This Pumpkin Roll with Cream Cheese Filling is the kind of Fall bake that instantly makes your kitchen feel cozy! The thin, spiced pumpkin cake bakes up soft and flexible, filling the air with warm cinnamon and nutmeg. While it’s still warm, you roll it gently to create that classic swirl – the one that looks bakery‑perfect every time!

Moist Pumpkin Cake Roll with Sweet Cream Cheese Filling!

I fell into the same trap most people who work from home fall into – the ‘wear the same thing every day’ trap. Which I have absolutely no excuse for because my closet is bulging with clothes. I loooove clothes! I feel really good when I love what I am wearing, so I am constantly trying to refresh my closet!

I recently had enough with my laziness and spontaneously purged a ton of clothes that either didn’t fit or I didn’t feel good in. I gave myself one second per piece of clothing I was questioning. If I didn’t love it or it didn’t give me a mood boost, then it went to Goodwill.

I had a pile of ‘I have no idea’ left, so I have been going through it wearing something I wasn’t sure about every day. If at the end of the day I didn’t love it, it got donated. I cannot put into words how great it feels to not be wearing the same thing every day, feeling like I have it together, and still be comfortable! I get dressed now feeling ready to slay the day and it feels good!

Why this Recipe Works

Pumpkin Puree Adds Moisture Without Making the Cake Heavy – Pumpkin keeps the cake tender and flavorful, but the ratio is balanced so the cake stays light enough to roll tightly.

Pumpkin Pie Spice Delivers Full Fall Flavor in One Step – Using a blend instead of individual spices ensures warm, cozy flavor throughout the cake without needing multiple measurements.

Chilling the Roll Creates Clean, Beautiful Slices – Cooling firms up the filling and tightens the swirl, making each slice picture perfect and easy to serve.

The Whole Dessert Stays Moist for Days – Pumpkin keeps the cake tender and the cream cheese filling locks in moisture. This is one of those desserts that tastes even better the next day.

Sliced pumpkin roll showing the swirl of rich cream cheese filling

Ingredients You’ll Need for the Cake Roll

3 Eggs – Provides structure and flexibility, which are essential for a cake roll that bends without cracking.

1 cup Sugar – Sweetens the cake and helps keep it soft and moist.

2/3 cup Pumpkin Puree – Adds moisture, flavor, and that classic warm pumpkin color.

1/2 tsp Vanilla – Enhances the pumpkin and spice with a soft, sweet aroma.

3/4 cup Flour – Gives the cake enough structure to roll while staying together.

1 tsp Baking Powder – Helps the cake rise just enough to stay light and pliable.

2 tsp Pumpkin Pie Spice – Adds cozy Fall warmth and deep seasonal flavor.

And the Cream Cheese Filling

8 oz Cream Cheese (Softened) – Creates a rich, tangy base for the filling and gives the swirl its signature flavor.

4 tbsp Butter (Softened) – Adds creaminess and helps the filling whip up smooth and fluffy.

1 cup Powdered Sugar – Sweetens the filling while keeping it silky and spreadable.

1/2 tsp Vanilla – Adds warmth and rounds out the tangy cream cheese flavor.

Close‑up of pumpkin roll with a thick cream cheese swirl

How to Make a Pumpkin Roll with Cream Cheese Filling

Preheat oven to 375 degrees. Line a 10 x 15 pan with parchment paper. Spray the paper with non-stick spray and set aside.

In a large bowl, beat 3 eggs. Beat in 1 cup sugar, 2/3 cup pumpkin puree, and 1/2 tsp vanilla. Add in 3/4 cup flour, 1 tsp baking powder, and 2 tsp pumpkin pie spice. Mix until well combined.

Pour batter onto prepared pan and spread evenly.

Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven.

Carefully roll up the hot cake, with the parchment paper still attached, starting at one of the short ends. Roll up as tight as you can. Let sit on the counter until completely cool.

When the cake is cooled to room temperature, make the filling by beating together 8 oz softened cream cheese, 4 tbsp softened butter, 1 cup powdered sugar, and 1/2 tsp vanilla. Mix until smooth and creamy.

Gently unravel the cooled cake, while carefully removing the parchment paper. Make sure to unravel slowly so you don’t rip the cake.

Spread the cream cheese filling evenly all over the inside of the rolled out cake. Roll cake back up and cover with saran wrap. Place in the refrigerator until chilled.

Slice into pieces and serve.

Spread the Batter Evenly, Edge to Edge – A thin, even layer helps the cake bake uniformly and makes it flexible enough to roll without cracking.

Roll the Cake While It’s Still Warm – This is the secret to a perfect swirl. Rolling it warm ‘trains’ the cake to hold its shape once filled.

Beat the Filling Until Perfectly Smooth – Softened cream cheese and butter whip into a silky, spreadable filling that glides onto the cake without ripping it.

Use a Serrated Knife for Clean Cuts – It glides through the tender cake and creamy filling without squishing the roll.

Store it Tightly Wrapped – This Pumpkin Roll stays moist for days and actually tastes better the next day.