Last Updated on October 5, 2026 by PorchLightReading

Easy pumpkin roll recipe. How to make a pumpkin roll with cream cheese filling. Beginners guide to making a pumpkin roll from scratch.

I was in my mid 20’s when a co-worker handed me a pumpkin roll to bring home and share with my family. Wrapped in plastic with an attached holiday note, this pumpkin roll was every bit of the holiday season spirit.

Now it was meant to be shared, however, I took one bite on my break and that one bite turned into two and then three. Truth be told they might have been lucky if I saved half to take home.

It’s that good.

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I didn’t mean to be a little pumpkin roll hoarder, but even before you have one bite you better commit to only having a slice or two, otherwise mistakes will be made.

Fast forward 10 years and I’m the one making these famous pumpkin rolls to hand out to friends and neighbors around the holidays. So I’d say I’m probably forgiven for keeping the first one almost entirely to myself.

This recipe is a family favorite and a seasonal must have. It’s the first fall recipe my daughters ask for the second one leaf turns sightly yellow, and the dessert most loved at the holiday gathering. It pairs perfectly with an early morning coffee while watching the birds gather around the bird feeder in the backyard.

Table of contents:

Ingredients
How to make a pumpkin roll- instructions
Cream cheese filling
How to roll a pumpkin roll
Storing leftovers
How to prevent cracking
Helpful tools
Jump to Recipe Card

PUMPKIN ROLL WITH CREAM CHEESE FILLING

Roll Ingredients

⅔ cup 100% pure pumpkin (not pumpkin pie filling)
1 cup sugar
3 eggs
¾ all purpose flour
1 tsp. baking soda
½ tsp. cinnamon
pinch salt
powdered sugar (sprinkled on top before serving)

Filling Ingredients

1 8 oz package cream cheese
4 TBS butter
1 tsp. vanilla
1 cup powdered sugar

You’ll Need

Parchment paper
KitchenAid or electric hand mixer (I love my KitchenAid in Ice Blue)
Jelly roll pan- 15 inch x10 inch

Makes 1 large pumpkin roll for gatherings or 2 smaller rolls to share with friends and neighbors.

Preheat oven to 375°

Using a hand mixer or KitchenAid, beat ⅔ cup pumpkin, 1 cup sugar and 3 eggs for 2-3 minuets.

In a small bowl combine ¾ cup flour, ½ tsp. cinnamon, 1 tsp. baking soda and a pinch of salt. Add to pumpkin mixture. Beat to a creamy mix.

Line a jelly roll pan with parchment paper and add your filling. Taking care to smooth it out evenly.

Bake at 375° for 13-16 minutes.

CREAM CHEESE FILLING

While the cake is baking, prepare your cream cheese filling. In a mixing bowl add 8 oz softened cream cheese, 4 TBS soften butter, 1 tsp. vanilla extract and 1 cup powdered sugar. Mix to a smooth creamy texture. Set aside.

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HOW TO ROLL A PUMPKIN ROLL

Once cake is done, gently roll into a spiral with the parchment paper still on. Allow to cool completely.

Once cool, gently unroll and fill with cream cheese filling. Smooth to the corners and roll up without the parchment paper.

Note- Do not try to unroll cake while it is still warm as it may crack or get stuck to the parchment paper. If that happens, roll it back up and leave to cool.

Once rolled, wrap in cling wrap and place in refrigerator at least 30 minutes.

When ready to serve cut off each end to look more tidy and sprinkle with confectioner sugar.

This recipe will make one large pumpkin roll to share at gatherings, or two smaller personal rolls to hand out to friends and family. Simple cut in half, wrap in cling wrap, and attach a ribbon before sharing this amazing dessert that everyone will love.

Two ways to roll- You can either roll into a small pumpkin roll for sharing, or a larger pumpkin roll to take to holiday gatherings. The smaller pumpkin roll for sharing will be rolled the lengthways, which will give you a smaller swirl but longer roll. While the larger pumpkin roll will be rolled the widthwise which will give a larger swirl in the middle.

Pumpkin roll with larger swirl from rolling widthwise.

Pumpkin roll with smaller swirl form rolling lenghwise.

STORING LEFTOVERS

Leftovers can be stored in an air tight container (or cling wrap) in the refrigerator for up to 5 days.

You can also store this dessert in the freezer for up to 3 months.

WHY DID MY PUMPKIN ROLL CRACK

Sometimes a pumpkin roll can crack as you try and roll them. To prevent that from happening, make sure the cake is not over baked. Roll it in the parchment paper while it is still warm. Allow it to cool completely before unrolling and adding filling. Roll back up (without the parchment paper) immediately and place in the refrigerator for at least 30 minutes before serving.

Use a 15×10 inch jelly roll pan. A slightly different size will change the bake time and thickness of the cake.
Keep a close eye on it while baking. Checking at the 13 minute mark and every minute after that.
Roll in parchment paper while it’s still warm.
Allow to cool completely before unrolling.
Add cream cheese filling and roll again placing it in the refrigerator immediately.

Note- The size pan used will directly affect the bake time. This recipe calls for a 15 inch by 10 inch jelly roll pan. Measure your pan and make adjustments to the bake time accordingly. A slightly larger pan will make a thinner cake and tad shorter bake time. It’s important to keep an eye on the cake and start checking it early. An over-baked cake will lead to cracking.

Parchment paper is key to the most successful pumpkin roll.

TOOLS I USED

My KitchenAid in Ice Blue (a hand electric mixer works great too)
Parchment Paper
15×10 inch jelly roll pan
Powdered sugar duster

RECIPE CARD

Print Recipe

Pumpkin Roll Recipe with Cream Cheese Filling

The best pumpkin roll recipe with a cream cheese filling.

Prep Time15

Cook Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: pumpkin roll recipe, holiday dish, dessert to share

Servings:

Calories: 187kcal

Equipment

parchment paper
15×10 inch jelly roll pan
KitchenAid or hand electric mixer

Ingredients

⅔ cup 100% pure pumpkin (not pumpkin pie filling)
1 cup sugar
3 eggs
¾ cup all purpose flour
1 tsp. baking soda
½ tsp. cinnamon
pinch salt
powdered sugar (dusting on top before serving)

For Filling

1 8oz package cream cheese
4 TBS butter
1 tsp. vanilla extract
1 cup powdered sugar

Instructions

Preheat oven to 375°
Using a hand mixer or Kitchen Aid, beat ⅔ cup pumpkin, 1 cup sugar and 3 eggs for 2-3 minutes.
In a small bowl combine ¾ cup flour, ½ tsp. cinnamon, 1 tsp. baking soda and a pinch of salt. Add to pumpkin mixture. Mix until creamy.
Line a jelly roll pan with parchment paper and add the pumpkin filling. Taking care to smooth it out evenly.
Bake at 375° for 13-16 minutes, taking care not to over bake.
While the cake is baking, prepare your cream cheese filling. In a mixing bowl add 8oz softened cream cheese, 4 TBS soften butter, 1 tsp. vanilla extract and 1 cup powdered sugar. Mix into a smooth creamy texture. Set aside.
Once cake is done, gently roll into a spiral with the parchment paper still on. Allow to cool completely. You can roll it either lengthwise or widthwise. The long way (lengthwise) will give less of a spiral and a smaller roll. And widthwise (rolling the short way) will give a larger spiral and thicker pumpkin roll. (photo up top for reference.)
Once cool, gently unroll and remove parchment paper. Fill with cream cheese filling. Smooth to the corners and roll up again.
Wrap in cling wrap and place in refrigerator at least 30 minutes before serving. For the best flavor, allow to chill in the refrigerator overnight!
When ready to serve, cut off both ends to look more tidy.
Dust with confectioners sugar and enjoy!

Notes

To prevent the pumpkin roll from cracking-

Use a 15×10 inch jelly roll pan. A slightly different size will change the bake time and thickness of the cake.
Keep a close eye on it while baking. Checking at the 13 minute mark and every minute after that.
Roll in parchment paper while it’s still warm.
Allow to cool completely before unrolling.
Add cream cheese filling and roll again placing it in the refrigerator immediately.
Parchment paper is key to the most successful pumpkin roll.

The size pan used will directly affect the bake time. This recipe calls for a 15 inch by 10 inch jelly roll pan. Measure your pan and make adjustments to the bake time accordingly. A slightly larger pan will make a thinner cake and slightly shorter bake time. It’s important to keep an eye on the cake and start checking it early. An over-baked cake will lead to cracking.

Makes one large pumpkin roll or two small rolls when cut in half. Perfect for a holiday get together or sharing with neighbors.

The nutrition information provided is an estimate and will very based on different bands of ingredients used and cooking methods.

What direction to roll- You can roll this pumpkin roll either widthwise or lengthwise. Widthwise will give you a larger swirl and thicker pumpkin roll and lengthwise will give you less of a swirl and small pumpkin roll.

How much cream cheese filling to use- We get a little heavy handed with the cream cheese filling in this house, but not by much. If it looks like a bit too much filling for your liking feel free to add a bit less.

Nutrition

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Pumpkin Roll Recipe | With Cream Cheese Filling