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Betty Crocker's pumpkin roll recipe delivers the perfect balance of spiced pumpkin cake and smooth cream cheese filling—a dessert that feels like autumn in every bite. 🍂 I've perfected this recipe over years of baking, ensuring the roll stays tender yet sturdy enough to slice cleanly, with a cream cheese filling that's neither too sweet nor too tangy.
The secret lies in precise measurements and a few professional techniques that make all the difference.
What sets this recipe apart is its foolproof method—no guesswork, just reliable results. You'll start with a simple boxed mix (or homemade batter) that transforms into a moist, flavorful cake base.
The cream cheese filling is where the magic happens, requiring just the right balance of cream cheese, powdered sugar, and vanilla to create that signature tangy-sweet swirl. Rolling and baking require patience, but the reward is a dessert that looks impressive yet comes together with minimal effort.
By the time you slice into this pumpkin roll, you'll have a dessert that's golden and fragrant on the outside, with a tender crumb and a velvety cream cheese center that melts with every bite.
The spices—cinnamon, nutmeg, and ginger—infuse the cake with warm, comforting flavors, while the cream cheese adds a rich contrast. This is the kind of dessert that feels special enough for holidays but easy enough for a cozy weeknight treat.
Serve it chilled with a dusting of powdered sugar or a dollop of whipped cream for the full experience. Whether you're baking for a gathering or simply craving a taste of fall, this recipe delivers every time. Let's get started on creating your perfect pumpkin roll.
Ingredients for betty crocker pumpkin roll recipe with cream cheese
Eight simple ingredients transform into golden, spiced swirls with velvety cream cheese filling.
| Ingredient | Amount | Notes |
|---|---|---|
| Betty Crocker Spiced Pumpkin Cake Mix 🍰 | 1 box | For moist cake base |
| Large Eggs 🥚 | 4 whole | Room temperature preferred |
| Unsalted Butter 🧈 | ½ cup | Melted, full-fat for richness |
| Canned Pumpkin Puree 🎃 | 1 cup | Not pumpkin pie filling |
| Granulated Sugar 🍚 | ¼ cup | For cake batter |
| Vanilla Extract 🍯 | 1 tbsp | Pure, not imitation |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 1 ½ cups | Sifted for smooth filling |
| Heavy Whipping Cream 🥛 | ½ cup | Cold, for filling |
| Ground Cinnamon 🌿 | 1 tsp | For cake batter |
| Ground Nutmeg 🌿 | ½ tsp | Freshly grated preferred |
| Ground Ginger 🌿 | ½ tsp | For warm spice |
| Salt 🧂 | ¼ tsp | Fine sea salt |
| Powdered Sugar 🍚 | ½ cup | For dusting top |
The cake mix is the secret weapon here—Betty Crocker's spiced pumpkin version has just the right balance of pumpkin and spices without needing extra ingredients. Grab the large box (not the mini version) since it's easier to roll. I always check the expiration date—fresh mix makes a moister cake. For the pumpkin, Libby's or Storebrand cans work perfectly, but skip anything with added spices or sugar. The cream cheese? Philadelphia full-fat is my go-to—it's smooth and never grainy. If you're using block cream cheese, let it sit out for at least 2 hours before mixing.
No cake mix? Homemade batter works too—just mix 1.5 cups flour, 1 tsp baking powder, 1 tsp baking soda, 1 tsp salt, 1 cup pumpkin, 0.5 cup melted butter, 0.75 cup sugar, 2 eggs, and 1 tbsp vanilla. Short on powdered sugar? Granulated sugar works in a pinch, but sift it well to avoid lumps. The filling can be made ahead—up to 2 days in advance—just cover it tightly and refrigerate. For extra flavor, add 0.5 tsp vanilla bean paste to the filling (trust me, it's worth it). If you're not a fan of nutmeg, extra cinnamon works too—just bump it up to 1.5 tsp.
This roll keeps beautifully—up to 5 days in the fridge once fully cooled. For longer storage, freeze the unrolled log for up to 3 months. Wrap it tightly in plastic wrap, then foil, to prevent freezer burn. When ready to serve, thaw overnight in the fridge. The best part? It tastes even better the next day as the flavors meld. I always make a double batch—half for now, half for later. Dust with powdered sugar right before serving so it doesn't clump. Serve with whipped cream or a dollop of vanilla ice cream for the full experience.
Why You'll Love This Recipe
- Pantry Magic: I swear by this recipe because it turns five ingredients into something special—no fancy techniques, just mixing, rolling, and baking. The cake mix does half the work, and the pumpkin puree adds that signature cozy flavor without extra fuss.
- Cream Cheese Bliss: That tangy, velvety cream cheese filling? It’s the star. Spread it between the cake layers and roll it up, and suddenly you’ve got a dessert that tastes like fall in every bite. Honestly, the first time I made this, I ate half of it before it even cooled.
- Weeknight Hero: This isn’t just for holidays—it’s my go-to when I need something impressive but quick. Make it on a Sunday, slice it up, and it’ll still taste fresh days later. Perfect for lunchboxes, office treats, or when you’re craving something sweet but don’t want to bake from scratch.
- Budget-Friendly Luxury: You’d pay $20 for a single slice at a bakery, but this recipe costs pennies. Canned pumpkin, a boxed mix, and a block of butter? That’s it. And the leftovers? They disappear faster than you can say “seconds, please.”
Step-by-step instructions for Betty Crocker's pumpkin roll recipe
Here's how to create that perfect swirl of pumpkin cake and cream cheese filling.
👨🍳 Step 1: Prepare the Pumpkin Cake Batter
Preheat your oven to 350°F and line a 15x10-inch jelly roll pan with parchment paper, leaving a 2-inch overhang on the long sides. This will help you roll the cake later without tearing.
In a large bowl, whisk together the 1 box Betty Crocker Spiced Pumpkin Cake Mix, 1 cup canned pumpkin puree, 0.5 cup melted unsalted butter, 4 whole large eggs, 0.25 cup granulated sugar, 1 tbsp vanilla extract, 1 tsp ground cinnamon, 0.5 tsp ground nutmeg, 0.5 tsp ground ginger, and 0.25 tsp salt until smooth and well combined. The batter should be thick but pourable—if it's too thick, add 1-2 tablespoons of water.
Pour the batter evenly into the prepared pan and spread it out completely. Tap the pan gently on the counter to remove any air bubbles. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean. The edges should be golden brown, but the center should still look slightly underbaked—it'll finish cooking as it cools.
🍳 Step 2: Make the Cream Cheese Filling
While the cake bakes, prepare the filling by beating the 8 oz cream cheese and 1.5 cups powdered sugar together in a medium bowl until completely smooth. I like to use a hand mixer for this step—it ensures no lumps remain in the cream cheese.
In a separate chilled bowl, whip the 0.5 cup heavy whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. The filling should be light and fluffy—if it's too thick, you can add 1 teaspoon of milk to loosen it slightly. Cover and refrigerate until ready to use.
🥘 Step 3: Assemble and Roll the Pumpkin Roll
Immediately after removing the cake from the oven, invert it onto a clean kitchen towel dusted with 0.5 cup powdered sugar. Let it cool completely on the towel—this prevents sticking and makes rolling easier. The cake should cool to room temperature, which takes about 10-15 minutes.
Once cooled, peel off the parchment paper and spread the cream cheese filling evenly over the surface of the cake, leaving about a ½-inch border uncovered. Using the towel to help, carefully roll the cake up starting from one of the short ends. The towel helps grip the cake and prevents it from sticking to your hands.
⏰ Step 4: Chill and Serve
Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 4 hours or overnight. This chilling time allows the flavors to meld and the cake to set properly. The longer it chills, the more pronounced the pumpkin flavor becomes.
Before serving, carefully unwrap the cake and dust the top generously with additional powdered sugar using a fine-mesh sieve. Slice into 8 equal pieces and serve at room temperature. The contrast between the warm spiced cake and cool cream cheese filling makes each bite perfect!
Pro Tips For Making Betty Crocker Pumpkin Roll Recipe With Cream Cheese
- Preheat to 350°—Not 375°: The box might suggest 375° for a quick bake, but pumpkin cake needs patience. Stick with 350° for even cooking—375° will dry out the edges before the center sets, leaving you with a sad, cracked roll. Trust me, the extra 25° makes a real difference when unrolling.
- Whisk Eggs Until Foamy: Don’t just crack and stir—whisk those eggs until they’re thick and pale, with soft peaks forming. This lightens the batter, making the roll tender instead of dense. I used to skip this, and the result was always heavier than it needed to be.
- Chill the Batter 10 Minutes: After mixing, let the batter sit covered for 10 minutes before baking. This relaxes the gluten, so the roll doesn’t crack open like a stubborn door when you roll it up. Yes, it’s tempting to bake immediately, but this small wait saves you from a ruined shape.
- Brush Layers with Simple Syrup: Skip the store-bought glaze—dissolve ¼ cup sugar in 2 tablespoons water, heat until dissolved, then brush between cake layers and the top. It keeps the roll moist longer than cream cheese alone, and it’s a fraction of the effort. (Pro tip: Warm the syrup slightly so it soaks in faster.)
Essential equipment for this dish
Jelly Roll Pan
A 15x10-inch jelly roll pan is essential for this recipe—it's the perfect size for rolling the cake without tearing. I recommend using a light-colored, non-stick pan (like Wilton Perfect Results) to prevent burning.
If your pan isn't non-stick, line it with parchment paper with a 2-inch overhang on the long sides. This extra paper makes rolling the cake effortless later. 🥖
Mixing Tools
For the cream cheese filling, a hand mixer (like KitchenAid Artisan) is a game-changer—it ensures a smooth, lump-free mixture. If you don’t have one, a stand mixer with the paddle attachment works too.
For the cake batter, a large mixing bowl (at least 5-quart capacity) and a whisk or spatula will do the trick. I’ve even used a strong silicone spatula to scrape every last bit of batter into the pan.
Cooling Towel
A clean kitchen towel (preferably linen or cotton) is your secret weapon for rolling. Dust it with powdered sugar before inverting the hot cake to prevent sticking. I keep a dedicated towel just for baking—it’s worth the investment.
If you don’t have one, a clean dish towel works in a pinch, but it might not be as smooth. The towel also helps grip the cake while rolling, so it doesn’t slip. 🧻
Fine-Mesh Sieve
For that restaurant-quality dusting of powdered sugar on top, a fine-mesh sieve (like OXO Good Grips) is a must. It creates an even, cloud-like layer without clumping.
If you don’t have one, a sifter or even a paper coffee filter in a pinch will work, but the results won’t be as professional. I like to sieve the sugar just before serving so it stays fresh and fluffy. 🍚
Plastic Wrap
After rolling, plastic wrap is crucial for chilling the cake properly. Use heavy-duty wrap (like Glad Press'n Seal) to seal it tightly—this prevents drying and keeps the filling from leaking. I also like to press the wrap directly against the cake to create a smooth surface.
If you’re short on time, the fridge does the job, but overnight chilling is ideal for maximum flavor development. ❄️
Nutrition facts
Frequently asked questions
Can I substitute regular cake mix for the Betty Crocker spiced pumpkin mix?
The spiced pumpkin mix is key for that authentic pumpkin flavor. If you must substitute, use a yellow cake mix and add 1 cup pumpkin puree, 1 tsp pumpkin pie spice, and ½ tsp cinnamon to the batter. The texture will be slightly different but still delicious!
Why did my pumpkin roll crack when rolling?
This usually happens if the cake cooled too much before rolling or wasn't chilled enough after assembly. Let the cake cool just until warm to touch (about 10-15 minutes) before inverting, then roll while still slightly warm. Also ensure your cream cheese filling isn't too runny—it should hold its shape when spread.
How do I make the cream cheese filling extra smooth?
Beat the cream cheese until completely smooth before adding powdered sugar, and use a hand mixer on medium speed. For extra fluffiness, chill the bowl and beaters for 10 minutes before whipping. If lumps persist, strain the mixture through a fine-mesh sieve. Cold ingredients work best—never let cream cheese sit at room temperature too long!
Can I make this ahead of time?
Assemble the roll and chill for up to 5 days in the fridge. For longer storage, freeze the unrolled log (wrapped tightly) for up to 3 months
What's the best way to slice the pumpkin roll?
Use a serrated knife dipped in hot water and wiped clean between slices. Warm the knife slightly first to make cleaner cuts. Slice into 8 equal wedges and dust each piece with powdered sugar right before serving. This prevents the filling from oozing out!