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Pumpkin Roll with Cream Cheese Filling

This is a festive fall recipe perfect for a party or family dessert. The cream cheese filling compliments the pumpkin spice flavor perfectly. Be careful, it's addicting!
Prep Time 30 mins
Cook Time 15 mins
Servings 8


  • 15x10 cookie sheet
  • stand or handheld mixer


For the Pumpkin Roll

  • 3/4 cup flour I used all-purpose
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1 cup sugar
  • 2/3 cup pumpkin puree
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice

For the Cream Cheese Filling

  • 1 8 oz cream cheese full fat recommended, room temperature
  • 1 cup powdered sugar plus more for sprinkling on top
  • 1/2 cup butter 1 stick softened, (I used Imperial)
  • 1 tsp vanilla extract


To Prepare the Cookie Sheet

  • Line a 15x10 cookie sheet with parchment paper. Let some of the parchment hang off the short sides to easily lift the pumpkin roll once cooled.
  • Spray the parchment with cooking spray.

To Prepare the Pumpkin Roll

  • Combine the dry ingredients in a small bowl.
  • Combine the wet ingredients in a separate large bowl. Whisk until smooth.
  • Pour the dry ingredients into the wet ingredients and slowly mix, just until incorporated.
  • Pour the pumpkin roll mixture onto the prepared cookie sheet and make sure to press the mixture into the corners. Use a spatula to smooth the top and get it uniformly flat.
  • Bake the roll at 375 degrees for about 12 to 15 minutes. The cake should spring back to the touch when done.
  • Let cool for a few minutes, then gently lift the parchment hanging off the sides to begin rolling up the pumpkin roll. Roll it up as tightly as possible, moving slowly as not to break it.
  • Let the pumpkin roll cool completely to room temperature before unraveling and adding the cream cheese filling.

To Prepare the Cream Cheese Filling

  • Use a stand or handheld mixer to cream all the ingredients for the cream cheese frosting.
  • Frosting should hold its shape but be spreadable.
  • If frosting is too thick, add 1 tsp water. If too thin, add powdered sugar.
  • Once the pumpkin roll is cooled to room temperature, unravel and spread the cream cheese mixture along the rectangle, leaving 1 inch of space between the frosting and the edge.
  • Re-roll the pumpkin roll and set seam side down in the refrigerator until ready to serve.
  • Cut off the ends to reveal the pretty cream cheese swirl.
  • Sprinkle with powdered sugar upon serving.