🎃 Cozy Fall Favorite: Pumpkin Roll with Cream Cheese Filling 😍

Craving something that screams fall without tasting like a candle? This pumpkin roll delivers soft, spiced cake wrapped around silky cream cheese filling. It looks fancy, slices beautifully, and vanishes at parties. I make it every year and pretend it’s “for guests.” It rarely survives the night. 🙂

⚡ Quick Snapshot

• 30–40 minutes total. Chill time helps, but you can slice sooner if you’re impatient (same).
• Star players: pumpkin puree, warm spices, eggs, flour, cream cheese, powdered sugar.
• Crowd-pleaser: bakery-level look with zero drama.
• Make-ahead friendly: roll, chill, slice when ready.
• Freezer-friendly: stash for future-you. Future-you is smart.

🧡 Pumpkin Roll Breakdown (What’s What)

Pro tip: Line the pan with parchment and dust a towel with powdered sugar. You’ll flip the hot cake onto the towel and roll it while warm. That’s the secret to no cracks.

🛒 Ingredient Lineup

FYI: Use canned pumpkin puree, not pumpkin pie filling. The sugar/spices in pie filling throw everything off. Ask me how I know. :/

🌀 Step-by-Step Game Plan

1. Prep the pan

• Heat oven to 375°F (190°C).
• Line a 10×15-inch jelly roll pan with parchment. Lightly spray.

2. Make the pumpkin sponge

• Whisk eggs and sugar until thick and pale (1–2 min).
• Stir in pumpkin puree.
• Sift in flour, baking powder, spice, and salt. Fold gently until combined.

3. Bake it

• Spread batter evenly in the pan.
• Bake 11–14 minutes. The top springs back when touched. Don’t overbake.

4. Roll while warm

• Dust a clean kitchen towel generously with powdered sugar.
• Flip hot cake onto the towel, peel off parchment, and roll up from the short side with the towel inside.
• Let it cool completely (30–45 min). This “training roll” prevents cracks later.

5. Mix the filling

• Beat cream cheese and butter until smooth.
• Add powdered sugar and vanilla. Beat until fluffy and spreadable.

6. Fill + re-roll

• Gently unroll the cooled cake.
• Spread filling edge to edge, leaving a tiny 1/2-inch border.
• Roll it back up (this time without the towel). Wrap in plastic. Chill 30+ minutes.

7. Slice + serve

• Dust with powdered sugar.
• Use a sharp serrated knife. Wipe between cuts for bakery-level slices.

🎨 Flavor Remixes

• Maple Dream: Swap 1/2 tsp vanilla for 1 tsp maple extract in the filling.
• Pecan Crunch: Sprinkle chopped toasted pecans over the filling before rolling.
• Chai Spice: Use chai spice instead of pumpkin spice for a cozy twist.
• Low-Sugar Vibe: Cut powdered sugar in the filling to 1 cup and add a pinch of salt.

🧪 Troubleshooting (Real Talk)

• Crack attack?
  • You probably overbaked or didn’t roll warm. It still tastes amazing. Dust heavily and call it “rustic.”
• Soggy roll?
  • Too much filling or warm cake + filling combo. Cool fully before spreading.
• Sticky towel?
  • Use more powdered sugar on the towel. It’s not optional; it’s insurance.

💡 Make-Ahead, Storage, Freezing

💪 Why This Recipe Works

• The egg-sugar whip gives lift without making it dense.
• Rolling warm trains the cake to behave (like puppy class, but tastier).
• Tangy cream cheese filling cuts through the sweet-spice, so one slice turns into two. Oops.

❓ Rapid-Fire FAQ

• Can I use fresh pumpkin?
  • Yes, if you puree it very smooth and strain excess liquid. Canned is easier and consistent.
• No jelly roll pan?
  • Use a 9×13; bake slightly longer and accept a thicker roll.
• Can I halve the filling?
  • Yep. Thinner layer = tighter spirals.

🔥 The Final Slice

You get a soft, spiced pumpkin sponge hugging cool, tangy cream cheese in every bite. It looks like you spent hours. You didn’t. You just followed a few pro moves and chilled it. So yeah, if you’ve been sleeping on pumpkin rolls, now’s the time to wake up and give it a shot. Trust me—you’ll thank yourself later. 😉