Pumpkin Roll with Cream Cheese Filling Recipe

If you’re a fan of cozy fall desserts, you’re going to adore this Pumpkin Roll with Cream Cheese Filling Recipe. I remember the first time I made it—it was love at first bite! The tender pumpkin cake swirled around a dreamy cream cheese filling is nothing short of magical, and once you try this recipe, you’ll see why it’s a beloved classic for every autumn gathering.

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Ingredients You’ll Need

This Pumpkin Roll with Cream Cheese Filling Recipe blends warm spices with pumpkin puree for that iconic autumn flavor. The ingredients come together beautifully, so don’t skip on the fresh cinnamon and pumpkin pie spice if you can help it! A helpful tip: for the pumpkin, you can absolutely use homemade puree if you have it on hand, or stick to canned for convenience—it works just the same.

• All-purpose flour: Provides structure without weighing down the cake.
• Salt: Balances sweetness and enhances flavors.
• Baking soda: Helps the cake rise and stay tender.
• Ground cinnamon: Adds warmth and classic pumpkin spice flavor.
• Pumpkin pie spice: The secret blend that brings pumpkin desserts to life.
• Granulated sugar: Sweetens the cake without making it too dense.
• Large eggs: Give the cake moisture and help bind everything together.
• Canned pumpkin (or homemade pumpkin puree): The star ingredient, bringing moisture and depth.
• Vanilla extract: Adds a subtle sweetness and rounds out the flavors.
• Cream cheese (softened): For that luscious, tangy filling you’ll spread inside the roll.
• Butter (softened): Makes the filling creamy and silky.
• Powdered sugar: Sweetens and smooths out the filling, plus dusting on top for a pretty finish.

Variations

I love experimenting a little with this recipe depending on the occasion or what I have on hand. Don’t hesitate to make it your own by playing around with spices or fillings—you’ll find that this pumpkin roll is quite forgiving and adapts well.

• Spice it up: I sometimes add a pinch of ground nutmeg or cloves to intensify the fall flavors—totally delicious!
• Healthier twist: Swap half the all-purpose flour for whole wheat flour for a nuttier, earthier version. Just watch the texture so it stays tender.
• Filling alternatives: Try mixing in a bit of maple syrup instead of vanilla in the cream cheese filling for a cozy flavor change.
• Nutty surprise: Toss in some chopped pecans on the filling layer before rolling for extra crunch.

How to Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prep Your Pan Like a Pro

This step has saved me so many times! Lightly grease your 10×15-inch jelly roll pan, then press in parchment paper, letting an inch hang over both long sides. Grease that parchment too. Trust me—this trick makes lifting the cake out after baking a breeze and helps avoid cracks.

Step 2: Whisk Dry and Wet Ingredients Separately

In a large bowl, whisk flour, salt, baking soda, cinnamon, and pumpkin pie spice until well combined. In another bowl, beat eggs, sugar, vanilla, and pumpkin puree until smooth. Keeping these separate initially helps prevent overmixing and ensures a tender cake.

Step 3: Blend and Bake

Gently add the dry mix to the wet, stirring just until no flour streaks remain—don’t overdo it or the cake might turn dense. Spread the batter evenly in your prepared pan, then bake at 350°F for 12-15 minutes. Keep an eye on it; since ovens vary, the toothpick test is key here.

Step 4: Roll While Watching—The Trick to a Soft Cake Roll

Right out of the oven, carefully lift the cake out using the parchment edges, placing it on a heat-safe flat surface. While it’s still warm, gently roll it up with the parchment paper starting from a short end. This helps “train” the cake to roll without cracking later. Let it cool completely rolled up on a wire rack—you’ll want it cool but still pliable.

Step 5: Whip Up the Cream Cheese Filling

Beat softened cream cheese, butter, vanilla, and powdered sugar with an electric mixer until fluffy and smooth. The filling should be light but thick enough to spread easily—no lumps here!

Step 6: Assemble and Chill

Unroll your cooled cake carefully (without ripping). Spread the cream cheese filling evenly, leaving about a 1-inch border to prevent squeeze-out. Re-roll the cake, this time without the parchment, wrap it tightly in plastic wrap, and refrigerate for at least an hour to help it set up nicely.

Step 7: Serve with a Dusting of Powdered Sugar

Just before serving, sprinkle powdered sugar over the top for that classic, inviting look. Cut into slices, enjoy, and watch your family and friends go crazy over this fall favorite!

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it classic with a dusting of powdered sugar—that snowy look is so inviting! Sometimes, if it’s a special occasion, I sprinkle a few crushed pecans or give it a light drizzle of caramel sauce to up the festive factor.

Side Dishes

This pumpkin roll pairs beautifully with a hot cup of spiced chai or your favorite autumn latte. If you’re serving it after dinner, a scoop of vanilla ice cream or a dollop of whipped cream on the side makes it downright irresistible.

Creative Ways to Present

One of my favorite ways to dress it up is to slice the roll and serve individual portions on dessert plates with fresh cranberries and a sprig of mint for color—instantly elegant. It’s a fun way to make it look like you spent hours on presentation, even though it’s a quick and easy dessert!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll stays fresh wrapped tightly in plastic wrap and stored in the fridge for 1-2 days. I always cover it well to keep the cream cheese filling from drying out and the cake moist. It tastes just as amazing the next day—sometimes even better!

Freezing

Freezing works great too! Wrap the rolled cake very tightly in plastic wrap, then in aluminum foil to prevent freezer burn. It can stay frozen for up to 3 months. I usually thaw it overnight in the fridge before slicing and serving, which helps the texture stay just right.

Reheating

I typically enjoy this dessert chilled, but if you prefer it a bit warm, just let slices sit at room temperature for about 30 minutes. You can also give it a quick 10-second zap in the microwave to soften the cream cheese filling slightly—just don’t overdo it or it’ll get melty!

FAQs

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe has become such a cherished part of my fall baking routine. It’s one of those desserts that feels both comforting and special—perfect for holidays, parties, or simply cozy nights in. I encourage you to give it a try, and don’t be afraid of the rolling step; just follow the tips, and you’ll nail it like a pro. Once you take that first bite, I bet you’ll be hooked just like me!

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