The first time I made a cream cheese pumpkin roll, the whole kitchen smelled like spiced autumn magic—think cinnamon, nutmeg, and pumpkin swirling together in the oven. You know, there’s something about rolling up that soft cake with a dreamy cream cheese filling that always feels like a little celebration. Honestly, I stumbled onto the idea for this ultimate cream cheese pumpkin roll during a November baking spree, when my usual pies just felt a bit… predictable. That’s when this recipe became my go-to Thanksgiving dessert (and, let’s face it, my “cheat snack” for cozy movie nights).
What makes this cream cheese pumpkin roll extra special? It’s not just the classic pumpkin flavor, but the way the tangy, rich cream cheese filling perfectly balances the sweet and spiced cake. If you’re like me—always on the hunt for a dessert that’s both showstopping and easy to whip up—this one nails it. I’ve tested it countless times (sometimes doubling the filling, sometimes sneaking in a dash of ginger), and it’s never let me down. Whether you’re a baking newbie or a seasoned pro, this recipe delivers on flavor, texture, and that “wow” factor when you slice into the swirl.
So, if you’re planning your Thanksgiving menu or just need a new autumn treat, give this cream cheese pumpkin roll recipe a try. It’s simple, comforting, and guaranteed to impress everyone from picky kids to dessert-hungry adults. Trust me, this roll has earned its spot as my ultimate Thanksgiving dessert idea—and after just one bite, I bet it’ll become yours too.
Why You’ll Love This Recipe
I’ve baked a lot of pumpkin rolls over the years, and this cream cheese pumpkin roll always comes out on top. Here’s why:
- Quick & Easy: From mixing to rolling, you can have this gorgeous dessert ready in under an hour. Perfect for last-minute holiday prep—or when you just need something sweet ASAP.
- Simple Ingredients: No weird specialty items. If you’ve got canned pumpkin, cream cheese, and a handful of pantry basics, you’re set.
- Perfect for Thanksgiving: It’s festive, photogenic, and always gets people talking at the table. Plus, you can make it ahead (a lifesaver!) so you’re not scrambling while the turkey roasts.
- Crowd-Pleaser: I’ve served this to kids, grandparents, and picky eaters, and it’s always a hit. That creamy filling and tender cake swirl are just irresistible.
- Unbelievably Delicious: The combo of velvety cream cheese and spiced pumpkin cake is pure comfort food—think fall flavors at their best, with a bakery-worthy finish.
What really sets this cream cheese pumpkin roll apart is the technique. I blend the cream cheese filling until it’s ultra-smooth—no lumps, just dreamy, spreadable goodness. The cake is soft but sturdy enough to roll without cracking (thanks to just the right balance of flour and pumpkin). And, honestly, the swirl always looks so pretty that you’ll want to snap a photo for Pinterest before anyone digs in.
This isn’t just another pumpkin roll—it’s the kind of dessert that makes you pause after the first bite and smile. It’s comfort food with a twist: lighter, easier, and just as satisfying as the classics. Whether you want to impress your guests or treat yourself after a long day, this recipe delivers every time.
Ingredient Needed
This cream cheese pumpkin roll recipe keeps things straightforward, so you’re not hunting down fancy ingredients. Here’s what you’ll need:
- For the Pumpkin Cake:
- 3/4 cup (90g) all-purpose flour (you can use gluten-free blend if needed)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional, but adds amazing depth)
- 3 large eggs, room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- For the Cream Cheese Filling:
- 8 oz (225g) cream cheese, softened
- 4 tablespoons (60g) unsalted butter, room temperature
- 1 cup (120g) powdered sugar (sifted for extra smoothness)
- 1 teaspoon vanilla extract
- Pinch of salt (balances the sweetness)
- To Finish:
- Powdered sugar, for dusting (optional, but makes it picture-perfect!)
- Parchment paper (for rolling and easy cleanup)
If you’re trying to keep things lighter, swap in low-fat cream cheese or use coconut sugar in the cake. For gluten-free folks, I’ve had great results with King Arthur’s Measure for Measure blend. You can also play with the spices—add ginger or cardamom for a fresh twist. I always recommend Libby’s pumpkin puree for consistency, but store brands work too. If you want a dairy-free option, use vegan cream cheese and plant-based butter—the filling still comes out creamy!
Honestly, all these ingredients are pretty basic and easy to find. If you don’t want to buy whole nutmeg, just stick with cinnamon and maybe a pinch of ginger. The beauty of this recipe is that it’s flexible—so don’t stress if you’re missing a spice or need to swap out an ingredient for allergies.
Equipment Needed
- Jelly Roll Pan (10×15 inches/25x38cm): Essential for getting the classic thin cake layer. If you don’t have one, use a standard baking sheet with raised sides—it works in a pinch.
- Parchment Paper: Makes rolling and cleanup way easier. Wax paper is a backup, but parchment holds up best.
- Mixing Bowls: At least two—one for cake batter, one for filling.
- Electric Mixer: Stand or handheld. If you’re feeling old-school, a whisk and elbow grease will work, but the filling gets much smoother with a mixer.
- Spatula: For spreading the batter and filling evenly.
- Kitchen Towel: Clean, lint-free, for rolling the cake while warm. I’ve used everything from flour sack towels to tea towels—just make sure it’s big enough to hold the cake.
- Cooling Rack: Helps the cake cool evenly. If you don’t have one, the countertop is fine—just be gentle when transferring.
- Measuring Cups & Spoons: Precise measurements help avoid dry cake and runny filling.
If you’re on a budget, most dollar store baking pans work fine for this recipe. I use my old hand mixer (it’s been with me for years and survived many pumpkin rolls). A silicone spatula makes spreading the cream cheese filling super easy and helps avoid tearing the cake. Just keep your towel free from strong detergent scents—a little baking wisdom there!
Preparation Method
Ready to make the ultimate cream cheese pumpkin roll? Here’s how I do it, step by step (with all the little tricks I’ve learned):
- Prep the Pan and Oven: Preheat your oven to 375°F (190°C). Line your jelly roll pan (10×15 inches/25x38cm) with parchment paper, leaving a little overhang for easy lifting. Grease the paper lightly.
- Mix Dry Ingredients: In a medium bowl, whisk together 3/4 cup (90g) flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves. Mixing spices with flour helps distribute flavor evenly.
- Beat Eggs & Sugar: In a large bowl, beat 3 eggs with 1 cup (200g) sugar for about 3–4 minutes (medium speed). You want it light and fluffy—the mixture will pale in color and double in volume.
- Add Pumpkin & Vanilla: Gently mix in 2/3 cup (150g) pumpkin puree and 1 tsp vanilla extract. The batter should turn a lovely orange and smell like fall.
- Combine Wet & Dry: Stir the dry ingredients into the wet, mixing just until combined. Overmixing can make the cake tough—so go easy. Batter should be smooth but not runny.
- Spread & Bake: Pour the batter onto your prepared pan. Use a spatula to spread evenly—especially into the corners. Bake for 13–15 minutes, until a toothpick comes out clean and the cake springs back when touched.
- Roll While Warm: Lay a clean kitchen towel on the counter and dust it lightly with powdered sugar. Immediately turn out the cake onto the towel, peel off the parchment, and gently roll the cake (towel included) from short end to short end. Let it cool completely—about 30 minutes.
- Make Cream Cheese Filling: Beat 8 oz (225g) cream cheese and 4 tbsp (60g) butter until smooth and fluffy. Add 1 cup (120g) powdered sugar, 1 tsp vanilla, and a pinch of salt. Beat until creamy and spreadable—no lumps! If it’s too stiff, add a teaspoon of milk.
- Unroll & Fill: Carefully unroll the cooled cake. Don’t panic if you see tiny cracks—they’ll disappear under the filling. Spread the cream cheese mixture evenly, leaving a 1/2-inch (1cm) border to prevent overflow.
- Reroll & Chill: Reroll the cake (this time without the towel), wrap in plastic wrap, and chill for at least 1 hour. This helps set the filling and makes slicing easier.
- Slice & Serve: Dust with powdered sugar, slice into 1-inch (2.5cm) rolls, and serve. If you want perfect swirls for Pinterest, use a sharp serrated knife and clean it after each cut.
If your cake cracks a bit, don’t worry! The filling covers up most imperfections. If the filling feels runny, chill it for 10 minutes before spreading. And trust your senses—the cake should smell spicy, feel springy, and look golden. I sometimes freeze the roll for 15 minutes before slicing for extra sharp edges.
Cooking Tips & Techniques
Here’s where things get fun—these little tricks make all the difference:
- Eggs at Room Temp: Don’t skip this! Cold eggs won’t whip up as fluffy, and you want all that volume for a soft cake.
- Don’t Overbake: The cake layer is thin, so keep an eye on it. Overbaking = dry, crumbly roll. Start checking at 13 minutes.
- Rolling While Warm: This is key—roll the cake right out of the oven. If you wait, it’ll crack more. Learned that the hard way my first try!
- Parchment Over Wax Paper: I used wax paper once, and the cake stuck like crazy. Parchment holds up better and releases cleanly.
- Sift the Powdered Sugar: For a silky filling, always sift the sugar. Lumpy filling just isn’t as dreamy.
- Chill Before Slicing: If you slice when warm, the filling will ooze. An hour in the fridge gives you neat, bakery-style swirls.
Timing matters! I mix the filling while the cake cools—saves time and keeps the kitchen moving. If your roll cracks, just dust extra powdered sugar on top. I’ve had rolls fall apart and still taste amazing, so don’t stress perfection. The swirl is forgiving—promise.
Variations & Adaptations
Want to switch things up? Here are my favorite ways to customize this cream cheese pumpkin roll:
- Gluten-Free: Swap the all-purpose flour for a gluten-free baking blend (I like King Arthur’s). The cake texture is almost identical!
- Dairy-Free: Use vegan cream cheese and plant-based butter. The filling stays creamy and tangy, with zero dairy.
- Spiced Up: Add 1/2 teaspoon ground ginger or cardamom for a fresh twist. Sometimes I sprinkle toasted pecans or walnuts on the filling before rolling for crunch.
- Chocolate Version: Mix 1 tablespoon cocoa powder into the cake batter, or add mini chocolate chips to the filling. Pumpkin + chocolate = fall dessert heaven.
- Nut-Free: Skip any nut toppings and double-check all ingredient labels—this roll is naturally nut-free as written.
- Personal Twist: Last Thanksgiving, I swirled a little maple syrup into the cream cheese filling. The subtle maple flavor paired amazingly with pumpkin, and everyone asked for the recipe!
Honestly, you can play around with spices, fillings, and toppings to match your tastes or dietary needs. This recipe is super forgiving—so get creative and make it your own!
Serving & Storage Suggestions
For best flavor and presentation, slice your cream cheese pumpkin roll just before serving. It’s delicious slightly chilled or at room temperature—let it sit out for 15 minutes if you want a softer texture.
- Serving: Arrange slices on a pretty platter, dust with a little extra powdered sugar, and garnish with a sprinkle of cinnamon or some chopped pecans for flair. Pair with hot coffee, chai, or mulled cider for a cozy vibe.
- Complementary Dishes: This pairs well with vanilla ice cream, whipped cream, or a scoop of Greek yogurt. If you’re going all out, serve alongside apple crisp or pecan pie for a true Thanksgiving dessert spread.
- Storage: Wrap leftovers tightly in plastic wrap or store in an airtight container in the fridge for up to 4 days. The flavors actually deepen after a day or two!
- Freezing: Freeze the whole roll (wrapped tightly) or individual slices. Thaw overnight in the fridge.
- Reheating: If you want a warm treat, microwave a slice for 10 seconds. The filling gets extra gooey!
Tip: The swirl looks even prettier the next day, and the spices mellow for a richer flavor. Honestly, I love sneaking a slice for breakfast—the pumpkin makes it feel almost healthy!
Nutritional Information & Benefits
Here’s the scoop on what you’re eating. Each slice (about 1/12th of the roll) is roughly:
| Calories | Protein | Fat | Carbs | Fiber | Sugar |
|---|---|---|---|---|---|
| 210 | 4g | 10g | 28g | 1g | 20g |
Pumpkin is loaded with vitamin A, antioxidants, and fiber—so this dessert has a little nutrition boost. Cream cheese adds calcium and protein, though you can lighten things up with low-fat options. No nuts or gluten in the base recipe, but always check your flour and filling for allergens if needed.
From a wellness angle, I see this as a “happy treat”—indulgent, but full of seasonal goodness. Balance is key, and this roll fits beautifully into a festive meal without going overboard.
Conclusion
If you’re looking for that ultimate Thanksgiving dessert, this cream cheese pumpkin roll is it. It’s simple, gorgeous, and packed with cozy fall flavors—plus, the swirl always steals the show. I love how easy it is to prep ahead, adapt for allergies, and serve up to a crowd (with zero stress).
Seriously, don’t be afraid to make it your own—change up the spices, try a different filling, or add your favorite toppings. The recipe is forgiving and fun, and each time I bake it, there’s always something new to love. From my kitchen to yours, I hope this roll brings a little extra joy to your holiday table.
Give it a try, share your results in the comments, and let me know your favorite twist! Happy baking—and happy Thanksgiving!
FAQs
Can I make the cream cheese pumpkin roll ahead of time?
Yes! You can make it up to 2 days in advance. Just wrap it tightly and store in the fridge. The flavors actually get better as it sits.
What if my cake cracks while rolling?
Don’t worry—tiny cracks are normal and will be covered by the filling and powdered sugar. For bigger cracks, just patch gently and keep rolling. It’ll still taste amazing!
Can I freeze pumpkin roll?
Absolutely. Wrap the whole roll or individual slices in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before serving.
Is this recipe gluten-free?
It’s not gluten-free by default, but you can substitute a 1:1 gluten-free flour blend with great results. I’ve tested it and the texture stays soft and rollable.
How do I prevent the cream cheese filling from getting runny?
Make sure to use full-fat cream cheese and let the cake cool completely before spreading. If the filling feels too soft, chill it for 10 minutes to firm up.
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Cream Cheese Pumpkin Roll
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This easy cream cheese pumpkin roll is a showstopping Thanksgiving dessert featuring a tender, spiced pumpkin cake rolled with a dreamy cream cheese filling. It’s simple to make, flexible for dietary needs, and guaranteed to impress with its beautiful swirl and cozy fall flavors.
Ingredients
- 3/4 cup all-purpose flour (or gluten-free blend)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs, room temperature
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 4 tablespoons unsalted butter, room temperature
- 1 cup powdered sugar (sifted)
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting (optional)
- Parchment paper (for rolling and easy cleanup)
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving an overhang. Lightly grease the paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, beat eggs and granulated sugar for 3–4 minutes until light and fluffy.
- Mix in pumpkin puree and vanilla extract until combined.
- Stir dry ingredients into wet ingredients just until combined. Do not overmix.
- Spread batter evenly in prepared pan. Bake for 13–15 minutes, until a toothpick comes out clean and cake springs back.
- Lay a clean kitchen towel on the counter and dust with powdered sugar. Immediately turn out the cake onto the towel, peel off parchment, and gently roll the cake (with towel) from short end to short end. Cool completely (about 30 minutes).
- Beat cream cheese and butter until smooth and fluffy. Add powdered sugar, vanilla, and salt; beat until creamy and spreadable. If too stiff, add a teaspoon of milk.
- Carefully unroll cooled cake. Spread cream cheese filling evenly, leaving a 1/2-inch border.
- Reroll cake (without towel), wrap in plastic wrap, and chill at least 1 hour.
- Dust with powdered sugar, slice into 1-inch rolls, and serve. Use a sharp serrated knife for neat swirls.
Notes
For best results, use room temperature eggs and sift powdered sugar for the filling. Roll the cake while warm to prevent cracking. You can make this roll ahead and store in the fridge for up to 4 days, or freeze for up to 2 months. Adapt with gluten-free flour or dairy-free cream cheese as needed. If the filling is runny, chill before spreading. Dust extra powdered sugar to cover cracks.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 1/12th of roll)
- Calories: 210
- Sugar: 20
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: pumpkin roll, cream cheese, Thanksgiving dessert, fall baking, easy pumpkin dessert, holiday dessert, spiced cake, cream cheese filling
