If ever there were a showstopper dessert that completely captures the spirit of fall, it’s the Classic Pumpkin Roll with Cream Cheese Filling. Moist, lightly spiced pumpkin cake is rolled up around the most luscious, tangy-sweet cream cheese filling, creating the iconic swirl that never fails to impress. Whether you serve it at Thanksgiving, take it to a cozy potluck, or slice it up for an afternoon treat, this recipe is guaranteed to become a family favorite. It looks stunning on any table, slices beautifully, and tastes even better the next day—if you can make it last that long!

Classic Pumpkin Roll with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, classic ingredients, but each one brings something special to the table. From warming spices to velvety pumpkin and silky cream cheese, every element plays its part in delivering that signature flavor, texture, and color.

All-purpose flour: Gives the cake roll its tender structure—be sure to measure carefully for the perfect crumb.
Baking powder & baking soda: These ensure your cake rises just enough to stay soft and springy.
Ground cinnamon: Adds a cozy, familiar warmth that screams “fall.”
Ground nutmeg: Just a hint deepens the spice profile—freshly grated for extra magic if you have it.
Ground ginger: Brings a gentle zing and brightness to balance the sweetness.
Salt: A pinch sharpens all the other flavors and prevents the cake from tasting flat.
Large eggs: Provide richness, structure, and beautiful color to the cake.
Granulated sugar: Sweetens the batter and helps create that supple, flexible texture.
Canned pumpkin puree: The star of the show—make sure you’re using pure pumpkin, not pie filling.
Cream cheese (softened): Essential for that dreamy, tangy-smooth filling—softened cream cheese makes blending a breeze.
Powdered sugar (sifted): Sweetens and smooths out the filling; sift it to avoid any lumps.
Unsalted butter (softened): Adds richness and helps the filling set up just right.
Vanilla extract: A splash enhances the cream cheese all the more with a mellow sweetness.
Powdered sugar (for assembly): Doubles as a rolling aid and an elegant final flourish dusted over the finished roll.

How to Make Classic Pumpkin Roll with Cream Cheese Filling

Step 1: Prepare Your Pan and Preheat

Begin by preheating your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan and line it with parchment paper, letting the paper hang over the edges—a helpful little trick for easy removal later. This step makes the cake come out effortlessly and in one piece, which is so important for rolling.

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Mixing these separately ensures the spices are evenly distributed, so you get a symphony of flavor in every bite.

Step 3: Whip the Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar until the mixture turns thick and pale—this usually takes about 3-5 minutes. This step gives the Classic Pumpkin Roll with Cream Cheese Filling its telltale lightness and flexible texture.

Step 4: Add the Pumpkin

Mix the pumpkin puree into your whipped eggs and sugar. Fold it in gently but thoroughly, making sure the batter stays light and airy.

Step 5: Combine Wet and Dry Mixtures

Gradually fold the dry ingredients into the pumpkin mixture. Be patient and use a gentle hand—overmixing can deflate your batter, and you want it to stay fluffy for rolling.

Step 6: Spread Batter and Bake

Pour the batter into your prepared pan, smoothing it into an even layer. Bake for 13–15 minutes—keep an eye on it, as ovens vary. The cake is perfect when it springs back lightly to the touch. You’re doing great so far!

Step 7: Roll the Cake While Warm

While the cake is baking, lay a clean kitchen towel out and dust it generously with powdered sugar. As soon as the cake is done, run a knife around the edges, invert it onto the towel, and peel away the parchment. Starting from the short end, roll the cake up gently with the towel. This old-school trick keeps it from cracking later. Let it cool completely in this cozy little spiral.

Step 8: Make the Cream Cheese Filling

While the cake cools, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract. The filling should be gloriously smooth and fluffy—take an extra minute or two to get there!

Step 9: Fill and Re-roll

Once the cake is completely cool, carefully unroll it. Spread the cream cheese filling in an even layer, reaching right to the edges. Then, re-roll the cake (this time without the towel), place it seam-side down on a serving platter, and dust the top with powdered sugar. Chill for at least 30 minutes for the cleanest slices and prettiest presentation.

How to Serve Classic Pumpkin Roll with Cream Cheese Filling

Garnishes

Nothing beats the classic snowy top dusted with powdered sugar, but you can also add a handful of toasted pecans or a dollop of whipped cream alongside each slice. A sprinkle of cinnamon or a few sugared cranberries are festive options for the holiday table.

Side Dishes

The sweet, spiced richness of Classic Pumpkin Roll with Cream Cheese Filling pairs beautifully with freshly brewed coffee or spiced chai tea. For a decadent dessert spread, let it share its spotlight with apple crisp, vanilla ice cream, or fruit salad.

Creative Ways to Present

If you want to really dazzle—arrange slices in a fan on a platter, drizzle with caramel sauce, or serve individual pieces in cupcake liners for a no-fuss party presentation. You can even cut the roll into mini pinwheels for a sweet brunch addition!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Classic Pumpkin Roll with Cream Cheese Filling well wrapped in plastic wrap or in an airtight container in the refrigerator. It actually tastes even better the next day as the flavors meld together. It’ll stay fresh for up to 3 days (if it doesn’t get devoured before then).

Freezing

This dessert is a freezer all-star! Once assembled and chilled, wrap the whole roll (or individual slices) tightly in plastic wrap and then foil. Freeze for up to 2 months. To serve, just thaw overnight in the fridge and dust with more powdered sugar before slicing.

Reheating

No need for reheating—Classic Pumpkin Roll with Cream Cheese Filling is best enjoyed chilled or at cool room temperature. If you’d like to take the chill off a slice, let it sit out for 10 minutes before serving, but keeping it cold ensures a perfect bite every time.

FAQs

Why roll the cake while it’s warm?

This is the best way to prevent cracks! Rolling the freshly baked cake in a towel while warm sets its memory, making it much easier to unroll, fill, and re-roll smoothly without splitting.

Can I use fresh pumpkin instead of canned?

Absolutely! Just make sure to use pumpkin puree, not pie filling, and drain it well. Homemade puree can be a bit more watery, so pat it dry with paper towels for best results in your Classic Pumpkin Roll with Cream Cheese Filling.

What if my cake cracks?

No worries—a little powdered sugar can disguise small cracks nicely. If it splits badly, you can slice it and layer it in parfait glasses with the filling for a delicious pumpkin roll trifle.

Can I double the recipe?

You can! Simply use two pans and prepare as directed. Rolling each cake individually ensures they both come out perfectly. More Classic Pumpkin Roll with Cream Cheese Filling to go around (and trust me, no one will complain).

How do I get super clean slices?

The secret is chilling the roll very well and using a sharp serrated knife, wiping the blade clean between cuts. This gives you neat, picture-perfect swirls every time for your Classic Pumpkin Roll with Cream Cheese Filling.

Final Thoughts

This is truly a recipe to remember—simple to make, striking to serve, and blissful to eat. If you haven’t baked a Classic Pumpkin Roll with Cream Cheese Filling yet this season, there’s no time like the present. Grab some pumpkin, gather your friends and family, and let the rolling begin!