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Betty Crocker's pumpkin roll with cream cheese delivers the perfect balance of spiced pumpkin cake and smooth cream cheese filling—a dessert that feels like autumn in every bite.
I've refined this recipe over years to ensure the crust stays tender while the filling remains velvety, with just the right amount of cinnamon warmth. The secret lies in precise measurements and a foolproof rolling technique that prevents cracking.
This classic pumpkin roll starts with a buttery, spiced cake batter that bakes into a tender base, ready for the signature cream cheese swirl. The filling is lightened with whipped cream cheese and powdered sugar, creating a smooth, pipeable texture that stays fresh even after chilling.
Most recipes skip the proper resting time, but I've found that letting the cake cool slightly before rolling makes all the difference.
By the time you're done, you'll have a golden-brown pumpkin roll with a perfectly rolled cake and a creamy, spiced filling that melts in your mouth. The aroma of cinnamon and nutmeg fills the kitchen as it bakes, promising a dessert that's both impressive and comforting.
Whether you're serving it at Thanksgiving or a cozy fall gathering, this recipe delivers every time.
Pro tip: Brush the cake layers with a simple syrup before rolling to keep the filling moist. Let's get baking!
Ingredients for betty crocker pumpkin roll recipe with cream cheese
Buttery cake, spiced pumpkin, and velvety cream cheese—this list brings autumn dessert magic to life.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Pumpkin Puree 🎃 | 1 cup | 100% pure, no spices added |
| Unsalted Butter 🧈 | 1 cup | Room temperature, softened |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Ground Cinnamon 🍃 | 1 ½ tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated if possible |
| Ground Ginger 🌶️ | ½ tsp | Freshly ground preferred |
| Baking Powder 🍞 | 2 tsp | Freshly opened |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure, not imitation |
| Cream Cheese 🧀 | 16 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth filling |
| Heavy Cream 🥛 | ½ cup | Cold for whipping |
| Simple Syrup 🍯 | ¼ cup | For brushing cake layers |
The pumpkin puree is non-negotiable here—Libby's 100% pure is my go-to, but any no-spice-added brand works. For the spices, Penzeys or bulk bins have the freshest ground cinnamon and nutmeg, which makes all the difference. The cream cheese? Philadelphia full-fat is the only way—it whips up lighter and stays creamier. If you're short on time, Wegmans or Kroger usually have pre-rolled cream cheese logs that save a step. And that butter? Plugrá or Land O'Lakes unsalted melts perfectly without any graininess.
No vanilla extract? Vanilla bean paste at half the amount works wonders. Running low on heavy cream? Whipped topping spray (like Reddi-wip) gives you the same airy texture without the fuss. The simple syrup can be made in 2 minutes—just heat equal parts sugar and water until dissolved, then cool. For the cake batter, sift the flour and baking powder together to avoid lumps. And if you're worried about cracking, brush the cake with syrup immediately after rolling—it locks in moisture and keeps everything cohesive.
The cake layers keep well for 2 days at room temperature, but the filling starts to separate after that. Wrap tightly in plastic and refrigerate for up to 5 days. For longer storage, freeze the assembled roll (unwrapped) for 3 months
Why You'll Love This Recipe
- I’ll be real: I often bake this on Sunday, then stash it in the fridge for the week. The cream cheese stays luscious, and the cake holds its shape—no soggy mess. Plus, the cost? A fraction of fancy bakery rolls. For the effort, it’s the most reliable dessert I’ve ever made.
- Pantry-Friendly Magic: I swear by this recipe because it uses what I already have—no weird specialty ingredients. That can of pumpkin puree sitting in my cupboard? Suddenly, it’s the star. The moment I mix in the butter and eggs, that spice cake batter transforms into something rich and tender without requiring a trip to the store.
- Spice & Cream Cheese Dream: Honestly, the flavor combo is chef’s kiss—warm pumpkin spice swirled with that tangy, velvety cream cheese. The cream cheese filling isn’t just sweet; it’s got this bright, almost buttery depth that cuts through the cake’s cozy spice. (Yes, even on a Tuesday night.)
- Holiday or Snack Attack: Between us, this roll is my go-to for Thanksgiving desserts, but it’s also the perfect after-dinner treat when I’m craving something special. Slice it thin, and it’s a showstopper at potlucks. Keep it whole, and it’s my secret weapon for satisfying a late-night sweet tooth—no one will guess it’s from a box mix.
Step-by-step instructions for betty Crocker's pumpkin roll recipe with cream cheese
Here's how to create that perfect swirled pumpkin roll with a tender cake and luscious cream cheese filling.
Prepare the Cake Batter
Preheat your oven to 350°F and line a 15x10-inch jelly roll pan with parchment paper, leaving an overhang on the long sides. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 2 tsp baking powder, 1.5 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, and 0.5 tsp salt. Whisk until evenly distributed and set aside.
In a separate large bowl, cream together the 1 cup unsalted butter and 1.5 cups granulated sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the 4 whole large eggs, one at a time, mixing well after each addition. Stir in the 1 cup pumpkin puree and 1 tbsp vanilla extract until fully combined. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. The batter should be smooth and slightly thick.
Bake and Roll the Cake
Pour the batter evenly into the prepared jelly roll pan and spread it out to the edges. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Immediately after removing from the oven, invert the cake onto a clean kitchen towel sprinkled with powdered sugar to prevent sticking. Gently peel off the parchment paper and let the cake cool completely on the towel, about 10 minutes. This helps prevent cracking when you roll it later.
While the cake is still warm but cool enough to handle, carefully roll it up starting from the long side of the pan, using the towel to help guide it. Let it cool completely before unrolling to spread the filling.
Make the Cream Cheese Filling
In a medium bowl, beat the 16 oz cream cheese and 2 cups powdered sugar together using an electric mixer until smooth and creamy, about 2-3 minutes. Add the 0.5 cup heavy cream and mix until fully incorporated. The filling should be thick but spreadable. If it's too thick, add a few drops of milk to reach your desired consistency.
Once the cake has cooled completely, unroll it gently and spread the cream cheese filling evenly over the surface, leaving a ½-inch border uncovered. Re-roll the cake tightly, starting from the long side, and place it seam-side down on a serving platter.
Brush with Simple Syrup and Serve
Brush the top of the rolled cake with the 0.25 cup simple syrup using a pastry brush. This adds moisture and enhances the flavor. Chill the cake in the refrigerator for at least 2 hours before slicing to allow the filling to set and the flavors to meld.
Slice into 8 equal pieces and serve chilled. The cake should have a tender, moist crumb with a perfect balance of pumpkin spice, and the cream cheese filling should be smooth and rich. Enjoy your homemade pumpkin roll with a cup of coffee or tea for the ultimate fall treat!
Pro Tips For Making Betty Crocker Pumpkin Roll Recipe With Cream Cheese
- Measure Butter Cold: Pull that butter straight from the fridge—no softening needed. I used to melt it first, and the dough turned out greasy and hard to handle. Cold butter creates flaky layers when mixed with the flour, and the final roll won’t be dense or tough.
- Sift the Flour Twice: Don’t just dump it in. Sift the flour first to aerate it, then sift it again right before mixing with the wet ingredients. This prevents lumps and ensures even distribution of sugar and spices, which makes the texture smoother and the flavor more consistent.
- Don’t Overmix the Batter: Mix just until combined—about 20 seconds after the flour disappears. I learned this the hard way when my first batch turned out chewy and dense. Overworking the batter develops the gluten, and that’s the last thing you want in a light, tender pumpkin roll.
- Use Room-Temp Eggs: Take the eggs out of the fridge 30 minutes before using. Cold eggs can cause the batter to curdle when mixed with the warm pumpkin puree, leading to a grainy texture. Room-temp eggs blend in smoothly and keep the roll’s crumb soft.
Troubleshooting your betty crocker pumpkin roll recipe with cream cheese
Cracked Cake Crisis
If your pumpkin roll cracks while baking or rolling, don’t panic—this happens to even the best bakers. The fix? Brush the cake with simple syrup immediately after rolling (not before!). The moisture helps seal the layers and prevents further separation.
I’ve also found that rolling the cake while still slightly warm (but not hot) reduces stress on the batter. For extra insurance, chill the rolled cake for 10 minutes in the fridge before adding filling—this creates a firmer base. 💫
Filling Too Thick or Runny
Cream cheese filling can be finicky—too thick and it won’t spread smoothly; too runny and it’ll pool. For perfect consistency, whip the cream cheese with powdered sugar until light and fluffy, then fold in the heavy cream gradually.
If it’s still too thick after mixing, add 1 tsp milk at a time until it reaches a spoonable but pipeable texture. Pro tip: Use a stand mixer for 3-4 minutes to ensure even aeration. Overmixed filling? Chill it for 15 minutes before spreading—it’ll firm up just enough. ⚡
Dry Cake Texture
A dry pumpkin roll usually means one of two things: overbaking or too much flour. First, check your oven temp—350°F is critical. If your cake pulls away from the edges too quickly, reduce baking time by 1-2 minutes.
For moisture, brush the baked cake with simple syrup before rolling (not after). I also swear by folding in ¼ cup sour cream to the batter for extra tenderness. Store-bought pumpkin puree can vary in moisture—if yours seems dry, add 1 tbsp milk to the batter. 🌾
Filling Separates After Chilling
This happens when the filling isn’t stable enough to hold its shape. To prevent it, whip the cream cheese until completely smooth—no lumps!—and chill the filling for 30 minutes before spreading. For extra stability, add 1 tsp unflavored gelatin (dissolved in 1 tbsp warm water) to the filling mixture.
If separation still occurs, rewhip the filling with a hand mixer before spreading and press the cake layers together firmly while rolling. A light dusting of powdered sugar between layers can also act as a glue. 🧀
Uneven Rolling or Lopsided Shape
Rolling a pumpkin roll is trickier than it looks! Start by using a long, flexible spatula to guide the cake as you roll. If the edges curl up, gently press them down with your fingers.
For a straighter roll, roll from the short end (not the long side) to create tension. If your cake won’t stay rolled, chill it for 10 minutes before adding filling—this helps the layers hold together. For extra security, secure the ends with toothpicks before chilling. 💡
Syrup Doesn’t Absorb
If your simple syrup pools on top instead of soaking in, the cake might be overbaked or too dry. For better absorption, brush the syrup on in thin layers, letting each layer absorb for 1-2 minutes before adding more.
I also recommend warming the syrup slightly (not hot) to help it penetrate faster. For a moisture boost, mix 1 tbsp melted butter into the syrup before brushing.
If the cake still resists, let it sit at room temp for 10 minutes before brushing—this opens up the crumb structure. 🍯
Nutrition facts
Frequently asked questions
Can I substitute regular cream cheese for the filling?
For best results, use full-fat cream cheese like Philadelphia. It whips up lighter and stays creamier. If you only have low-fat, add 1 extra tablespoon of powdered sugar and whip for an additional 1-2 minutes to compensate for the reduced fat content.
How do I prevent the cake from cracking when rolling?
Let the cake cool completely on the towel before rolling, and use a long flexible spatula to guide it. Brush with simple syrup immediately after rolling to seal the layers. Chill the rolled cake for 10 minutes before adding filling to create a firmer base.
Can I make this ahead of time?
Bake the cake layers and make the filling 1 day ahead. Store wrapped at room temperature for 2 days or refrigerate for 5 days. For longer storage, freeze the assembled roll (unwrapped) for up to 3 months. Thaw at room temperature before serving.
What's the secret to a perfectly smooth filling?
Whip the cream cheese and powdered sugar until completely smooth—no lumps! Add the heavy cream gradually while mixing. For extra stability, chill the filling for 30 minutes before spreading. If it's too thick, add 1 tsp milk at a time until it reaches a pipeable consistency.
Can I use a different spice blend?
This recipe relies on classic pumpkin spices, but you can adjust slightly. For example, swap 0.25 tsp ginger for 0.25 tsp cardamom or add 0.25 tsp cloves for warmth. Just keep the total spice amount to 2.5 tsp (including nutmeg).