This cozy classic is one of the most beloved pumpkin dessert recipes of all time. Whether you call it a pumpkin Swiss roll, pumpkin log roll, or the famous Libby’s pumpkin roll, this tender spiced cake with a creamy filling is a must-bake treat for the season.

Few desserts capture the spirit of fall like a pumpkin roll with cream cheese filling. With its beautiful spiral, warm spices, and melt-in-your-mouth texture, it’s no wonder this recipe is a staple on holiday tables. .

You’ll love how versatile this dessert is. From a traditional pumpkin Swiss roll to fun twists like pumpkin cinnamon rolls (easy and fluffy) or even savory pumpkin dinner rolls, pumpkin shines in so many ways.

Why You’ll Love This Recipe

Easy yet impressive – Looks bakery-worthy, but it’s surprisingly simple to make.
Classic flavor combo – Fluffy pumpkin-spiced cake wrapped around a tangy cream cheese filling.
Versatile – Customize with nuts, caramel drizzle, or even chocolate chips.
Holiday-perfect – A must-have on your list of pumpkin dessert recipes for Thanksgiving or Christmas.
Make-ahead friendly – Stays moist and delicious for days in the fridge or freezer.

Pumpkin Roll With Cream Cheese

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Course Dessert

Cuisine American

Ingredients

For the pumpkin cake:
¾ cup all-purpose flour can substitute with gluten-free flour blend.
½ tsp baking powder.
½ tsp baking soda.
½ tsp salt.
1 tsp pumpkin pie spice or a mix of cinnamon, nutmeg, and cloves.
3 large eggs.
1 cup granulated sugar.
⅔ cup canned pumpkin puree Libby’s works perfectly for that classic Libby’s pumpkin roll flavor.
1 tsp vanilla extract.
For the cream cheese filling:
8 oz cream cheese softened.
1 cup powdered sugar.
6 tbsp unsalted butter softened.
1 tsp vanilla extract.
Optional additions:
Chopped pecans or walnuts sprinkled on the cake before rolling.
Caramel drizzle or cinnamon sugar for extra flavor.
Step-by-Step Instructions
Prep the pan
Preheat your oven to 375°F 190°C. Grease a 10×15-inch jelly roll pan, line it with parchment paper, and lightly grease the paper.
Mix the dry ingredients
In a small bowl whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
Make the batter
In a large bowl beat eggs and sugar until thick and pale. Add pumpkin puree and vanilla; mix until smooth. Gently fold in dry ingredients until just combined. The batter should be light and fragrant.
Bake the cake
Spread the batter evenly in the prepared pan. Bake for 13–15 minutes until the cake springs back when lightly touched.
Roll the cake
While still warm carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper. Starting at the short end, roll the cake up in the towel. Let cool completely.
Prepare the filling
Beat cream cheese butter, powdered sugar, and vanilla until smooth and fluffy.
Assemble the roll
Gently unroll the cooled cake. Spread the cream cheese filling evenly over the surface. Re-roll the cake without the towel into a tight log.
Chill & serve
Wrap in plastic wrap and refrigerate at least 1 hour before slicing. Dust with powdered sugar before serving for that signature pumpkin log roll look.

Keyword Pumpkin Roll With Cream Cheese

Tried this recipe?Let us know how it was!

Pro Tips & Variations

Roll while warm – Always roll the cake while it’s warm to avoid cracks. The towel helps hold its shape until cooled.
Flavor twists – Add a swirl of caramel or maple syrup to the filling for a sweeter variation. You can also fold in chopped nuts, chocolate chips, or even pumpkin spice for a stronger kick.
Pumpkin cinnamon rolls (easy variation) – Use the same cream cheese filling as a topping for homemade cinnamon rolls to create fluffy pumpkin cinnamon rolls easy style.
Dairy-free option – Swap the cream cheese and butter for vegan alternatives to create a plant-based version.
Storage tips – Wrap tightly in plastic wrap and refrigerate for up to 4 days. For longer storage, freeze for up to 2 months. To serve, thaw overnight in the fridge.

Serving Suggestions

This pumpkin roll with cream cheese filling easy recipe is perfect for:

Holiday desserts – A staple on Thanksgiving or Christmas tables, right alongside pies and cookies.
Elegant gatherings – Slice and dust with powdered sugar for a bakery-style pumpkin Swiss roll presentation.
Casual fall treats – Serve with hot coffee, chai tea, or a pumpkin spice latte for an afternoon pick-me-up.
Family-friendly baking – Kids love helping spread the cream cheese filling and rolling it into a classic homemade pumpkin roll.
Make it a pumpkin dessert buffet – Pair with pumpkin cheesecake, pumpkin log roll, or even baked pumpkin recipes like muffins and breads for a full fall dessert spread.

Frequently Asked Questions

Can I make pumpkin rolls ahead of time?
Yes! In fact, this dessert tastes even better after chilling. Prepare the roll a day before serving, refrigerate overnight, and dust with powdered sugar before slicing.

Can I freeze a pumpkin roll?
Absolutely. Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Why did my pumpkin roll crack?
This usually happens if you don’t roll the cake while it’s warm. Rolling right out of the oven helps set its shape.

Can I use fresh pumpkin instead of canned?
Yes! Just make sure your puree is smooth and not watery. Canned pumpkin (like Libby’s pumpkin roll) is often preferred for consistency.

What makes this the best pumpkin roll recipe?
It’s moist, spiced just right, and has that classic tangy cream cheese filling. Plus, it’s versatile—you can make it into a pumpkin log roll, add pecans, or even serve it alongside savory pumpkin dinner rolls for a full fall menu.