Name: Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 2 h 5 min
Cuisine: American
Ingredients: 3 eggs; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 teaspoon vanilla extract; 3/4 cup Libby’s 100% Pure Pumpkin (not pumpkin pie mix); 3/4 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; Powdered sugar for dusting (optional); 6 tablespoons unsalted butter; 6 ounces cream cheese, room temperature; 1 teaspoon vanilla extract; 1 1/2 cups powdered sugar; Pinch of salt

If you love cozy fall flavors and irresistible desserts, I’ve got a treat you simply can’t miss. This Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe is genuinely one of my all-time favorites—it’s soft, spiced just right, and that cream cheese filling with a browned butter twist? Absolute magic. When I first tried this recipe, I was hooked, and I promise you’ll find yourself making it for gatherings, holidays, or simply a special weekend indulgence.

❤️

Why You’ll Love This Recipe

Perfectly Moist & Spiced: The pumpkin and warm spices create a tender cake that’s bursting with autumn flavor.
Brown Butter Boost: The cream cheese filling gets an elevated, nutty depth thanks to the browned butter.
Impress Without Stress: Rolling the cake while warm is a simple trick that ensures no cracks and a stunning swirl.
Make-Ahead Friendly: You can prep components in advance and have dessert ready to go for your guests or family.

A close-up view of a single slice of a rolled cake with two layers: the outer layer is a soft, textured orange-brown sponge cake, and the inner layer is a smooth, creamy white filling swirled evenly throughout. The cake is placed upright on a white marbled rectangular board dusted lightly with powdered sugar. In the background, there are faint shapes of white pumpkins and cinnamon sticks on a white marbled surface, softly blurred to keep focus on the cake slice. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The blend of spices and pumpkin puree give this cake a lovely depth, while the brown butter in the filling makes it rich and creamy. I always recommend using fresh spices for the best flavor and real pure pumpkin—not pumpkin pie mix—to keep it authentic.

Eggs: They’re the base of the cake, giving structure and lift; I find room temperature eggs blend easier.
Granulated Sugar: Adds sweetness and helps the cake brown nicely.
Brown Sugar: Gives moisture and a faint molasses hint.
Vanilla Extract: Essential for that cozy warmth and balancing flavors beautifully.
Pure Pumpkin: Libby’s 100% pure pumpkin works great; just avoid pumpkin pie mix as it contains added sugars and spices.
All-Purpose Flour: Makes the cake tender but sturdy enough to roll.
Baking Powder & Baking Soda: The leaveners that help your cake rise perfectly without being dense.
Ground Cinnamon, Ginger, Cloves, Nutmeg: Classic pumpkin pie spices that make the cake feel like fall in every bite.
Salt: Just a pinch to balance sweetness and enhance all the flavors.
Powdered Sugar: For dusting at the end, adding a pretty snowy finish.
Unsalted Butter: This is browned for the filling, giving it that irresistible nutty flavor.
Cream Cheese: Make sure it’s room temperature so it blends smooth and creamy.
Powdered Sugar (for filling): Ensures the filling is sweet and silky without graininess.
Salt (for filling): Just a pinch to keep the richness in check.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I love most about this Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe is how easy it is to tailor it to your taste or dietary needs. I’ve even swapped out the filling here and there and added some extras for extra texture.

Nutty Twist: Adding toasted pecans or walnuts into the filling surprised my family—crunch meets creamy in the best way.
Chocolate Chip Boost: Sprinkling mini chocolate chips on the filling before rolling gave a fun surprise inside.
Gluten-Free Version: I swapped in a gluten-free all-purpose blend once and still got a beautiful rise and texture.
Spice Adjustments: Feel free to dial up or down the ginger or cloves depending on how punchy you like your spices.

How to Make Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe

Step 1: Prep Your Pan and Batter

Start by preheating your oven to 375°F and placing the rack in the center. I spray a 12×17-inch jelly roll pan generously with cooking spray and then line it with parchment paper, making sure it extends above all sides—this makes removing the cake sooo much easier. After that, beat the eggs for about a minute until fluffy, then mix in the sugars, vanilla, and pumpkin until everything is smoothly combined. Adding the dry ingredients last helps avoid over-mixing, so mix on low just until they’re incorporated.

Step 2: Bake the Cake and Roll While Warm

Pour your batter evenly into the pan, reaching all corners. Baking takes just 13-15 minutes—you’ll know it’s done when the cake springs back lightly and a toothpick comes out clean. Here’s a crucial tip: as soon as you remove the cake, flip the whole thing (parchment and all) onto your countertop and gently roll it up starting from the short side. Rolling while warm keeps the cake from cracking later and helps the final shape stay perfect. Let it cool completely rolled up on a rack for about 1.5 hours.

Step 3: Make the Brown Butter Cream Cheese Filling

This part is my favorite! In a saucepan over medium heat, melt your butter and then keep cooking until it foams and turns golden with those toasty brown bits—you can smell the nuttiness already, right? Chill it about 10 minutes until it’s soft but firm. Then, beat it together with room temperature cream cheese, vanilla, powdered sugar, and a pinch of salt until smooth and fluffy. This filling is luscious without being too heavy—the browned butter really elevates it.

Step 4: Assemble Your Roll and Chill

Unroll your cooled cake carefully and spread the filling evenly, leaving about half an inch clear at the edges. Re-roll the cake tightly but don’t stress if a little of the filling squeezes out—it happens, and it just makes it look homemade. Wrap the whole thing tightly in plastic wrap and pop it in the fridge for at least an hour. This step lets the flavors meld and the roll to firm up so slicing is clean.

Step 5: Serve and Enjoy!

When you’re ready to serve, unwrap and dust the top with a little powdered sugar for a pretty finish. Cut into slices about an inch thick to show off those gorgeous swirls of pumpkin cake and creamy filling. Trust me, your family and friends will be begging for seconds.

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Pro Tips for Making Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe

Roll While Warm: This prevents cracking and ensures an even swirl—don’t skip it!
Brown Butter Timing: Let your brown butter cool to a soft solid before mixing to avoid lumps in the filling.
Parchment Lining Hack: Cut diagonally across the corners of your parchment to make folding into the pan easier without creases.
Don’t Overbake: Check your cake at 13 minutes and watch carefully—overbaking makes it dry and cracks when rolling.

How to Serve Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe

Three slices of a pumpkin roll are placed separately on white plates, each slice showing two visible layers: a soft, brown pumpkin cake layer rolled around a creamy white filling layer in a spiral design. Each plate has a silver fork resting on its edge. Around the plates, there are several small white pumpkins placed on a white marbled surface, giving a clean and fresh autumn feel. The photo is bright with natural light, highlighting the texture of the cake and cream. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep it simple and dust with powdered sugar—it adds a lovely snowy sparkle. Sometimes I add a few toasted pecans or a light drizzle of caramel sauce for extra indulgence, which really takes it up a notch without overpowering the spice.

Side Dishes

This pumpkin roll pairs beautifully with whipped cream or a scoop of vanilla ice cream. For a cozy touch, I serve it alongside a hot cup of spiced chai or freshly brewed coffee—makes for the perfect autumn afternoon treat.

Creative Ways to Present

For holiday dinners, I like to plate slices on rustic wooden boards with sprigs of cinnamon sticks and fresh cranberries for a festive vibe. You can also slice and serve as finger desserts at parties, arranging them with little dollops of filling and a sprinkle of cinnamon on top—guests love the presentation!

Make Ahead and Storage

Storing Leftovers

I always wrap leftover pumpkin roll tightly in plastic wrap and store it in the refrigerator. It keeps great for up to 3 days, and the flavors actually deepen overnight, making each bite even better.

Freezing

If you want to freeze it, slice the roll first and then wrap the slices individually in plastic wrap and foil before freezing. It freezes wonderfully without losing shape or taste—perfect for prepping ahead of big gatherings.

Reheating

I like to thaw frozen slices overnight in the fridge and bring them to room temperature before serving. If you want a warm treat, a quick 15-second zap in the microwave softens it up beautifully without drying it out.

FAQs

Can I use canned pumpkin pie mix instead of pure pumpkin?

It’s best to stick with 100% pure pumpkin puree. Pumpkin pie mix already contains spices and sugar, which can throw off the balance of this recipe’s flavors and sweetness. Using pure pumpkin gives you a fresher, cleaner taste and better control over spice levels.
How do I prevent the cake from cracking when rolling?

Rolling the cake while it is still warm—right out of the oven—is key. The cake is more pliable then and won’t crack. Also, be gentle while rolling and use the parchment paper to help lift and roll smoothly.
Can I make the brown butter cream cheese filling ahead of time?

Absolutely! You can make the filling a day in advance and keep it covered in the fridge. Just give it a quick stir before spreading it on the cake to bring back that creamy texture.
What if I don’t have a jelly roll pan?

A 10×15-inch baking sheet works too, but keep in mind the cake will be thicker and might need an extra few minutes in the oven. Just watch carefully so it doesn’t overbake.
Is there a way to add more texture to the pumpkin roll?

Sprinkling mini chocolate chips or chopped nuts into the filling before rolling adds beautiful texture and flavor. I love adding toasted pecans for a bit of crunch and nutty contrast.

Final Thoughts

I genuinely adore this Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe because it brings that cozy, nostalgic feeling of fall right to your kitchen. It’s not complicated but feels special, with that velvety filling and tender pumpkin cake wrapped in a perfect swirl. I hope you enjoy making it as much as I do—and I can almost guarantee it’ll become a beloved favorite in your home too!