If you’re craving a dessert that feels like a warm hug on a plate, you’ve got to try this Classic Pumpkin Roll with Cream Cheese Filling Recipe. It’s the perfect balance of tender, spiced pumpkin cake wrapped around a luscious, velvety cream cheese filling. This beautiful swirl of flavors and textures makes it an absolute showstopper for any fall gathering or holiday table. Every bite delivers a cozy mix of cinnamon, cloves, and pumpkin that just melts in your mouth, and the cream cheese center adds the right touch of sweetness to make you swoon.
Ingredients You’ll Need
The magic of the Classic Pumpkin Roll with Cream Cheese Filling Recipe lies in its simple yet essential ingredients. Each one plays a vital role — from the flour creating the soft cake base to the spices giving that quintessential autumnal warmth, and the cream cheese filling providing a rich, creamy contrast that brings the whole dessert together.
- 3/4 cup all-purpose flour: The backbone of your spiced cake, providing structure without heaviness.
- 1 cup granulated sugar: Adds sweetness and helps achieve a tender crumb.
- 1 tsp baking powder: Leavens the cake for lightness and fluffiness.
- 1/2 tsp baking soda: Works with the pumpkin’s natural acidity to ensure a perfect rise.
- 1/2 tsp cinnamon: Infuses that warm, fragrant flavor every pumpkin roll needs.
- 1/2 tsp ground cloves: Adds a hint of spicy depth to elevate the flavor profile.
- 1/4 tsp salt: Balances the sweetness and enhances the spices.
- 3 large eggs: Helps bind the ingredients and adds richness.
- 2/3 cup canned pumpkin puree: The star ingredient for moistness, vibrant color, and seasonality.
- 8 oz cream cheese, softened: Creates a luscious, tangy filling that complements the pumpkin perfectly.
- 1 cup powdered sugar, sifted: Sweetens the filling without grittiness and is also used for dusting.
- 6 tbsp unsalted butter, softened: Adds creaminess and smoothness to the filling.
- 1 tsp vanilla extract: Enhances all the flavors and adds a subtle floral note.
- Powdered sugar for dusting: A final touch for presentation and a hint of extra sweetness.
How to Make Classic Pumpkin Roll with Cream Cheese Filling Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and give it a light grease so your cake doesn’t stick. This sets the stage for a perfectly baked, easy-to-roll cake.
Step 2: Whisk the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt. This is where your warm spices come alive and combine with the leaveners to craft a wonderfully tender cake.
Step 3: Mix the Wet Ingredients Separately
In another bowl, beat the eggs and pumpkin puree together until smooth. This blend ensures your cake batter is silky and evenly textured before you incorporate the dry mix.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the pumpkin-egg mixture, folding gently to create a smooth and uniform batter. Be careful not to overmix because you want a light, fluffy result that’s easy to roll without cracking.
Step 5: Bake the Cake
Spread your batter evenly in the prepared jelly roll pan. Bake for 13 to 15 minutes, checking for doneness by touching the cake lightly — it should spring back. This quick bake time keeps the cake extra moist and pliable, ready for rolling.
Step 6: Roll the Cake While Warm
While the cake is baking, dust a clean kitchen towel generously with powdered sugar. Once out of the oven, immediately turn the cake out onto the towel, peel off the parchment paper, and roll the cake up with the towel inside. Rolling it warm prevents cracks and sets the perfect spiral shape. Let it cool completely on a wire rack.
Step 7: Prepare the Cream Cheese Filling
Using a mixer, beat the softened cream cheese, powdered sugar, butter, and vanilla extract until creamy and smooth. This silky filling is what makes the Classic Pumpkin Roll with Cream Cheese Filling Recipe truly unforgettable.
Step 8: Unroll, Fill, and Reroll
Gently unroll the cooled cake and spread the cream cheese filling evenly across the surface. Then, carefully roll the cake back up — this time without the towel. Wrap the rolled cake tightly in plastic wrap and chill for at least an hour to let the flavors meld and the filling set perfectly.
Step 9: Serve with a Dusting
Right before slicing, dust the roll with powdered sugar for that picture-perfect presentation and a final touch of sweetness that invites everyone to dig in.
How to Serve Classic Pumpkin Roll with Cream Cheese Filling Recipe
Garnishes
To elevate the look and flavor, try garnishing with a sprinkle of finely chopped toasted pecans or a drizzle of caramel sauce. A few fresh cranberries or a sprig of mint also add a festive pop of color and a refreshing contrast to the sweet, creamy roll.
Side Dishes
This pumpkin roll pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to balance out the spices and richness. A cup of hot spiced cider or coffee makes for a cozy companion that enhances the seasonal vibe.
Creative Ways to Present
For a fun twist, slice the pumpkin roll into bite-sized pinwheels and serve as party appetizers. Alternatively, layer slices in a trifle dish with whipped cream and chopped nuts for a show-stopping dessert centerpiece that’s bursting with autumn flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftover pumpkin roll tightly wrapped in plastic wrap in the refrigerator. It stays fresh and moist for up to 4 days, making it an excellent make-ahead treat for busy days or last-minute guests.
Freezing
You can freeze the uncut pumpkin roll wrapped well in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before slicing, and you’ll still enjoy that fresh-baked taste and creamy filling without any compromise.
Reheating
Since this dessert is best served chilled or at room temperature, reheating isn’t recommended. If you prefer, let the pumpkin roll sit at room temperature for about 20 minutes before serving to soften the cream cheese filling slightly without losing its charm.
FAQs
Can I make this pumpkin roll without parchment paper?
Using parchment paper is highly recommended because it prevents sticking and makes rolling the cake much easier. Without it, the delicate cake might break or stick to the pan, so it’s worth taking the extra step.
What if my cake cracks when I roll it?
Cracking can happen if the cake cools before rolling. Roll the cake while it’s still warm to prevent cracks, and don’t pull too tightly. Even if small cracks appear, don’t worry — the cream cheese filling usually hides them beautifully!
Can I use fresh pumpkin instead of canned pumpkin puree?
Fresh pumpkin can be used, but it must be cooked and pureed until silky smooth to match the canned version’s moisture and texture. Keep in mind that fresh pumpkin sometimes contains more water, so adjust baking times or add a touch less liquid if necessary.
Is this recipe gluten-free or can it be made gluten-free?
This Classic Pumpkin Roll with Cream Cheese Filling Recipe calls for all-purpose flour, but you can substitute a gluten-free baking flour blend 1:1. Just make sure the blend contains xanthan gum or another binder to keep the cake’s texture perfect.
How far in advance can I make this Pumpkin Roll?
You can prepare the roll a day ahead and keep it refrigerated. In fact, chilling it for several hours or overnight helps the flavors marry and makes slicing cleaner and easier. Just dust with powdered sugar right before serving.
Final Thoughts
If you treasure desserts that remind you of cozy fall afternoons and festive celebrations, this Classic Pumpkin Roll with Cream Cheese Filling Recipe is a must-try. Its vibrant flavors, tender texture, and creamy filling make it a treasured favorite you’ll want to bake again and again. Trust me, once you taste that first swirl of pumpkin and cream cheese, you’ll be hooked and eager to share this heartfelt recipe with friends and family.
Print
Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pumpkin Roll with Cream Cheese Filling is a festive and delicious dessert perfect for fall gatherings. A light and fluffy pumpkin sponge cake rolled around a smooth, sweetened cream cheese filling creates the perfect balance of spices and creamy texture. Finished with a dusting of powdered sugar, this delightful roll is sure to impress your family and friends.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Dusting
- Powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and canned pumpkin puree together until the mixture is smooth and uniform.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture into the pumpkin and egg mixture, stirring until fully incorporated and smooth.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for 13 to 15 minutes, or until the cake springs back lightly when touched.
- Roll the Cake: While the cake is baking, lay out a clean kitchen towel and generously dust it with powdered sugar. When the cake is done, immediately invert it onto the sugared towel. Carefully peel off the parchment paper, then roll the cake and towel together from the short side. Let the rolled cake cool completely on a wire rack.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until the mixture is smooth, creamy, and well combined.
- Assemble the Roll: Once the cake has cooled completely, carefully unroll the cake. Spread the cream cheese filling evenly over the surface, then re-roll the cake without the towel. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
- Serve: Just before serving, dust the pumpkin roll with additional powdered sugar. Slice into servings and enjoy.
Notes
- Be sure to roll the cake while it is still warm to prevent cracking.
- Use a fine dusting of powdered sugar on the towel to prevent the cake from sticking during the rolling process.
- The pumpkin puree should be well-drained if too watery to avoid a soggy cake.
- Refrigerate the roll well wrapped to ensure it holds its shape and the filling sets perfectly.
- For added flavor, consider adding a pinch of nutmeg or ginger to the dry spices.
