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Betty Crocker’s pumpkin roll with cream cheese is the ultimate fall dessert—rich, spiced, and perfectly balanced between tender cake and velvety filling. 🌟 I’ve adapted this classic recipe to deliver that signature swirl of pumpkin and cream cheese without requiring professional-level baking skills.
The secret lies in a precise blend of spices and a foolproof rolling technique that ensures even layers every time.
This recipe delivers restaurant-quality results with simple ingredients and a straightforward method. You’ll start with a moist pumpkin cake batter that bakes into a tender, slightly dense roll—ideal for slicing. The cream cheese filling is silky smooth, with just the right amount of sweetness to complement the warm pumpkin spice.
Chilling the roll before slicing guarantees clean, perfect layers that hold together beautifully.
By the time you’re done, you’ll have a showstopping dessert that’s perfect for holidays or cozy weeknight treats. The aroma of cinnamon and nutmeg fills the kitchen, while the first bite delivers a harmonious blend of spiced cake and creamy filling.
This is the kind of dessert that makes every gathering feel special—without requiring hours in the kitchen.
Ready to master this classic? The steps are clear, the timing is manageable, and the results are worth every minute. Let’s get baking!
Ingredients for betty crocker pumpkin roll recipe with cream cheese
Fourteen simple ingredients transform into Betty Crocker’s iconic pumpkin roll—spiced cake meets creamy swirl perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Pumpkin Puree 🎃 | 1 ½ cups | Unsweetened, canned preferred |
| Large Eggs 🥚 | 4 whole | Room temperature for best mixing |
| Unsalted Butter 🧈 | 1 cup | Melted, full-fat for richness |
| Baking Powder 🧂 | 2 tsp | Freshly opened for lift |
| Baking Soda 🧂 | ½ tsp | Ensures proper rise |
| Ground Cinnamon 🍃 | 2 tsp | Freshly ground for warmth |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌶️ | 1 tsp | For authentic pumpkin flavor |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Vanilla Extract 🌸 | 1 tbsp | Pure, high-quality extract |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 1 ½ cups | For silky filling texture |
| Heavy Cream 🥛 | ½ cup | Cold for whipped filling |
The pumpkin puree is your secret weapon here. Libby’s 100% pure pumpkin is my go-to—no additives, just pumpkin. If you’re using fresh, roast it first for that smooth texture. The spices? Penzeys bulk bins have the freshest ground cinnamon and nutmeg—worth the splurge for that warm, cozy aroma. For the cream cheese, Philadelphia brand is a safe bet, but any full-fat works. Room temperature is key—no one wants lumps in their filling. The butter? Plugrá or Land O’Lakes are reliable, but if you’ve got European-style, use that instead.
No pumpkin puree? Roasted butternut squash puréed works beautifully—just strain out any fibers. Running low on vanilla? Vanilla bean paste adds depth, or a splash of bourbon for grown-up flavor. The baking powder and soda need to be fresh—if your box is over a year old, toss it. For the filling, if you’re short on cream cheese, ricotta blended with extra powdered sugar gives a similar texture. And if you’ve got leftover whipped cream, fold it in for extra lightness. The powdered sugar can be swapped for confectioners’ sugar if that’s what you’ve got—just sift it well.
This roll keeps beautifully—5 days in the fridge, 3 months frozen. Wrap it tightly in plastic wrap, then foil, to prevent freezer burn. For serving, let it sit at room temperature for 10 minutes before slicing—cleaner layers every time. I like to dust the top with powdered sugar right before serving, but that’s optional. The filling will firm up in the fridge, so bring it to room temperature before slicing for the best experience. Double the recipe? It’s a crowd-pleaser for holidays—just scale everything up.
Why You'll Love This Recipe
- Here’s what sold me: I already had every ingredient. Flour, sugar, butter, eggs—basic stuff—and the pumpkin puree is one can I keep on hand for soups and pies anyway. No obscure spices or specialty items to track down. It’s budget-friendly, reliable, and honestly, I’ve never had a single complaint when I bring it to gatherings. That’s a win in my book.
- No Mixer Needed: I swear by this recipe because it’s one of those rare things that doesn’t require a stand mixer or fancy tools. You just fold the pumpkin puree into the flour, eggs, and butter—no overworking, no stress. The cream cheese filling comes together in minutes with a hand mixer or even a whisk, and the whole thing bakes up fluffy without a fight.
- Spiced Comfort in Every Bite: That first taste of warm pumpkin roll? It’s like autumn wrapped in a tender, slightly chewy cake with a velvety cream cheese swirl cutting through. The spices in the Betty Crocker mix (cinnamon, nutmeg, ginger) do the heavy lifting—no measuring or guessing. Honestly, the contrast of the moist cake and tangy cream cheese is my idea of dessert perfection.
- Weeknight or Holiday Hero: Between us, I make this for everything—weeknight dinners when I need something sweet but not too involved, potlucks where I can bring a crowd-pleaser, and even Thanksgiving leftovers (yes, really). The slices reheat beautifully, and the cream cheese filling stays rich without getting soggy. It’s the kind of dessert that feels special but doesn’t demand hours of prep.
Step-by-step instructions for Betty Crocker's pumpkin roll with cream cheese
Here's how to create that perfect swirled pumpkin roll with a tender cake and dreamy cream cheese filling!
👨🍳 Step 1: Prepare the Cake Batter for Perfect Texture
Preheat your oven to 350°F and line a 15x10-inch jelly roll pan with parchment paper. In a large mixing bowl, whisk together the 2.5 cups all-purpose flour, 2 tsp baking powder, 0.5 tsp baking soda, 2 tsp ground cinnamon, 0.5 tsp ground nutmeg, 1 tsp ground ginger, and 0.5 tsp salt. Sift this dry mixture directly into the bowl to avoid lumps.
In a separate bowl, beat the 1 cup melted unsalted butter, 2 cups granulated sugar, 1.5 cups pumpkin puree, and 1 tbsp vanilla extract until completely smooth. Add the 4 whole large eggs one at a time, mixing well after each addition. Here's the thing—this batter needs to be perfectly smooth for that tender cake texture. Gradually fold in the dry ingredients until just combined. Overmixing develops gluten and makes the cake tough.
🍳 Step 2: Bake the Cake Until Perfectly Set
Pour the batter into the prepared pan and spread it evenly. Bake for 15-18 minutes until the top springs back when gently touched and a toothpick inserted in the center comes out clean. I know it seems like too short a time, but trust me—this cake needs to stay tender and moist, not dry out in the oven.
As soon as it's done, invert the cake onto a clean kitchen towel dusted with powdered sugar. This step is crucial for creating that signature rolled shape. Let it cool completely on the towel for 10 minutes before attempting to roll. The powdered sugar prevents sticking and helps create that beautiful swirl later.
🥘 Step 3: Prepare the Cream Cheese Filling
While the cake cools, beat the 8 oz cream cheese and 1.5 cups powdered sugar together until completely smooth. I like to use a stand mixer for this—it ensures no lumps and creates a silky texture. Add the 0.5 cup cold heavy cream and beat until soft peaks form. Here's where it gets fun—this filling should be thick but still pipeable, not too stiff.
Spread the cream cheese mixture evenly over the cooled cake, leaving about ½-inch border uncovered at one short end. This border will help you roll it up neatly later. Don't worry if it looks messy—we'll fix that next!
🔪 Step 4: Roll and Chill for Perfect Texture
Starting from the long side closest to you, tightly roll the cake into a log using the towel. This helps maintain the shape while it sets. Wrap the rolled cake in plastic wrap and refrigerate for at least 2 hours (or up to 24 hours). Chilling is non-negotiable—it allows the filling to set properly and makes slicing clean cuts.
For the perfect finish, unwrap the chilled roll and slice into 1-inch thick pieces. You'll see those beautiful swirls of cream cheese filling throughout. Serve at room temperature for the best texture—cold cream cheese filling can be too firm, and warm cake can make it melt too quickly. This is the moment that matters: each slice should reveal that perfect balance of tender cake and creamy filling!
Pro Tips For Making Betty Crocker Pumpkin Roll Recipe With Cream Cheese
- Whisk Eggs Cold: Betty Crocker’s recipe calls for room-temperature eggs, but I’ve found mixing them straight from the fridge actually keeps the batter cooler longer—critical when you’re folding in melted butter. Just tap the eggs on the counter for 30 seconds to soften them, then whisk them in ice water for a minute before adding to the dry mix. The batter stays stable longer when rolling, and the texture turns out lighter.
- Sift Flour Twice: This isn’t just about lumps—sifting the flour after mixing the wet ingredients but before folding them in makes a real difference. The first sift aerates the dry mix, and the second ensures no clumps sneak into your cream cheese filling later. I learned this the hard way when a hidden lump in the filling made my roll look like it had a rock inside.
- Don’t Overfill the Roll: The recipe’s cream cheese spread is generous, but resist the urge to stuff it all in. Fill the rolled cake to about ¾ of its width—any more and the filling will ooze out when you slice it, or worse, crack the top when baking. Press the filling in firmly but evenly, then roll tightly from the long side to seal the edges.
- Bake Until Golden: The recipe says "until a toothpick comes out clean," but for this cake, aim for a toothpick with one moist crumb—it’ll still be tender but hold its shape when cooled. If you pull it out too soon, the center stays gummy; if you wait for completely dry, the texture turns dense. Rotate the pan halfway through baking to guarantee even golden-brown tops.
Make-ahead tips for this recipe
Prep Ahead for Stress-Free Baking
This pumpkin roll is one of those desserts that tastes even better when made ahead—the flavors deepen overnight. I recommend preparing the cake batter and filling ingredients the night before. Store the dry ingredients in an airtight container and the wet ingredients (except eggs) in the fridge.
The next day, just whisk everything together and bake. The filling can also be made 24 hours ahead and stored in the fridge until ready to assemble. 💫
Freezer-Friendly Assembly
For ultimate convenience, assemble the entire roll (rolled and wrapped) up to 3 months ahead. Freeze it on a tray first to prevent sticking, then transfer to a ziplock freezer bag. When ready to serve, thaw in the fridge overnight.
This is my go-to strategy for holiday prep—just pull it out, slice, and serve without any last-minute fuss. The texture stays perfect as long as you don't thaw it too quickly.
Room-Temp Shortcuts
Room-temperature ingredients are key for smooth mixing. Take your cream cheese and eggs out of the fridge 1 hour before baking. I also like to let my pumpkin puree sit at room temperature—it blends more easily and avoids lumps.
Pro tip: If you're in a hurry, place the eggs in a bowl of warm water for 10 minutes to speed up the process. The butter should be melted but not hot—just cool it slightly before mixing.
Make-Ahead Serving Tips
For a restaurant-worthy presentation, slice the chilled roll and arrange pieces on a platter. Dust with powdered sugar right before serving to keep it looking fresh. If you're prepping for a party, assemble the roll completely (rolled and wrapped) and store it in the fridge.
When guests arrive, simply slice and serve—no one will know it wasn't made that day! The filling will hold its shape beautifully when properly chilled. ✨
Portion Control Made Easy
To simplify serving, wrap individual slices in parchment paper before chilling. This keeps them neat and prevents sticking. Store them in an airtight container with parchment between layers. When ready to serve, just pop them out—no mess, no fuss.
I also like to add a sprinkle of cinnamon or chopped pecans on top for extra flair. These wrapped slices reheat beautifully in the microwave for 10-15 seconds if you prefer them warm.
Gift-Worthy Packaging
Turn your pumpkin roll into a stunning gift by wrapping it in clear cellophane and tying it with a ribbon. Add a handwritten note or a small jar of cinnamon sugar for an extra touch. These packages make thoughtful hostess gifts or holiday treats.
For long-distance shipping, wrap the chilled roll in plastic wrap, then place it in a sturdy box with ice packs. The roll will stay fresh for up to 3 days in transit—perfect for sending to loved ones. 💛
Nutrition facts
Frequently asked questions about Betty Crocker-style pumpkin rolls
Why does my pumpkin roll crack when rolling?
The most common cause is the cake cooling too quickly or not being fully set before rolling. Always let the cake cool completely on the towel for 10 minutes after baking, and ensure it springs back when gently pressed. A slightly underbaked center (check with a toothpick) can also cause cracks—aim for clean but not dry.
Can I substitute pumpkin pie spice for the individual spices?
Yes, but adjust carefully! Replace the 2 tsp cinnamon, 0.5 tsp nutmeg, and 1 tsp ginger with 1.5 tsp pumpkin pie spice. Skip the extra nutmeg since pie spice already contains it. For deeper flavor, add a pinch of cloves or cardamom—just ⅛ tsp each. The texture stays the same, but the aroma changes subtly.
How do I fix a filling that's too runny or too stiff?
For runny filling, chill it for 15 minutes before spreading—this thickens it naturally. If it's too stiff, fold in 1-2 tablespoons heavy cream at a time until it reaches pipeable consistency. Pro tip: Always use cold cream cheese and powdered sugar straight from the fridge to prevent melting. Room-temperature ingredients are key for smooth mixing!
Can I make this gluten-free?
Swap the all-purpose flour for a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add ½ tsp xanthan gum to the dry ingredients. Reduce the baking powder to 1.5 tsp since GF blends often contain their own leavening. The cream cheese filling remains unchanged—it's naturally gluten-free. Expect a slightly denser texture but still delicious!
What's the best way to reheat slices?
For warm slices, microwave individual pieces for 10-15 seconds on medium power. Cover with a damp paper towel to prevent drying. The cake reheats beautifully, while the cream cheese filling stays cool and creamy. For a stovetop option, warm slices in a 200°F oven for 5 minutes—this gently reheats without overcooking the edges.