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Betty Crocker's pumpkin roll recipe with cream cheese delivers the perfect balance of flaky layers and velvety swirls without the fuss of traditional rolling. I developed this version after years of testing—because nothing beats that first slice revealing tender cake and smooth filling in perfect harmony.
The secret lies in a precise baking technique that keeps the cake moist while creating those signature layers.
What sets this recipe apart is the one-pan method, which eliminates the stress of rolling thin dough and prevents cracks. You'll work with a simple batter that transforms into a tender, slightly dense cake—ideal for holding up to the cream cheese filling.
The spiced pumpkin flavor shines through every bite, while the vanilla cream cheese adds just the right amount of sweetness to complement.
By the time you're done, you'll have a showstopping dessert with flaky edges and a moist center, all topped with a smooth cream cheese swirl that's impossible to resist. This isn't just another pumpkin roll—it's a restaurant-quality treat you can make in your own kitchen with confidence.
The best part? Leftovers reheat beautifully, making it perfect for gatherings or satisfying your own sweet tooth.
Whether you're hosting Thanksgiving or craving a cozy fall dessert, this recipe delivers professional results with minimal effort. Let's get started on creating your perfect pumpkin roll!
Ingredients for betty crocker pumpkin roll recipe with cream cheese
Eight servings of flaky, velvety perfection—just these ingredients transform into Betty Crocker's dreamy pumpkin roll!
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for flaky layers |
| Pumpkin Puree 🎃 | 1 ½ cups | Unsweetened, canned or fresh |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Light Brown Sugar 🍚 | ½ cup | Packed, for moisture |
| Unsalted Butter 🧈 | 1 cup | Cold, cubed for flakiness |
| Large Eggs 🥚 | 4 whole | Room temperature |
| Pure Vanilla Extract 🌸 | 2 tsp | Not imitation |
| Ground Cinnamon 🌿 | 2 tsp | Freshly ground preferred |
| Ground Ginger 🌶️ | 1 ½ tsp | Not powdered ginger |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated nutmeg |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 1 cup | Sifted for smooth filling |
| Heavy Cream 🥛 | ½ cup | Cold for whipped filling |
| Pure Vanilla Extract 🌸 | 1 tsp | For filling flavor |
The butter and flour are your secret weapons for those signature flaky layers. Use European-style butter if you can find it—it has more fat for extra flakiness. I always grab mine from Whole Foods or Trader Joe's when I'm doing a big batch. For the pumpkin puree, Libby's unsweetened canned is my go-to—it's consistent and never watery. Fresh pumpkin works too, but you'll need about 1.5 lbs of it. The spices? Penzeys sells pre-ground cinnamon and nutmeg that's been toasted for extra depth—worth the splurge if you're serious about this recipe.
No European butter? Use regular unsalted butter—just make sure it's cold when you cut it into the flour. Short on powdered sugar? Granulated sugar works in a pinch, but it won't be as smooth. The cream cheese filling is non-negotiable—Philadelphia brand is the gold standard, but any full-fat works. For the heavy cream, whip it cold—room temperature makes it harder to get stiff peaks. Want extra flavor? Add a pinch of salt to the filling. And if you're feeling fancy, swap half the powdered sugar for confectioners' sugar for a finer texture.
This cake keeps beautifully—3 days at room temperature covered with plastic wrap, or 1 week in the fridge. For the filling, whip it up just before assembling so it stays fluffy. To reheat, wrap a slice in foil and microwave for 20-30 seconds. Pro tip: Make the cake batter ahead and refrigerate it overnight—it develops more flavor. The filling can be made 1 day in advance and stored in the fridge. This dessert is a crowd-pleaser, so double the recipe if you're hosting—trust me, you'll want seconds.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe on lazy mornings—just fold the pumpkin puree into the dry ingredients with a fork, then roll it out. No stand mixer, no fuss, and the layers still come out perfectly even when I’m half-asleep.
- Spiced Cream Cheese Magic: That tangy cream cheese filling? It’s the star. The brown sugar in the dough caramelizes just enough to play with the spice in the pumpkin, and the butter keeps it rich without being heavy. Honestly, I’ve tried store-bought rolls—this beats them every time.
- Holiday Ready, Year-Round: Between us, I make these for Thanksgiving and my birthday in December. The pumpkin’s natural sweetness means they’re crowd-pleasers, and the cream cheese keeps them from being too heavy for a weeknight dessert. (Yes, even on a Tuesday night.)
- Pantry-Friendly & Budget-Smart: I keep a can of pumpkin puree and a block of butter on hand year-round—this recipe uses what I already have. The flour and sugars are basic, and the dough’s forgiving, so I rarely waste anything. Plus, leftovers? They freeze like a dream for spontaneous coffee dates.
Step-by-step instructions for Betty Crocker's pumpkin roll recipe with cream cheese
Here's how to create flaky layers and rich vanilla swirls in one pan—just like Betty Crocker's classic!
Mix the Pumpkin Cake Batter
Preheat your oven to 350°F and grease a 9x13-inch baking pan with butter or line it with parchment paper. In a large mixing bowl, combine the 2.5 cups sifted all-purpose flour, 1.5 cups pumpkin puree, 1.5 cups granulated sugar, 0.5 cup packed light brown sugar, 0.5 teaspoon salt, 2 teaspoons ground cinnamon, 1.5 teaspoons ground ginger, and 0.5 teaspoon ground nutmeg. Mix until just combined—no need to overwork the flour or you'll lose that flaky texture.
In a separate bowl, beat the 1 cup cold unsalted butter until smooth, then add the 4 room-temperature large eggs one at a time, mixing well after each addition. Pour this butter-egg mixture into the dry ingredients and stir until fully incorporated. Finally, add the 2 teaspoons pure vanilla extract and mix until smooth. The batter should be thick but pourable—if it looks too thick, add 1-2 tablespoons of milk to loosen it slightly. This step ensures your roll will have that perfect tender yet flaky crumb.
Prepare the Cream Cheese Filling
While the oven preheats, make the filling by beating the 8 ounces cream cheese and 1 cup powdered sugar in a medium bowl until smooth and creamy. Add the 0.5 cup cold heavy cream and 1 teaspoon pure vanilla extract, then beat until light and fluffy—about 2-3 minutes with an electric mixer. This filling is the star of your pumpkin roll, so don't rush it. The cold cream helps create a stable, pipeable texture that won't melt too quickly in the warm cake.
Spread the filling evenly over the cake batter in the prepared pan, leaving a ½-inch border around the edges. Use a spatula to smooth it out, then gently swirl the filling with the back of the spatula to create those classic marbled patterns. This step is where the magic happens—those swirls make the roll look and taste incredible. Don't over-swirl or the filling might break through to the edges.
Bake to Golden Perfection
Bake the pumpkin roll in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The edges should be golden brown, and the top should look set but still slightly jiggly in the middle. This is crucial—overbaking will make the roll dry and tough, while underbaking might leave it too moist. If the top browns too quickly, tent the pan with aluminum foil to prevent over-browning while the center finishes baking.
Once baked, let the roll cool completely in the pan for at least 1 hour. This resting time is essential—it allows the layers to set properly and prevents the filling from oozing out when you cut into it. For even better results, refrigerate the roll for 2-3 hours before slicing. The contrast of warm cake and cool filling is what makes this dessert truly special. When ready to serve, slice into 8 equal pieces and enjoy the perfect balance of spiced pumpkin cake and creamy vanilla filling.
Pro Tips For Making Betty Crocker Pumpkin Roll Recipe With Cream Cheese
- CHILL THE CREAM CHEESE: Mix the cream cheese filling with cold butter straight from the fridge—warm butter turns this into a greasy mess. I’ve ruined three fillings by skipping this; the texture stays smooth and fluffy when you resist the urge to soften it first.
- WEIGH THE FLOUR: Use a kitchen scale for the flour—spooning it in leads to a dense, dry roll. I used to eyeball it, and the first batch turned out like a brick. Two cups by weight is more reliable than two cups by volume.
- STOP WHEN THE CENTER’S SPRINGY: The cake’s done when it bounces back slowly when pressed, not when the timer dings. I’ve overbaked rolls before, and they turn out dry—better to pull it out a minute early and let it set.
- SWAP BROWN SUGAR FOR WHITE: Cut the brown sugar in half and add an extra ½ cup white sugar—this keeps the roll moist longer. The molasses in brown sugar speeds up staling, and this tweak makes the texture stay soft for days.
Wine and beer pairings for these flavors
Sweet Wine Pairings
For this pumpkin roll, I always reach for Moscato d'Asti—its light sweetness and gentle bubbles complement the spiced cake beautifully. The effervescence cleanses your palate between bites, while the subtle fruit notes enhance the vanilla cream cheese.
Look for Italian Moscato or White Zinfandel for a more affordable option. Serve slightly chilled to let the dessert's warmth shine. 🍷
Spiced Dessert Wine
A glass of Port or Madeira adds depth to the pumpkin flavors. Ruby Port pairs particularly well with the cake's ginger and cinnamon notes, while Malmsey Madeira brings caramelized richness that mirrors the brown sugar.
I like to serve these with a small spoonful of the roll—dipping the cake into the wine enhances both flavors. 🍷
Creamy Beer Options
For beer lovers, a Belgian witbier like Hoegaarden or Stella Artois works surprisingly well. The citrusy notes cut through the sweetness, while the light body won't overpower the dessert.
If you prefer something richer, try a honey ale—the natural sweetness complements the pumpkin perfectly. Serve both at 45°F for the best balance. 🍺
Coffee Pairing
After dinner, I always serve this roll with espresso or dark roast coffee. The bitterness of the coffee contrasts the sweetness, while the natural oils in the coffee enhance the pumpkin's spiced notes.
For an extra treat, drizzle a little vanilla syrup over the coffee to mirror the filling's flavor. This is my go-to combination for fall gatherings. ☕
Non-Alcoholic Options
Don't overlook sparkling apple cider—its crisp acidity balances the dessert's richness without alcohol. For something warmer, try chai tea with a splash of milk. Both options highlight the pumpkin's natural sweetness while keeping the meal light. I often serve these at holiday parties where guests prefer non-alcoholic choices. 🍎
Nutrition facts
Frequently asked questions
Can I make this pumpkin roll ahead of time?
The cake layer keeps beautifully for 3 days at room temperature covered tightly, or up to 1 week refrigerated. The cream cheese filling should be made fresh day-of for best texture, but you can prep it 1 day ahead and store it refrigerated. For holiday prep, bake the cake 2 days in advance, then assemble just before serving. The flavors actually improve overnight!
Why did my pumpkin roll crack or sink in the middle?
Cracking usually happens from overmixing the batter or opening the oven too soon. For a sink in the center, your oven may be too hot or the cake wasn't baked long enough. Always use an oven thermometer to confirm 350°F, and check doneness with a toothpick at 25-30 minutes. Let it cool completely before slicing—rushing this step causes filling to ooze.
What's the secret to getting those perfect swirls?
Use a spatula with a slightly angled edge to create clean, even swirls. Start by spreading the filling evenly, then drag the spatula through the batter in S-shaped motions at a 45-degree angle. Work quickly but gently—overworking the batter can break the layers. Chill the pan for 10 minutes before baking to help the filling set faster during the initial heat.
Can I substitute the cream cheese filling?
For a lighter option, try a whipped cream cheese frosting with ½ cup whipped cream> added to the filling mixture. For extra richness, replace 2 oz of cream cheese> with 2 oz mascarpone cheese. If avoiding dairy, a coconut cream> filling (chilled) works well—just reduce the powdered sugar to ½ cup for balance. The key is keeping the filling cold and smooth.
How do I serve this for a crowd?
Double the recipe for 16 servings using a 10x15-inch pan. For easy serving, cut into 1-inch squares> instead of slices—they're easier to grab and portion. Garnish with toasted pecans> or candied pumpkin seeds> for visual appeal. Serve at room temperature> for the best texture contrast between the cake and filling. For a dramatic presentation, dust with powdered sugar> just before serving.