla extract: Adds mellow vanilla flavor that rounds out the tangy cream cheese filling.

Tools You’ll Need

• 15 by 10-inch jelly roll pan: A rimmed 15 by 10-inch pan creates the thin cake needed for rolling, while a larger sheet pan makes the sponge too thin and prone to drying.
• Electric hand mixer or stand mixer: A mixer whips the eggs and sugar to enough volume for a flexible sponge, so choose one with at least five speeds rather than relying on slow hand whisking.
• Large mixing bowl: A bowl around 4 quarts gives the whipped egg mixture room to expand, while a cramped bowl makes folding difficult and knocks out more air.
• Medium mixing bowl: A 2-quart bowl holds the cream cheese filling without excessive splatter, while a shallow bowl can send powdered sugar over the work area.
• Clean cotton kitchen towel: A thin smooth cotton towel rolls with the warm cake without adding bulk, while thick terry cloth can leave deep marks and encourage cracking.
• Parchment paper: A sheet cut to fit the 15 by 10-inch pan helps the thin sponge release cleanly, while an unlined pan increases the chance of tearing.
• Rubber spatula: A flexible broad spatula folds flour into the egg foam with fewer strokes, while a stiff narrow utensil can deflate the batter faster.
• Fine mesh sieve: A small fine sieve distributes powdered sugar in a thin even layer, while large holes create heavy patches that can make the surface overly sweet.

Instructions

Step 1: Whip the eggs and mix the pumpkin batter

Heat the oven to 375°F and let it hold that temperature for at least 10 minutes. Then beat the 3 large eggs with 1 cup granulated sugar for 3 to 4 minutes until thick and pale. Beat in 2/3 cup Libby’s 100% Pure Pumpkin for 20 seconds.

Next whisk the all-purpose flour with baking powder, baking soda, cinnamon, ground cloves and sea salt. Fold the dry mix into the pumpkin base with broad J-shaped strokes for 20 to 30 seconds, stopping as soon as no dry flour remains. The batter should fall in a thick ribbon and keep a faint trail for a second before settling.

Stop there. Keep mixing and you’ll knock out the air that gives Pumpkin Roll with Cream Cheese Filling its flexible sponge. Fold only until the flour disappears because trapped egg foam keeps the thin cake light and bendable.

Tip: Use eggs around 70°F for better volume. Set cold eggs in lukewarm water for 5 minutes before cracking them.

Step 2: Bake the thin cake and roll it while warm

Spread the batter evenly in a greased and parchment-lined 15 by 10-inch jelly roll pan, pushing it into the corners without pressing out the air. Bake at 375°F for 13 to 15 minutes. Start checking at minute 11 if your pan is dark. Turn the hot cake onto a clean towel dusted with 1/4 cup powdered sugar.

Peel away the parchment and roll the cake with the towel from a short end within 2 minutes of leaving the oven. The surface should spring back after a light fingertip touch and the edges will look slightly deeper orange. You’ll smell warm cinnamon as the sponge sets. Wait too long before rolling and tiny surface cracks can turn into full splits.

(I tried cooling one flat first. It cracked badly when rolled. ) Roll warm because the cake’s structure is still flexible before it fully sets.

Tip: Spread the batter to roughly 1/4 inch thick from corner to corner so one side doesn’t bake dry before the center sets.

Step 3: Beat the cream cheese filling until smooth

Let 8 ounces full-fat block cream cheese and 6 tablespoons unsalted butter soften to about 68°F to 72°F. Beat them together for 60 to 90 seconds until no firm lumps remain. Then add 1 cup powdered sugar in two additions and beat 1 minute more.

Add 1 teaspoon pure vanilla extract and mix for another 20 seconds. Scrape the mixture from the sides once halfway through so the filling stays even instead of hiding small cream cheese lumps. The filling should look thick and smooth and it should hold a soft ridge when stirred.

If the cream cheese gets much warmer than 72°F, the mixture can turn loose and squeeze from the spiral later. Keep the dairy cool-soft because stable fat gives the filling enough body for clean slices.

Tip: Choose full-fat block cream cheese rather than whipped tub cream cheese. The lower water content makes a firmer filling after 60 minutes of chilling.

Step 4: Spread the filling and reroll the cake

Cool the rolled cake for 30 to 40 minutes until it reaches about 70°F and no longer feels warm. Carefully unroll it until nearly flat but don’t force the tight inner curl. Spread all the cream cheese filling over the surface in an even layer about 1/4 inch thick while leaving a 1/2-inch bare border along the far short edge.

Then reroll from the original curled end with gentle even pressure. Chill the wrapped roll at 40°F for at least 60 minutes. You’ll see the filling settle into a clear ivory spiral as the cake curls around it.

A few fine surface lines are normal. Fill a warm sponge and the cream cheese softens fast, which can make Pumpkin Roll with Cream Cheese Filling slide apart. Cool before filling because warm cake melts the butterfat and weakens the spiral.

Tip: If the outer turn feels loose, wrap the finished roll snugly after shaping and chill it seam-side down for 1 to 2 hours.

Step 5: Chill, dust and slice the pumpkin roll

Keep the filled roll at 40°F for at least 60 minutes and up to overnight before slicing. Unwrap it and dust the top lightly with the remaining 2 tablespoons powdered sugar. Cut off only about 1/4 inch from each end if you want a cleaner serving edge.

Then cut 3/4-inch slices with steady downward strokes and wipe between cuts so the cream cheese spiral stays distinct. Let the slices sit 5 to 10 minutes before serving for a softer bite. Each slice should show a moist orange sponge wrapped around a firm ivory swirl, with tiny cracks and uneven edges that look homemade.

Slice too early and the center may smear instead of holding a clear spiral. Chill first because cold filling firms enough to support each cut without squeezing out.

Tip: For the neatest party slices, chill the roll 2 hours and cut it into about 12 equal pieces just before serving.

Pro Tips

• Beat the 3 eggs and 1 cup granulated sugar for a full 3 to 4 minutes. Stop when the mixture looks pale and falls in thick ribbons.
• Use a true 15 by 10-inch jelly roll pan. A 13 by 9-inch pan makes the cake too thick and increases the risk of cracking.
• Start checking the sponge at minute 11 even though it usually needs 13 to 15 minutes at 375°F. Dark pans can bake faster.
• Roll the cake within 2 minutes of removing it from the oven. Once the surface cools and firms, it loses much of its flexibility.
• Keep the cream cheese and butter around 68°F to 72°F before beating. Warmer filling can turn loose and squeeze from the spiral.
• Leave a 1/2-inch bare border at the far short edge when spreading the filling. This gives the cream cheese space to shift as you reroll.
• Chill Pumpkin Roll with Cream Cheese Filling for at least 60 minutes before slicing. For cleaner party slices, give it closer to 2 hours.
• Dust with about 2 tablespoons powdered sugar just before serving. Adding it much earlier can make the surface look damp after refrigeration.

• Add 1 teaspoon pumpkin pie spice in place of the cinnamon and cloves for a warmer spice blend with ginger and nutmeg notes.
• Fold 1/3 cup finely chopped toasted pecans into the cream cheese filling for extra crunch while keeping the layer thin enough to roll.
• Add 1 teaspoon finely grated orange zest to the filling for a bright citrus note that cuts through the rich cream cheese.
• Mix 2 tablespoons mini chocolate chips into the filling for a sweeter dessert variation, but don’t add more or the spiral becomes harder to slice neatly.

Storage Instructions

Keep Pumpkin Roll with Cream Cheese Filling tightly wrapped in the refrigerator at 40°F or below for up to 4 days. For longer storage, wrap the whole chilled roll twice and freeze it for up to 2 months.

Thaw it overnight in the refrigerator before unwrapping so condensation stays off the cake. You don’t need to reheat this dessert.

Let each refrigerated slice stand for 5 to 10 minutes before serving so the sponge softens slightly. Discard the roll if the filling smells sour, turns watery or develops discoloration beyond the normal orange and ivory tones.

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Frequently Asked Questions

Final Thoughts

And there you have it. A pumpkin roll recipe that’s simple enough for a relaxed fall baking day but pretty enough to serve at a holiday gathering.

I’ve made this style more than once and Pumpkin Roll with Cream Cheese Filling stands out because the warm-roll method keeps that soft spiral from fighting you. Save this pumpkin roll recipe easy method, share it with a friend and let me know if you add a fun twist.

If you’re still in a pumpkin mood, try our Pumpkin Cheesecake Cookies or Pumpkin Cream Cheese Muffins next. The same batch covers libby pumpkin roll recipe and libbys pumpkin roll without a single change.