If you’re on the hunt for a dessert that perfectly captures the cozy spirit of fall, look no further than this Pumpkin Roll with Cream Cheese Recipe. This delightful treat is a tender, spiced pumpkin cake rolled up with a luscious, velvety cream cheese filling that melts in your mouth. It’s not only a feast for your taste buds but also a showstopper on any holiday dessert table or family gathering. With every bite, you get a harmonious blend of warm spices and creamy sweetness, making it a beloved classic that feels like a warm hug on a plate.
Ingredients You’ll Need
Getting the flavors of this Pumpkin Roll with Cream Cheese Recipe just right is all about using simple, wholesome ingredients. Each item plays a crucial role — from the spices that bring that iconic autumn warmth to the smooth cream cheese that adds richness and balance.
- 3/4 cup all-purpose flour: Provides the perfect tender cake base without being too dense.
- 1 teaspoon baking powder: Helps the cake rise beautifully for a light texture.
- 1/2 teaspoon baking soda: Works with the acidic pumpkin for a perfect crumb.
- 1/2 teaspoon ground cinnamon: Adds the signature warm, sweet spice.
- 1/2 teaspoon ground ginger: Brings a subtle zing that complements the pumpkin flavor.
- 1/4 teaspoon ground nutmeg: Deepens the spice profile with its aromatic notes.
- 1/4 teaspoon salt: Balances the sweetness and enhances all the flavors.
- 3 large eggs: Provide structure and richness to the cake.
- 1 cup granulated sugar: Sweetens the cake without overpowering the spices.
- 2/3 cup pumpkin puree: The star ingredient delivering moistness and that unmistakable fall flavor.
- 1 teaspoon vanilla extract: Enhances the overall taste with a warm sweetness.
- Powdered sugar for dusting: Keeps the cake from sticking when rolling and adds a delicate sweetness on the surface.
- 8 ounces cream cheese, softened: Creates a lush, creamy filling that contrasts perfectly with the spiced cake.
- 1 cup powdered sugar: Sweetens the cream cheese filling into a heavenly frosting.
- 4 tablespoons unsalted butter, softened: Makes the filling rich and smooth.
- 1 teaspoon vanilla extract: Adds a subtle aromatic lift to the cream cheese mixture.
How to Make Pumpkin Roll with Cream Cheese Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven to 375°F and lining a 10×15-inch jelly roll pan with parchment paper. In a medium bowl, whisk together all your dry ingredients — this includes the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In a separate large bowl, beat the eggs together with granulated sugar until the mixture is thick and pale. Next, add the pumpkin puree and vanilla extract, blending them into the egg mixture. Slowly fold the dry ingredients into the wet mixture just until combined to keep the batter light and airy.
Step 2: Bake the Cake
Pour the batter evenly into your prepared pan, smoothing it out to fill the corners. Bake for 13 to 15 minutes until the cake springs back when lightly touched and it’s starting to pull away from the edges of the pan. Don’t overbake — you want a tender cake that is still pliable for rolling.
Step 3: Roll the Cake While Warm
As soon as the cake comes out of the oven, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Then, while the cake is still warm, gently roll it up in the towel starting from the short end. This step is key for preventing cracks later on. Let the rolled cake cool completely while wrapped.
Step 4: Make the Cream Cheese Filling
Once the cake has cooled, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until you achieve a smooth, creamy frosting. This luscious filling is the heart of the Pumpkin Roll with Cream Cheese Recipe and adds the perfect contrast to the spiced cake.
Step 5: Assemble the Roll
Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Then, re-roll the cake without the towel, making sure to roll tightly to keep all that delicious filling inside. Wrap the pumpkin roll well and refrigerate it for at least one hour to let the flavors meld and the filling set.
How to Serve Pumpkin Roll with Cream Cheese Recipe
Garnishes
A simple dusting of powdered sugar just before serving adds a snowy touch that looks gorgeous and complements the sweetness of the cream cheese. For a festive feel, consider sprinkling chopped toasted pecans or a few cinnamon sticks on the side for garnish.
Side Dishes
This pumpkin roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For a warming twist, serve it alongside a hot cup of chai tea or rich coffee to enhance those cozy fall flavors.
Creative Ways to Present
For entertaining, slice your pumpkin roll into even rounds and arrange them on a decorative platter with autumn leaves or miniature pumpkins as accents. You could also drizzle a little caramel sauce over the slices for an indulgent finish that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin roll keeps beautifully in the refrigerator, wrapped tightly in plastic wrap or stored in an airtight container. It stays fresh for up to 3-4 days, making it a great dessert to prepare in advance for holiday gatherings.
Freezing
If you want to save your pumpkin roll for later, it freezes well. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to enjoy it, thaw overnight in the refrigerator for the best texture and flavor.
Reheating
Because the roll is best served chilled, reheating is generally unnecessary. However, if you prefer a softer texture, allow the slices to come to room temperature before serving. Avoid microwaving as it can melt the cream cheese filling and change the texture.
FAQs
Can I make the pumpkin roll without eggs?
Eggs provide essential structure and moisture in this recipe, so substituting them can be tricky. For an egg-free version, consider using commercially available egg replacers or a flaxseed mixture, though the texture may differ slightly.
Is fresh pumpkin better than canned pumpkin puree?
Canned pumpkin puree is ideal for this recipe because it’s smooth and consistent, which helps achieve the perfect cake texture. Fresh pumpkin can be used if cooked and pureed well, but you might need to adjust the moisture content.
How do I prevent the cake from cracking when rolling?
The secret lies in rolling the cake while it’s still warm, using a powdered sugar-dusted towel. This gentle roll allows the cake to ‘set’ in shape without cracking once cooled.
Can this pumpkin roll be made without the cream cheese filling?
While the cream cheese filling is a defining feature of this recipe, you can swap it with whipped cream or mascarpone for a different flavor profile, but it won’t have quite the same rich tang.
How long should I chill the pumpkin roll before serving?
Chilling for at least one hour is recommended to let the cream cheese filling set properly. For even better flavor, refrigerate it for up to 4 hours or overnight.
Final Thoughts
This Pumpkin Roll with Cream Cheese Recipe is a fall classic that never disappoints. Its tender, spiced cake wrapped around a creamy, dreamy filling offers a perfect balance of flavors that’s sure to become a family favorite. Whether it’s for a festive occasion or a cozy night in, give this recipe a try—you’ll be so glad you did.
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Pumpkin Roll with Cream Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes plus chilling time
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pumpkin Roll with Cream Cheese is a festive and moist dessert perfect for fall and holiday occasions. Featuring a spiced pumpkin cake rolled with a smooth, creamy vanilla cream cheese filling, it combines warm spices and a rich texture for a delightful treat that can be made ahead for convenience.
Ingredients
Dry Ingredients
- 3/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
Filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 4 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Other
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Pan: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, and salt until thoroughly combined.
- Beat Wet Ingredients: In a separate large bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture becomes thick and pale. Then add the pumpkin puree and vanilla extract, mixing until smooth.
- Combine Mixtures: Gradually fold the dry ingredients into the wet pumpkin mixture, stirring gently just until all the dry ingredients are incorporated to keep the batter light and airy.
- Bake the Cake: Evenly spread the batter into the prepared jelly roll pan. Bake for 13 to 15 minutes or until the cake springs back when lightly touched and a toothpick inserted in the center comes out clean.
- Roll the Cake While Warm: Immediately dust a clean kitchen towel with powdered sugar. Turn the hot cake out onto the towel, carefully peel off the parchment paper, and roll the cake up in the towel starting from the short end to create the roll shape. Let it cool completely while rolled up.
- Prepare the Cream Cheese Filling: Using a mixer, beat the softened cream cheese, butter, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, with no lumps.
- Assemble the Pumpkin Roll: Once the cake has fully cooled, gently unroll it. Spread the cream cheese filling evenly over the surface, then carefully roll the cake back up tightly, without the towel this time.
- Chill the Roll: Wrap the pumpkin roll tightly in plastic wrap and refrigerate it for at least 1 hour to set the filling and make slicing easier.
- Serve: After chilling, slice the roll into approximately 10 slices and serve. Dust with additional powdered sugar if desired.
Notes
- Roll the cake while it is warm to prevent cracking and make rolling easier.
- The pumpkin roll can be prepared a day ahead and stored wrapped in the refrigerator for the best flavor and texture.
- If you don’t have parchment paper, you can grease the pan generously but parchment is preferred for easier release.
- Use a kitchen towel dusted with powdered sugar to avoid sticking when rolling the cake.
- For sharper slices, chill the roll thoroughly before slicing.
