Creamy Pumpkin Roll Dessert: Easy 5-Step Homemade Treat with Dreamy Cream Cheese Filling

Let me tell you, the first time that warm, spicy scent of pumpkin and cinnamon drifted from my oven, I knew something magical was happening. The golden sponge cake was puffing up just right—soft to the touch, but with that perfect bounce when you press a finger gently on top. It’s that unmistakable fall aroma that makes you close your eyes for a second and just breathe it in. The moment I sliced into my first homemade creamy pumpkin roll dessert, I paused, fork mid-air, a big grin on my face—because I knew I’d found a keeper. If you’ve ever chased nostalgia through food, you know exactly what I mean.

Years ago, I tried pumpkin rolls at a church bake sale—those swirls of pumpkin cake wrapped around clouds of cream cheese. I was knee-high to a grasshopper, but I can still remember my grandma’s hands as she dusted powdered sugar over the finished roll. This creamy pumpkin roll dessert is my homage to those memories, but with a little twist that makes it even more irresistible (and honestly, easier for busy folks). I wish I’d discovered how simple it is to make at home years ago! My kids sneak bites straight off the cooling rack, and my husband always asks if we have any leftovers (spoiler: rarely). It’s dangerously easy to whip up and perfect for potlucks, Thanksgiving spreads, or just brightening up your Pinterest dessert board.

Honestly, this creamy pumpkin roll dessert with dreamy cream cheese filling feels like a warm hug—rich, sweet, and perfectly spiced. I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings, gifting, and rainy weekend treats. You’re going to want to bookmark this one—trust me, it’s pure, nostalgic comfort in every bite.

Why You’ll Love This Creamy Pumpkin Roll Dessert

If you’re searching for a dessert that packs all the flavor of fall with the creamy tang of classic cream cheese filling, this creamy pumpkin roll dessert is about to steal your heart (and maybe your last forkful). After plenty of trial runs—some successful, some hilariously messy—I can say this recipe delivers every single time. Here’s why it’s become a favorite in my kitchen and beyond:

• Quick & Easy: Comes together in under 45 minutes (plus some cooling time). Great for weeknights, last-minute company, or when the craving hits out of nowhere.
• Simple Ingredients: No fancy shopping trips required—you probably have everything you need in your pantry already. It’s just pumpkin, eggs, flour, sugar, and a bit of spice (plus that dreamy cream cheese, of course).
• Perfect for Any Occasion: Whether it’s a cozy brunch, holiday potluck, or a sweet treat for the kiddos after school, this pumpkin roll fits right in.
• Crowd-Pleaser: Kids, adults, and even picky eaters can’t resist those soft pumpkin layers and tangy cream cheese filling. It always gets rave reviews (and requests for seconds!).
• Unbelievably Delicious: The sponge cake is soft and moist, never dry. The filling is creamy, rich, and just sweet enough. That swirl? Looks fancy, tastes even better.

What sets this creamy pumpkin roll dessert apart is the technique—rolling the cake while it’s still warm to avoid cracks and using a generous amount of filling for that dreamy, decadent bite. I’m not shy with the spices, either; a dash more cinnamon and nutmeg gives it that extra cozy, homemade warmth. Plus, you can make it ahead and freeze it, so it’s ready whenever you need a slice of comfort.

This isn’t just another pumpkin dessert. It’s the kind of recipe that makes you close your eyes after the first bite, savoring the perfect balance of sweet and spice. It’s comfort food reimagined—easy, quick, and guaranteed to make any meal feel special. Whether you’re impressing guests (with zero stress) or just making a Tuesday afternoon a bit more magical, this pumpkin roll delivers every time.

What Ingredients You Will Need

This creamy pumpkin roll dessert keeps things simple and fuss-free, letting basic, wholesome ingredients shine. Most are pantry staples, and a few easy swaps make it adaptable for nearly anyone. Here’s what you’ll need:

• For the Pumpkin Sponge Cake:
  • All-purpose flour (120g) – sifted for extra fluffiness
  • Baking powder (1 tsp / 5g)
  • Baking soda (½ tsp / 2g)
  • Salt (¼ tsp / 1g)
  • Ground cinnamon (1 tsp / 2g)
  • Ground nutmeg (¼ tsp / 0.5g)
  • Large eggs (3, room temperature)
  • Granulated sugar (150g / ¾ cup)
  • Canned pumpkin puree (120g / ½ cup) – be sure it’s pure pumpkin, not pie filling
  • Vanilla extract (1 tsp / 5ml)
• For the Dreamy Cream Cheese Filling:
  • Cream cheese (225g / 8oz, softened) – I like Philadelphia for its smooth texture
  • Unsalted butter (60g / ¼ cup, softened)
  • Powdered sugar (120g / 1 cup, sifted) – gives a silky finish
  • Vanilla extract (1 tsp / 5ml)
  • Pinch of salt
• For Assembly and Garnish:
  • Powdered sugar (for dusting) – looks pretty and adds a touch of sweetness
  • Parchment paper (for rolling)

Ingredient Selection Tips: Use canned pumpkin puree for ease, but homemade pumpkin puree can work if you’ve got it. If you’re gluten-free, swap in a 1:1 gluten-free flour blend. Dairy-free? Substitute the cream cheese and butter with plant-based versions (I’ve had good luck with Kite Hill).

Substitutions: You can use coconut sugar in place of granulated sugar for a deeper flavor, or swap the vanilla extract for maple extract if you want a fall twist. For egg-free, try a flaxseed egg (1 tbsp flaxseed meal + 2.5 tbsp water per egg) though the texture may be a bit more dense.

Optional Add-ins: Chopped walnuts or pecans in the filling for crunch, or a sprinkle of pumpkin pie spice instead of cinnamon/nutmeg for a shortcut.

Equipment Needed

Making a creamy pumpkin roll dessert is easier than you think, and you don’t need any fancy equipment—just a few basics and some creative substitutions if needed.

• Jelly Roll Pan (10×15 inches / 25x38cm): The classic tool for rolling cakes, but a rimmed baking sheet works in a pinch. Just don’t use anything too small or deep.
• Parchment Paper: Essential for easy release and rolling. Wax paper can substitute, but parchment is sturdier.
• Mixing Bowls: At least two—one for the dry ingredients, one for wet.
• Electric Mixer: Stand mixer or hand mixer makes the filling ultra creamy. I’ve whisked by hand in a pinch, but your arm might get tired!
• Spatula: For spreading the batter and filling smoothly.
• Kitchen Towel: Clean, lint-free, and slightly damp. This is a trick I learned from my grandma—rolling the cake in a towel prevents sticking and helps keep the cake moist.
• Wire Cooling Rack: For cooling the roll evenly. Any rack will do, but I like the stackable kind for tight spaces.

If you don’t have a jelly roll pan, a regular cookie sheet (with a rim) can work—just watch the baking time. If your mixer is on the fritz, let the cream cheese and butter come to room temp for easier hand mixing. I’ve used thrift store pans and dollar store spatulas and never had a problem—just keep them clean and dry.

Preparation Method

1. Preheat & Prep: Heat your oven to 375°F (190°C). Line your 10×15-inch jelly roll pan with parchment paper, leaving a little overhang for easy lifting. Lightly grease the paper (just a quick swipe of butter or nonstick spray).
   
   Tip: Greasing the paper prevents sticking, trust me, you don’t want your pumpkin roll glued to the pan!
2. Mix the Pumpkin Sponge Cake: In a medium bowl, whisk together 120g flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 tsp cinnamon, and ¼ tsp nutmeg. In a separate large bowl, beat 3 eggs and ¾ cup (150g) sugar until thick and pale (about 5 minutes with an electric mixer). Add ½ cup (120g) pumpkin puree and 1 tsp vanilla extract, mixing until combined. Gently fold the dry ingredients into the wet mixture, being careful not to overmix—just until you see no streaks of flour.
   
   Personal tip: If the batter seems a bit thick, that’s normal! It will spread out nicely in the pan.
3. Bake the Cake: Pour the batter into your prepared pan, spreading it evenly with a spatula. Bake for 12-15 minutes, until the cake springs back when lightly touched and looks dry on top (but not browned).
   
   Troubleshooting: If you overbake, the cake may crack during rolling. Keep a close eye after 12 minutes!
4. Roll While Warm: Lay a clean kitchen towel flat and sprinkle generously with powdered sugar. Once the cake is done, immediately invert it onto the towel, peel off the parchment paper, and gently roll it up from the short end—towel and all. Let cool completely (about 30 minutes).
   
   Sensory cue: The cake should feel soft and pliable, not sticky. If it cracks a little, don’t panic—it’s normal and will be hidden by the filling.
5. Prepare the Dreamy Cream Cheese Filling: Beat 225g cream cheese, 60g (¼ cup) unsalted butter, and 1 cup (120g) powdered sugar until smooth and fluffy (about 3 minutes). Add 1 tsp vanilla extract and a pinch of salt, beating until combined.
   
   Note: Make sure your cream cheese and butter are softened for the creamiest texture.
6. Unroll & Fill: Carefully unroll the cooled cake. Spread the cream cheese filling evenly over the surface, leaving a tiny border around the edges. Reroll the cake (without the towel) into a tight log. Wrap in plastic wrap and chill for at least 1 hour to set.
   
   Tip: Chilling helps the roll hold its shape and makes for cleaner slices.
7. Slice & Serve: Dust with extra powdered sugar before slicing. Use a serrated knife for neat, beautiful spirals.
   
   Personal trick: Wipe the knife between each slice for Pinterest-worthy presentation!

If you get a crack or two, don’t worry—it happens to the best of us, and a little powdered sugar hides imperfections beautifully. I always keep an extra towel handy, and sometimes pop the cake in the fridge for 10 minutes before filling if the kitchen is warm. Efficiency tip: Prepare the filling while the cake cools, and you’ll be done in no time.

Cooking Tips & Techniques

Over the years, I’ve picked up a few tricks (some learned the hard way!) to guarantee your creamy pumpkin roll dessert turns out picture-perfect every time.

• Roll While Warm: The most important tip—roll the sponge cake while it’s still warm. If you wait, it’ll crack. Learned that after one sad, split roll!
• Don’t Overmix: Gently fold the dry ingredients into the wet. Overmixing makes the cake tough and dense, not that soft, fluffy texture you want.
• Generous Powdered Sugar: Sprinkle plenty on the towel to prevent sticking. If you skimp, the cake can stick and tear—been there, done that.
• Chill Before Slicing: Let the finished roll chill for at least an hour. This firms up the filling and makes slicing a breeze. If you’re impatient, the filling will squish out and make a mess (trust me, I’ve rushed it before!).
• Use a Serrated Knife: For clean, beautiful spirals, a serrated knife is your friend. Wipe between slices for bakery-worthy results.
• Timing & Multitasking: While the cake bakes and cools, whip up the filling and prep your serving platter. Efficient and no wasted time.
• Consistency: Stick to room temperature ingredients for the filling—cold butter or cream cheese makes lumps, which nobody wants.
• Cracks Happen: Even pros get a little crack here or there. Just dust with extra powdered sugar or slice carefully. It’s the flavor that counts!

After a few trial runs, you’ll have your own rhythm. Don’t stress—this creamy pumpkin roll dessert is forgiving, and even “ugly” rolls taste amazing. The best tip? Enjoy the process, and sneak a spoonful of filling when no one’s looking (I always do!).

Variations & Adaptations

One of the joys of this creamy pumpkin roll dessert is how adaptable it is. You can tweak it for seasons, dietary needs, or just to suit your own cravings.

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (like Bob’s Red Mill). I’ve made it for gluten-sensitive friends, and it’s just as soft and moist.
• Dairy-Free: Use plant-based cream cheese and butter. Brands like Kite Hill or Miyoko’s work well—just make sure to soften before mixing. The filling isn’t quite as tangy, but still creamy and delicious.
• Spiced-Up: Add a pinch of ground cloves or ginger to the cake batter for extra warmth. Sometimes I double the cinnamon for a really bold flavor.
• Nutty Crunch: Fold in ½ cup (60g) chopped pecans or walnuts into the filling for a little texture. My aunt prefers it with pecans, and it tastes like fall in a slice.
• Chocolate Twist: Stir in 2 tbsp (12g) unsweetened cocoa powder to the cake batter, and swap the vanilla for almond extract in the filling. It’s a fun variation that’s like pumpkin meets hot cocoa!
• Egg-Free: Use flaxseed eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg) to replace the eggs. It works, but the cake is a tad more dense—still tasty, though.

I’ve tried making mini rolls for single servings (use a smaller pan and adjust the baking time), and it’s perfect for parties or gifting. If someone’s allergic to nuts, just skip them—this recipe is super flexible. My personal favorite variation? Adding a dash of maple extract to the filling for a subtle, autumn sweetness. You can really make this pumpkin roll your own!

Serving & Storage Suggestions

This creamy pumpkin roll dessert shines when served chilled or at cool room temperature. Slice into thick spirals and arrange on a pretty platter, dusted with extra powdered sugar for that irresistible snow-drift look.

• Serving: Serve straight from the fridge, or let it sit out for 15 minutes if you want a softer filling. Pair with hot coffee, chai tea, or even a glass of milk for the kiddos.
• Presentation: Garnish with crushed pecans, cinnamon sticks, or a drizzle of caramel for an Instagram-worthy spread. It’s always a hit at potlucks and holiday brunches.
• Storage: Wrap leftovers tightly in plastic wrap and refrigerate for up to 5 days. The flavors deepen over time—the spices get bolder and the filling melds perfectly with the cake.
• Freezing: Slice before freezing for easy grab-and-go treats. Place slices on a parchment-lined tray and freeze until firm, then transfer to a zip-top bag. Thaw in the fridge overnight before serving.
• Reheating: No need to reheat, but if you like it warm, zap a slice in the microwave for 5-10 seconds. Just don’t overdo it, or the filling will melt.

Honestly, this pumpkin roll never lasts long in my house—but when it does, it’s just as delicious on day four. I love sneaking a slice with my morning coffee, and it’s perfect for gifting (wrap in parchment and tie with twine for a rustic, homemade touch).

Nutritional Information & Benefits

Here’s a quick breakdown of what you’re getting with each slice of this creamy pumpkin roll dessert (about 1/10th of the roll):

• Calories: ~220
• Fat: ~10g
• Carbohydrates: ~30g
• Protein: ~4g
• Fiber: ~2g
• Sugar: ~18g

Health Benefits: Pumpkin is loaded with Vitamin A and antioxidants, while eggs add protein and richness. If you opt for reduced-fat cream cheese, you’ll cut down on saturated fat—though let’s face it, a little indulgence is good for the soul! You can make it gluten-free or dairy-free with simple swaps, and there are no nuts unless you add them. Just a heads-up for anyone with dairy or egg allergies—be sure to use the suggested substitutions.

From a wellness perspective, I love knowing this treat sneaks in some real pumpkin and isn’t just empty calories. Enjoy it—life’s too short to skip dessert!

Conclusion

If you’re looking for a dessert that brings joy, comfort, and a little slice of autumn magic to your table, this creamy pumpkin roll dessert with dreamy cream cheese filling is it. It’s easy, quick, and customizable for any taste or need—plus, it’s the kind of recipe that brings people together, whether you’re sharing at a holiday meal or sneaking bites with your kids after school.

Don’t be afraid to tweak it to suit your own preferences—add extra spice, swap in nuts, or go gluten-free. What matters is making it yours. Personally, I love this recipe because it connects me to family traditions and memories, while still fitting into my busy schedule (and, you know, satisfying my sweet tooth!).

Give it a try, and share your results in the comments below! I’d love to hear your favorite twists, your serving ideas, or even your kitchen mishaps (we’ve all had them). Pin it, share it, and let this pumpkin roll become a staple in your dessert rotation. Here’s to cozy, delicious moments and desserts that feel like a warm hug!

Frequently Asked Questions

Can I make the creamy pumpkin roll dessert ahead of time?

Absolutely! You can prepare the roll up to 2 days in advance and keep it wrapped in the fridge. The flavors actually get better as it rests.

What if my pumpkin roll cake cracks when rolling?

Don’t worry—a few cracks are normal, and they’ll be hidden by the filling and powdered sugar. Rolling while warm and not overbaking are key to minimizing cracks.

Can I freeze slices of the pumpkin roll?

Yes! Slice the roll, freeze the pieces on a tray, then transfer to a zip-top bag. Thaw in the fridge overnight before serving. It’s great for portion control, too.

What can I use instead of cream cheese in the filling?

Try a dairy-free cream cheese for a non-dairy version, or use mascarpone cheese for a milder flavor. Both work well and keep the filling creamy.

Is this recipe gluten-free?

It can be! Just swap the all-purpose flour for a gluten-free blend. The rest of the ingredients are naturally gluten-free—just check your labels to be sure.

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