Easy Pumpkin Rolls With Cream Cheese Filling

Q: What size pan do I need for a pumpkin roll recipe?

A standard 10x15-inch jelly roll pan is required for this pumpkin roll recipe. Using a different pan size will change the thickness of the cake and may make it difficult to roll without cracking. Always line the pan with parchment paper and spray it with non-stick spray before adding the batter.

By:

Sage Martinez

Published:

September 29, 2026

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Pumpkin Rolls

When I make these pumpkin rolls, I can still picture my mom’s kitchen counter covered in flour and powdered sugar, with a thin sheet of pumpkin batter cooling on the rack beside her.

She pulled out that rolling technique every year at Thanksgiving or Christmas, and I was her official helper. My job was to stand close, hand her the spatula, and watch a flat layer of spiced cake turn into a spiral.

This recipe makes pumpkin rolls, a soft spiced pumpkin cake wrapped around a cream cheese filling, and it has always felt like a festive fall party dessert to me. There is something about pumpkin pie spice in a warm kitchen that makes the whole house feel like the holidays, even when the weather outside is still pretending it is autumn.

My mom is the reason so much of my love of cooking and baking exists. She never used fancy equipment, just a bowl, a whisk, and the quiet confidence that things would work out.

Every year she made these rolls and let me help, and once they were filled and chilled, we wrapped them with bows on each end and delivered them to neighbors and friends. I have kept that tradition going.

Now I am the one tying the bows, and I still get the same little thrill when someone opens the door and smiles.

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PUMPKIN ROLLS

Carrying on that tradition is easy when the result is this good. You get a soft, tender pumpkin spice cake rolled around a rich cream cheese filling, and the whole thing slices into spirals that look like they came from a bakery case.

Fair warning, these rolls are tempting enough that you may look up and realize you have eaten most of the batch yourself. I have done it. I told myself I was only trimming the uneven end, and somehow half the roll had disappeared.

Bake them for the holiday memories, for the autumn spices, for the sweet pumpkin, or simply because your people deserve something homemade. If you are new to rolling a cake, take a breath.

The method is forgiving, and even a small crack disappears under a dusting of powdered sugar. They also travel beautifully, which is why they have always been my favorite thing to bring to a gathering.

Ingredients

This recipe comes together in two short parts, the pumpkin cake and the cream cheese filling. Here is everything you will need.

Pumpkin Roll

3 large eggs
1 cup granulated sugar
2/3 cup pumpkin puree, not pumpkin pie filling
1/2 teaspoon vanilla extract
3/4 cup all purpose flour
1 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt

One detail really matters here. Use pumpkin puree, not pumpkin pie filling. The pie filling is already sweetened and spiced, and it changes both the texture and the flavor of the cake.

Cream Cheese Filling

8 ounces cream cheese, softened
4 Tablespoons salted butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla extract

Softened cream cheese and softened butter blend into a filling that is smooth instead of lumpy, so set them out ahead of time if you can.

Instructions

Preheat the oven to 375 degrees F. Line a 10 x 15 inch jelly roll pan with parchment paper, spray the parchment paper with nonstick spray, and set the pan aside.

For The Pumpkin Rolls Batter

The batter itself takes only a few minutes, so the real skill here is in the rolling. Follow these steps in order.

In a large bowl, whisk the eggs for 30 seconds. Add the granulated sugar, pumpkin puree, and vanilla, then whisk until combined.
Add the flour, baking powder, pumpkin pie spice, and salt. Whisk until everything is smooth and fully combined.
Pour the batter onto the prepared jelly roll pan and spread it out evenly.
Bake for 15 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan from the oven.
This next step is hot, so be careful and wear oven mitts if you need them. While the cake is still hot, carefully roll it up starting at one of the short ends, keeping the parchment paper attached, and roll as tightly as you can.
Leave the rolled cake on the counter until it is completely cool, which takes a couple of hours.

The step that decides everything is rolling the cake while it is still hot. Warm cake bends, cool cake cracks.

For The Cream Cheese Filling

Once the cake has cooled to room temperature, make the cream cheese filling. In a medium bowl, combine the cream cheese, butter, powdered sugar, and vanilla, and mix until smooth and creamy.

Gently unroll the cooled cake while carefully removing the parchment paper. Go very slowly so you do not rip the cake. Spread the cream cheese filling evenly over the inside of the rolled cake, then roll the cake back up and cover it with plastic wrap. Refrigerate until chilled, then slice and serve.

The first time I unrolled a cake, I panicked at every little sound. Take your time, keep your hands flat, and trust that the filling will cover the small imperfections. It always does.

Servings

This recipe yields one pumpkin roll. The source does not state a number of servings per roll, so you are free to slice it as thick or as thin as you like.

For a small gathering I cut generous slices, and for a dessert table where there is a lot of competition, I go thinner so more people get a piece.

Storage and Reheating

Keep leftover pumpkin rolls in an airtight container in the refrigerator for up to 4 days. That chill does double duty, since it keeps the cream cheese filling fresh and helps the roll hold its shape so your slices come out clean.

They freeze well too. For longer storage, wrap the roll in plastic wrap, about two layers, and place it in a freezer safe zip top bag, then freeze for up to 2 months. Thaw it overnight in the refrigerator before slicing.

Pumpkin rolls are best served chilled. If you want a softer texture, let the slices stand at room temperature for about 10 to 15 minutes before serving. No reheating is needed, because this dessert is meant to be eaten cool.

Storage method	How long	How to do it
Refrigerator	Up to 4 days	Airtight container
Freezer	Up to 2 months	Two layers of plastic wrap inside a freezer safe zip top bag
Thawing	Overnight	Move the wrapped roll to the refrigerator

Holly’s Tips for the Best Homemade Pumpkin Rolls:

These are the little habits that turn a good roll into a great one. I learned most of them the hard way, so you do not have to.

Let the eggs, cream cheese, and butter sit out for about 30 minutes before you start. The batter mixes up smoother and the filling turns out creamy and free of lumps.
Measure the flour by spooning it into the cup and leveling it with a knife. Too much flour makes the cake dense instead of light and soft.
Bake just until a toothpick comes out clean. Overbaking dries the cake out and makes it far more likely to crack when you roll it.
Roll the cake immediately after baking, while it is still hot, with the parchment paper inside. This sets the shape and prevents cracks later.
Unroll the cooled cake slowly when you add the filling. Small cracks happen to everyone, and the filling plus a dusting of powdered sugar hides them nicely.
Use an offset spatula to spread a thin, even layer of cream cheese filling so the roll stays neat.
Chill the roll at least 1 to 2 hours before slicing. A well chilled roll cuts much cleaner.
Cut with a serrated knife and wipe the blade between cuts.
Dust with powdered sugar before serving to finish the look and conceal any imperfections.
If you use fresh pumpkin puree instead of canned, make sure it is thick. If it looks watery, strain it first.
These rolls can be made 2 to 3 days ahead and kept in the refrigerator, which makes them a calm choice for a busy holiday week.
For a gluten free version, use a 1 to 1 gluten free flour blend, check that your baking powder is gluten free, avoid overmixing, roll the cake while it is still warm, and watch the bake time so the cake does not dry out.

One last thought before you start. These pumpkin rolls are not a fussy project. They are a bowl of batter, a warm pan, and a few patient minutes with your hands. That is the whole magic, and it has been working in my family for years.

FAQs

What size pan do I need for a pumpkin roll recipe?

A standard 10×15-inch jelly roll pan is required for this pumpkin roll recipe. Using a different pan size will change the thickness of the cake and may make it difficult to roll without cracking. Always line the pan with parchment paper and spray it with non-stick spray before adding the batter.

How do I prevent my pumpkin roll from cracking?

The key to preventing cracks is to roll the pumpkin cake while it is still hot from the oven, with the parchment paper still attached. This trains the cake to hold a spiral shape. Also, take care not to overbake the cake, as a dry cake is more prone to cracking.

Can I make a pumpkin roll ahead of time?

Yes, pumpkin rolls are an excellent make-ahead dessert. You can prepare the finished, filled roll up to 2 to 3 days in advance and store it tightly wrapped in the refrigerator. For longer storage, wrap the roll in two layers of plastic wrap and place it in a freezer-safe bag; it can be frozen for up to 2 months and thawed in the refrigerator overnight.

How do I store leftover pumpkin roll?

Store leftover pumpkin roll slices in an airtight container in the refrigerator for up to 4 days. The roll is best served chilled, but you can let slices sit at room temperature for 10 to 15 minutes for a softer texture if desired. No reheating is necessary.

Easy Pumpkin Rolls With Cream Cheese Filling

Pumpkin Rolls

PUMPKIN ROLLS