Pumpkin Roll Cake with Cream Cheese Filling

The cake is tender and moist, infused with cinnamon, nutmeg, and cloves, while the cream cheese filling adds a luscious, smooth texture that pairs perfectly with the pumpkin flavor. Rolling the cake may seem intimidating at first, but with careful preparation, it becomes an elegant and impressive dessert that’s easier than it looks.

Why I Love This Recipe

I love this recipe because it’s festive, flavorful, and absolutely show-stopping.
Every bite is a perfect balance of spiced cake and creamy filling, and the rolled presentation makes it a stunning centerpiece on any dessert table. The pumpkin adds natural moisture and a subtle sweetness that complements the tangy cream cheese filling.

Why This Is a Must-Try Dish

• A perfect fall or holiday dessert
• Soft, moist pumpkin sponge with decadent cream cheese filling
• Visually impressive swirl that’s easier to make than it looks
• Can be made ahead and refrigerated
• Loved by kids and adults alike

Preparation Time, Cooking Time & Servings

Preparation Time: 25 minutes
Cooking Time: 15–18 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 15 minutes

Servings: 10–12
Calories: Approximately 300 calories per slice

Course: Dessert
Cuisine: American

Ingredients

For the Pumpkin 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 nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For Rolling:

• Powdered sugar (for rolling the cake)

Cooking Directions

1. Preheat oven and prepare a jelly roll pan lined with parchment paper.
2. Mix dry ingredients for the cake.
3. Whisk wet ingredients and combine with dry.
4. Spread batter in prepared pan and bake until set.
5. Roll the warm cake in a sugar-dusted towel and cool.
6. Prepare cream cheese filling.
7. Unroll cooled cake, spread filling, and roll again.
8. Chill before slicing and serving.

Step-by-Step Preparation Method

Step 1: Preheat Oven and Prepare Pan
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Sprinkle powdered sugar over the parchment.

Step 2: Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.

Step 3: Mix Wet Ingredients
In a separate large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree and vanilla extract.

Step 4: Combine Wet and Dry
Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.

Step 5: Bake the Cake
Spread the batter evenly in the prepared pan and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Roll the Cake
While the cake is warm, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off parchment, and gently roll the cake with the towel from the short side. Allow it to cool completely while rolled.

Step 7: Prepare the Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.

Step 8: Assemble the Pumpkin Roll
Carefully unroll the cooled cake, spread cream cheese filling evenly, and gently roll it back up without the towel.

Step 9: Chill and Slice
Wrap the rolled cake in plastic wrap and chill for at least 1 hour before slicing.

How to Serve

Serve slices of pumpkin roll on a dessert plate, optionally dusted with powdered sugar. It pairs beautifully with a cup of coffee or spiced tea, and can be enjoyed as a holiday centerpiece dessert.

Recipe Tips

• Roll the cake while warm to prevent cracks.
• Dust the towel generously with powdered sugar to avoid sticking.
• Chill before slicing for cleaner cuts.
• Do not overmix the batter to maintain a light, airy cake.

Variations

Chocolate Pumpkin Roll: Add 2 tablespoons cocoa powder to the dry ingredients for a chocolatey twist.
Maple Cream Cheese Filling: Replace half the powdered sugar with maple syrup for a seasonal flavor.
Nutty Roll: Add 1/4 cup finely chopped pecans or walnuts to the cream cheese filling.
Mini Rolls: Use a smaller pan to make individual servings for parties.

Freezing and Storage

Storage: Store in the refrigerator for up to 3–4 days in an airtight container.
Freezing: Wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Special Equipment Needed

• Jelly roll pan (15×10 inches)
• Parchment paper
• Clean kitchen towel
• Electric mixer or stand mixer

Conclusion

Pumpkin Roll Cake with Cream Cheese Filling is a classic dessert that’s both beautiful and delicious. Its soft, spiced cake combined with creamy filling makes it a show-stopping centerpiece for any holiday or special occasion. With simple ingredients, careful rolling, and a little patience, this pumpkin roll delivers bakery-quality results that are sure to impress family and friends.

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Pumpkin Roll Cake with Cream Cheese Filling

Author: Anna Williams Cuisine: American Courses: Desserts

Difficulty: Beginner Prep Time 25 mins Cook Time 15 mins Total Time 40 mins

Servings: 12 Calories: 300 calories per slice

Description

Pumpkin Roll Cake with Cream Cheese Filling is a classic fall dessert that combines the warm, comforting flavors of pumpkin and spices with a rich, creamy filling. This dessert is a beautiful swirl of soft pumpkin sponge cake filled with sweet and tangy cream cheese frosting, making it perfect for holidays, family gatherings, or any time you crave a seasonal treat.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pumpkin 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 nutmeg
• ¹⁄₄ teaspoon ground cloves
• ¹⁄₄ teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• ²⁄₃ cup canned pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For Rolling:

• Powdered sugar (for rolling the cake)

Instructions

1. Preheat Oven and Prepare Pan : Preheat your oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it. Sprinkle powdered sugar over the parchment.
2. Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. Mix Wet Ingredients : In a separate large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree and vanilla extract.
4. Combine Wet and Dry : Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
5. Bake the Cake : Spread the batter evenly in the prepared pan and bake for 15–18 minutes, or until a toothpick inserted into the center comes out clean.
6. Roll the Cake : While the cake is warm, sprinkle a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off parchment, and gently roll the cake with the towel from the short side. Allow it to cool completely while rolled.
7. Prepare the Filling : Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
8. Assemble the Pumpkin Roll : Carefully unroll the cooled cake, spread cream cheese filling evenly, and gently roll it back up without the towel.
9. Chill and Slice : Wrap the rolled cake in plastic wrap and chill for at least 1 hour before slicing.

Keywords: Pumpkin Roll Cake with Cream Cheese Filling