Classic Pumpkin Roll with Cream Cheese Filling Recipe

If autumn had a signature dessert, the Classic Pumpkin Roll with Cream Cheese Filling would steal the show every time. This irresistible swirl of tender pumpkin cake and luscious, tangy cream cheese is simply a must for any holiday table or cozy afternoon tea. Each bite delivers a perfect balance of warm spices and creamy sweetness—the kind of treat that always draws a chorus of “oohs” and “aahs.” Whether you’re a seasoned baker or new to roll cakes, you’re in for a festive treat you’ll want to make again and again.

Classic Pumpkin Roll with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

This recipe shines with just a handful of simple, classic ingredients. Each one plays a vital role, from moist pumpkin and aromatic spices to the dreamy cream cheese filling, ensuring that every slice is as delicious as the last.

  • All-purpose flour: The foundation of the cake; use a light hand when mixing to keep the cake soft and tender.
  • Baking powder: Provides lift, ensuring your pumpkin roll is fluffy instead of flat.
  • Baking soda: Gives extra rise and balances out the acidity of the pumpkin.
  • Ground cinnamon: Adds cozy warmth and that familiar autumn aroma.
  • Ground cloves: A little goes a long way for deep, spiced flavor.
  • Salt: Just a pinch enhances all the other flavors.
  • Large eggs: Whipping the eggs with sugar creates the cake’s light, springy texture.
  • Granulated sugar: Sweetens the cake and helps achieve a soft crumb.
  • Canned pumpkin: The star ingredient! Be sure to use pure pumpkin, not pumpkin pie filling.
  • Cream cheese: Softened cream cheese is the key to that ultra-creamy, slightly tangy filling.
  • Powdered sugar (for filling): Make sure to sift to keep the filling silky smooth.
  • Unsalted butter: Adds richness to the cream cheese filling, making it spreadable and decadent.
  • Vanilla extract: Just a touch rounds out the flavors in the filling.
  • Powdered sugar (for dusting): Creating a sweet, snowy look when dusted over the finished roll.

How to Make Classic Pumpkin Roll with Cream Cheese Filling

Step 1: Prepare Your Pan and Preheat the Oven

First, preheat your oven to 375°F so it’s ready when you are. Grease a 15×10-inch jelly roll pan, line it with parchment paper, then grease and lightly flour the paper. This step helps the delicate cake release easily for rolling later—no sticking or crumbling!

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ground cloves, and salt. Whisking ensures the leavening and spices are evenly distributed, which makes for a perfectly flavored and fluffy cake.

Step 3: Whip Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes thick, pale, and fluffy. This step adds volume and helps create the roll’s signature light, tender texture.

Step 4: Add Pumpkin and Combine

Gently beat in the canned pumpkin until the batter is smooth and evenly colored. At this stage, your kitchen will already start to smell like fall!

Step 5: Fold in Dry Ingredients

Now, stir in the dry ingredient mixture just until incorporated. Take care not to over-mix—just a few turns will do the trick to ensure a soft, moist cake.

Step 6: Spread and Bake

Pour the batter into your prepared pan and spread it evenly to the edges. Bake for 13–15 minutes, until the cake springs back when lightly touched in the center. Don’t overbake; you want it just set for perfect rolling.

Step 7: Roll the Cake

Liberally dust a clean kitchen towel with powdered sugar. While the cake is still hot, immediately invert it onto the towel and gently peel off the parchment. Starting at the short end, roll the cake and towel together into a log. This step locks in the cake’s “memory” for rolling—the secret to those beautiful spirals!

Step 8: Cool Completely

Let the rolled cake cool completely on a wire rack. Rushing this step can cause the filling to melt later, so give it plenty of time to come down to room temperature.

Step 9: Prepare the Cream Cheese Filling

While the cake is cooling, whip together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract. Beat until smooth and creamy, resisting the urge to taste too much of that irresistible filling.

Step 10: Fill and Roll (Again!)

Unroll the cooled cake carefully and spread the cream cheese filling evenly across the entire surface. Gently re-roll the cake without the towel, wrap it tightly in plastic wrap, and refrigerate for at least an hour to set the shape and meld the flavors.

Step 11: Dust and Slice

When ready to serve, unwrap your Classic Pumpkin Roll with Cream Cheese Filling and dust it with another shower of powdered sugar for that finishing touch. Slice into thick, beautiful swirls and get ready for the applause!

How to Serve Classic Pumpkin Roll with Cream Cheese Filling

Classic Pumpkin Roll with Cream Cheese Filling Recipe - Recipe Image

Garnishes

For a truly standout presentation, I love to give the top a generous dusting of powdered sugar just before serving. If you’re feeling extra festive, add a few mint leaves, candied pecans, or even a drizzle of caramel sauce for a show-stopping finish that complements the pumpkin and cream cheese beautifully.

Side Dishes

This Classic Pumpkin Roll with Cream Cheese Filling pairs delightfully with fresh berries, a warm mug of coffee, or a spiced chai latte. The rich, creamy texture of the roll stands up perfectly against crisp apple slices or a scoop of vanilla ice cream for a little something extra.

Creative Ways to Present

Try slicing your pumpkin roll into mini rounds for a festive dessert platter, or arrange the slices on a cake stand with edible flowers and cinnamon sticks for a rustic look. For holiday gatherings, wrap individual slices in parchment and tie with twine for a sweet, elegant party favor that always gets rave reviews.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have any left, keep your Classic Pumpkin Roll with Cream Cheese Filling tightly wrapped in plastic wrap in the refrigerator. It stays wonderfully fresh for up to three days, and the flavors get even better as they mingle.

Freezing

To freeze, wrap the pumpkin roll (whole or sliced) tightly in several layers of plastic wrap, then foil. It stores well in the freezer for up to two months. When you’re ready to enjoy, let it thaw in the refrigerator overnight for the best texture and flavor.

Reheating

This treat is best enjoyed chilled or at room temperature. If you’d like it slightly warmed, simply let your slice sit out for about 30 minutes before serving—no need to microwave, which could make the filling too soft.

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to cook and puree your pumpkin until very smooth, and drain any excess liquid. You want the consistency to match canned pumpkin for the cake texture to turn out right.

My cake cracked while rolling—what did I do wrong?

The most common reason for cracks is allowing the cake to cool too much before rolling. Rolling it while it’s still warm and pliable helps prevent breaks. Lightly dusting with powdered sugar also helps avoid sticking.

Can I make the Classic Pumpkin Roll with Cream Cheese Filling gluten-free?

Yes, swap the all-purpose flour for a gluten-free blend made for baking rolls or cakes. Just be sure the blend contains xanthan gum to keep the cake structure intact.

What else can I add to the filling?

Mix things up by folding in a little orange zest, finely chopped nuts, or mini chocolate chips to your cream cheese filling for a fun twist. Just be careful not to add too much liquid, as it may make the filling less stable.

How far in advance can I make the Classic Pumpkin Roll with Cream Cheese Filling?

You can make this dessert one or even two days ahead! The flavors deepen after chilling, making it the perfect make-ahead treat for holidays or parties.

Final Thoughts

If you haven’t yet experienced the magic swirl of a Classic Pumpkin Roll with Cream Cheese Filling, now’s the perfect time to bring this beloved tradition into your own kitchen. Each slice is pure autumn comfort, destined to impress at any gathering—so grab your apron, invite a friend, and share the joy!

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Classic Pumpkin Roll with Cream Cheese Filling Recipe

Classic Pumpkin Roll with Cream Cheese Filling Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

  • Author: admin
  • Total Time: 1 hour 35 minutes
  • Yield: 10 slices 1x
  • Diet: Vegetarian

Description

Indulge in the delightful flavors of fall with this Classic Pumpkin Roll. A moist pumpkin cake is rolled around a luscious cream cheese filling, making it the perfect dessert for any autumn gathering.


Ingredients

Scale

For the Cake:

  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 2/3 cup canned pumpkin

For the Filling:

  • 1 (8-ounce) package cream cheese (softened)
  • 1 cup powdered sugar (sifted)
  • 6 tablespoons unsalted butter (softened)
  • 1 teaspoon vanilla extract

For Dusting:

  • 1/4 cup powdered sugar (for dusting the towel and the roll)

Instructions

  1. Preheat the oven: Preheat the oven to 375°F. Grease and line a 15×10-inch jelly roll pan.
  2. Prepare the cake: Whisk dry ingredients. Beat eggs and sugar, add pumpkin and flour mixture. Bake and roll the cake.
  3. Make the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
  4. Assemble: Spread filling on cooled cake, roll, and refrigerate.

Notes

  • Roll the cake while warm to prevent cracking.
  • The roll can be made a day ahead and refrigerated.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 290
  • Sugar: 27g
  • Sodium: 190mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg

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