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’re on the hunt for a show-stopping dessert that’s cozy, delicious, and just a little bit fancy, let me introduce you to my Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe. This is not your everyday pumpkin roll—by browning the butter for the filling, I add a deep, nutty flavor that takes the whole thing to the next level. Trust me, once you make this, it’ll become a new fall favorite you’ll want to bring out every season. Let’s dive in, and I’ll walk you through everything you need to make it perfect.

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Why You’ll Love This Recipe

Rich, Nutty Flavor Boost: Browning the butter transforms the cream cheese filling into something deeply flavorful and irresistible.
Moist, Soft Pumpkin Cake: The delicate blend of spices and pumpkin keeps the cake tender and perfectly balanced.
Impressive Yet Simple: You get a stunning dessert that looks tricky but is totally doable, even if you’re a novice baker.
Perfect for Entertaining: Slice it up for guests and watch how fast it disappears—my family always goes crazy for it.

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

All these ingredients come together beautifully to create a perfectly spiced pumpkin cake paired with a velvety brown butter-infused cream cheese filling. I always recommend fresh spices and room temperature cream cheese to get the best texture and flavor.

Eggs: Acts as the binder and adds richness; make sure they’re at room temperature for better mixing.
Granulated sugar: Provides sweetness without overpowering the pumpkin’s natural flavor.
Brown sugar: Adds moisture and a subtle caramel note that complements the spices.
Vanilla extract: Enhances the overall warmth and rounds out the flavors.
Libby’s 100% Pure Pumpkin: The star ingredient—the pure pumpkin puree gives incredible moisture and that classic pumpkin taste.
All-purpose flour: Use fresh flour for best rise and texture.
Baking powder & baking soda: These leavening agents ensure the cake stays light and fluffy without being dense.
Ground cinnamon, ginger, cloves, and nutmeg: The perfect comforting blend of warm spices makes this cake truly cozy.
Salt: Balances the sweetness and ties the flavors together.
Powdered sugar: Optional for dusting, gives it that classic, elegant finish.
Unsalted butter: Browning it is key for adding a similar toasty depth to the filling you won’t see in any other pumpkin roll recipe.
Cream cheese: The creamy base for the filling; use full-fat for richness and smooth texture.
Powdered sugar (for filling): Sweetens and stabilizes the filling, helping it hold its shape when sliced.
Pinch of salt: Just a tiny bit to enhance the brown butter flavor and keep the filling balanced.

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 my favorite things about this Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe is how easy it is to tweak for your own taste and dietary needs. I like to encourage experimentation—you might be surprised by how a little change here or there becomes your signature version.

Chocolate Chip Surprise: I love sprinkling mini chocolate chips over the filling before rolling up the cake; it adds delightful pockets of melty chocolate that take it over the top.
Gluten-Free Switch: I’ve swapped out the all-purpose flour for a gluten-free blend with good success—just be sure to check your blend includes xanthan gum for structure.
Spice Variations: Feel free to amp up the ginger or add a pinch of cardamom for an exciting twist on the warm spice profile.
Non-Browned Butter Filling: When I’m in a pinch, regular softened butter works too, though I definitely prefer the rich nuttiness browned butter delivers.

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

Step 1: Prepare and Bake the Pumpkin Cake

Start by preheating your oven to 375°F and prepping a 12×17-inch jelly roll pan: I spray it well, then line it with parchment that extends above the edges—this makes lifting the cake out a breeze. I spray the parchment too so the cake won’t stick. In your mixer, beat the eggs for about a minute until frothy, then add both sugars, vanilla, and pumpkin puree—mix until everything’s nicely combined. Next, sift together the flour, baking powder, baking soda, spices, and salt, then gradually add to the wet mix on low speed to avoid overmixing. Pour the batter into the pan and spread evenly with an offset spatula—I find this tool indispensable for even layers. Bake for about 13-15 minutes, keeping a close eye; the cake should be springy to the touch and a toothpick inserted should come out clean.

Step 2: Roll the Cake While Warm

This part can feel a bit tricky but here’s the trick I learned: immediately after taking the cake out, lift it out of the pan using the parchment. Without peeling off the parchment, carefully roll the cake starting at the short end—rolling while warm prevents cracking later on. This step is critical and wrapping it too late can lead to breakages. Place the rolled cake seam-side down on a cooling rack and let it cool completely—about an hour and a half. This resting lets the cake “set” so it’s pliable but stable for filling.

Step 3: Brown the Butter and Make the Filling

While the cake cools, brown your butter in a small saucepan—this is where that gorgeous richness comes from. Melt the butter over medium heat and keep cooking it until you see golden flecks and smell a nutty aroma, stirring occasionally so it doesn’t burn. Once browned, transfer it to a bowl and chill until it reaches a soft solid (similar to softened butter), about 10 minutes. Then, beat the brown butter with cream cheese and vanilla until smooth, gradually adding powdered sugar and a pinch of salt. Whip at high speed for a couple of minutes until the filling is fluffy and easily spreadable.

Step 4: Assemble and Chill

Gently unroll your cooled cake and spread the luscious brown butter cream cheese filling evenly over the surface, leaving about a half-inch border around the edges to prevent overflow. Roll it back up snugly (removing the parchment as you go), knowing some of the filling might peek out—that’s okay, it adds character! Wrap the roll tightly in plastic wrap and pop it in the fridge for at least one hour; this chilling time firms up the filling, making it easier to slice neatly. When it’s time to serve, a dusting of powdered sugar on top adds the perfect touch.

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

Rolling While Warm: I can’t stress enough how important it is to roll the cake while it’s still warm to avoid cracks—trust me, skipping this step caused me a few heartbreaks early on.
Brown Butter Patience: When browning butter, don’t rush; the tiny browned bits add incredible flavor, so watch carefully and remove from heat right as the color deepens.
Use an Offset Spatula: This tool makes spreading both the batter and filling so much easier and results in an even layer every time.
Cooling Time Is Key: Make sure the cake is completely cool before filling to keep the filling from melting and sliding out when rolled.

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 things simple with a light dusting of powdered sugar on top—it adds a festive, snowy look without overpowering the flavors. For special occasions, I love sprinkling chopped toasted pecans or a drizzle of caramel sauce over each slice to complement the nutty brown butter and warm spices.

Side Dishes

This pumpkin roll pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. For a cozy fall dessert spread, I serve it alongside spiced apple cider or a chai latte—both bring out those warm spice notes in the cake.

Creative Ways to Present

One year, I sliced the roll thinly and arranged the pieces standing upright on a large platter, kind of like a rustic cake, which was a big hit at Thanksgiving. I’ve also used edible gold leaf for a fancy sparkle and even dusted cocoa powder over the powdered sugar for a subtle chocolate touch—these little presentations make this humble pumpkin roll a statement dessert.

Make Ahead and Storage

Storing Leftovers

Wrapped tightly in plastic wrap and stored in the fridge, leftover pumpkin roll stays moist and fresh for up to 4 days. I like to slice it just before serving to keep the filling stable, but if you slice ahead, covering the slices well prevents drying out.

Freezing

I’ve frozen the assembled pumpkin roll by wrapping it in plastic and then foil—this method keeps it fresh for a couple of months. When ready to enjoy, thaw it overnight in the fridge. Be gentle when slicing after freezing, as the filling can be a bit firmer.

Reheating

If you want to warm a slice, I recommend a quick zap in the microwave—about 10-15 seconds does the trick to soften the filling without melting it completely. It tastes almost like freshly made this way, with that lovely brown butter aroma.

FAQs

Can I use canned pumpkin pie filling instead of pure pumpkin for this recipe?

I recommend using 100% pure pumpkin puree rather than pumpkin pie filling because canned pie filling usually contains extra spices and sweeteners that could throw off the flavor balance and texture of the cake. Pure pumpkin lets you control the spice mix yourself for the best results.
Why do I need to roll the pumpkin cake while it’s still warm?

Rolling the cake when warm helps it become flexible without cracking. If you wait until it’s fully cooled, the cake can become brittle and crack or break when you try to roll it. Rolling warm and letting it cool in the rolled shape “trains” it to stay pliable for filling and re-rolling.
Can I make the filling ahead of time?

Absolutely! Brown butter cream cheese filling can be made a day ahead and stored in the fridge. Just give it a quick stir before spreading on the cake, as it might firm up when chilled.
What’s the best pan size to use for this pumpkin roll?

I use a 12×17-inch jelly roll pan because it makes a thin, tender cake that rolls easily. If you use a smaller pan (like 10×15 inches), the cake will be thicker and you’ll need to increase the baking time by a few minutes to ensure it’s fully cooked.
How do I prevent the filling from leaking out when rolling?

Leave a border of about half an inch around the edges when spreading the filling, and roll gently but snugly. A chilled filling helps it hold better, so refrigerate the filling if it’s too soft. Don’t worry if some filling peeks out—it just adds charm and extra flavor!

Final Thoughts

This Pumpkin Roll with Brown Butter Cream Cheese Filling Recipe is one of those cozy, soul-satisfying desserts I always reach for when I want to impress without fuss. I adore how the brown butter adds an unexpected richness to a classic pumpkin treat, and the tender cake with its warm spices feels like a big hug in every bite. I’m confident that once you try this recipe, it’ll become a staple in your fall baking rotation, just like it did in mine. So grab your pan, get that butter browning, and let’s make some magic happen in your kitchen!