Pumpkin Roll With Cream Cheese Filling Recipe

This Pumpkin Roll is like fall wrapped up in a delicious, creamy swirl. I made this for a family gathering once, and it quickly disappeared—like, seriously, everyone was asking for more! Don’t be intimidated by the rolling part; once you get the hang of it, it’s actually kind of fun. Plus, who doesn’t love a dessert that looks as good as it tastes?

Why You’ll Love This Recipe

• Classic Fall Flavors: Pumpkin, spices, and creamy goodness all rolled up.
• Impressive but Doable: Looks fancy, but it’s actually easier than you think.
• Perfect for Sharing: Slice it up for a party or just keep it all to yourself (no judgment here).

Ingredients

For the cake:

• All-Purpose Flour: ¾ cup, sifted to keep things light.
• Baking Powder: 1 tsp to help it rise just enough.
• Pumpkin Pie Spice: 1 tbsp to pack in all those cozy fall flavors.
• Kosher Salt: ¼ tsp to balance the sweetness.
• Eggs: 3, lightly beaten for that fluffy texture.
• Vanilla Extract: 1½ tsp to add depth of flavor.
• Sugar: 1 cup for sweetness.
• Canned Pumpkin: ⅔ cup (just the pure pumpkin, not the pie filling).

For the filling:

• Cream Cheese: 8 oz, full-fat and softened, for that creamy richness.
• Powdered Sugar: 1 cup to sweeten the filling.
• Salted Butter: 6 tbsp, softened to blend smoothly.
• Vanilla Extract: 1 tsp for that extra flavor punch.

Variations

• Add Some Nuts: Sprinkle chopped pecans or walnuts over the filling before rolling for some crunch.
• Spice it Up: If you like a little more spice, add an extra dash of cinnamon or nutmeg to the filling.
• Chocolate Lovers: Drizzle melted chocolate over the top for a pumpkin-chocolate twist.

How to Make the Recipe

1. Preheat the Oven

Crank your oven up to 375°F (190°C). Line a jelly roll pan with parchment paper, so your cake doesn’t stick. Trust me, this step makes everything easier later on.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, and salt. It’s important to sift the flour first so your cake stays light and fluffy.

3. Whisk the Wet Ingredients

In a separate large bowl, combine the sugar, eggs, vanilla extract, and canned pumpkin. Whisk until it’s nice and smooth. You can already smell the pumpkin goodness, right?

4. Combine the Wet and Dry

Now gently fold the dry ingredients into the wet. Don’t overmix—just stir until everything is combined. Overmixing can make the cake tough, and we want it soft and light.

5. Bake the Cake

Pour the batter into your prepared pan and spread it out evenly. Bake for about 15 minutes, or until a toothpick comes out clean. The cake should be firm but not overcooked.

6. Roll the Cake

Here comes the fun part! Once the cake is out of the oven, turn it out onto a work surface and slowly roll it into a log while it’s still warm. Be gentle to avoid cracking, and place the rolled cake on a cooling rack to cool completely.

7. Prepare the Filling

While the cake cools, let’s make that dreamy cream cheese filling. In the bowl of a stand mixer, beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until it’s light and fluffy. It’s going to be hard not to sneak a taste at this point!

8. Assemble the Roll

Once the cake is completely cool, gently unroll it. Spread the cream cheese mixture evenly over the cake, and then carefully roll it back up. Wrap it tightly in plastic wrap to help it keep its shape, and let it chill in the fridge for about an hour.

9. Serve

Unwrap the pumpkin roll, dust it with a little extra powdered sugar if you’re feeling fancy, and slice it up. Enjoy with a cup of coffee or tea—this is fall baking at its finest.

How to Serve

• For Dessert: Slice and serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
• For Parties: This is a great make-ahead dessert for gatherings. Just slice it up right before serving.
• With Coffee: Pairs perfectly with a hot cup of coffee or tea for an afternoon treat.

Make Ahead

• Fridge: Store the pumpkin roll wrapped in plastic wrap for up to 3 days.
• Freezer: You can freeze it too! Just wrap it tightly in plastic wrap and then foil. Thaw in the fridge before serving.

FAQs

What if my cake cracks when I roll it?
Don’t worry! It happens sometimes, but the filling will hide most of the cracks. Just roll gently, and you’ll be fine.

Can I make this gluten-free?
Yes! Swap out the all-purpose flour for a gluten-free flour blend, and you’re good to go.

How long does it last in the fridge?
It’ll stay fresh for up to 3 days in the fridge, but honestly, it’s so good, it probably won’t last that long!

There you have it—sweet, spiced, and filled with creamy goodness. This Pumpkin Roll is perfect for fall gatherings or just treating yourself. Enjoy!

Print