Pumpkin Roll Recipe With Cream Cheese Filling

 This classic pumpkin roll recipe is made with a delicious pumpkin cake and heavenly cream cheese filling ... and it's super easy to make. Watch the video below for a visual of how to assemble your own pumpkin roll!

Happy fall everyone! In honor of the calendar that officially turns into the new season this week, I thought I'd climb my favorite fall dessert recipe to the top of the blog again.

Yep, I'm talking about a good, old-fashioned, delicious classic pumpkin roll. ♡

I've had a tradition of making pumpkin rolls every fall for at least a decade now, and I always look forward to the relaxing, relaxing, and delicious fall vibe they bring. But I have to say that this year, during the first September we live abroad, this little tradition has been particularly nostalgic and comforting.

Although it now requires a special trip across town to one store in Barcelona that sells canned pumpkin puree, plus an extra trip to a different store to buy brick from "Philadelphia" (the name for cream cheese here in Spain, so cute), and some big messing around in the oven. Little Spaniard - The rhythms, feelings, smells and flavors of this ritual sound as familiar as ever. And the second time I cut a lovely round of a perfectly paired pumpkin cake filled with cream cheese filling, it tastes just as delicious as ever and feels the world wonderfully magical and comfortably small for a moment. Feel like a fall.

Anyway, if you also have a craving this season for a classic pumpkin roll, this recipe has been a favorite for years. But has been updated with the method of wrapping the cake in parchment paper, which I found to be simpler and more reliable than the classic towel method. If this is your first time making a pumpkin wrap, fear not - it's a lot easier than it might seem.

Let's make a pumpkin wrap !!

Pumpkin Roll Recipe With Cream Cheese Filling

Easy Pumpkin Roll Recipe With Cream Cheese Filling perfect for any time of year.

  • PREP TIME 20 minutes
  • COOK TIME 15 minutes
  • TOTAL TIME 1 hour 35 minutes


For the cake:

  • 3/4 cup all-purpose flour, sifted
  • 1 tsp. baking powder
  • 1 tbsp. pumpkin pie spice
  • 1/4 tsp. kosher salt
  • 3 eggs, lightly beaten
  • 1 1/2 tsp. vanilla extract
  • 1 cup sugar
  • 2/3 cup canned pumpkin

For the filling:

  • 8 oz Cream cheese, softened, full fat
  • 1 cup Powder Sugar
  • 6 tbsp. salted butter, softened
  • 1 tsp. vanilla extract


  1. Preheat oven to 375 degrees F and line a jelly roll pan with parchment paper. Set aside.
  2. In a medium bowl, combine flour, baking powder, pumpkin pie spice, and salt and whisk.
  3. In a large bowl, combine sugar, eggs, vanilla extract, and pumpkin puree and whisk until smooth.
  4. Add dry mixture to wet mixture and stir just until combined, you don't want to overmix the batter.
  5. Pour batter into pan and bake for 15 minutes.
  6. Turn cake out onto a work surface and slowly (and carefully) roll the cake into a log.
  7. Place on a cooling rack and let cool completely.
  8. To prepare the filling combine all ingredients in the bowl of a stand mixer and beat until light and fluffy.
  9. Unroll cake and gently spread cream cheese mixture onto it.
  10. Roll the cake up again carefully, and wrap tightly in plastic wrap.
  11. Allow cake to chill in the fridge for 1 hour.
  12. Remove plastic wrap and dust cake with powdered sugar. Slice and serve.


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