Easy Pumpkin Cake Roll with Cream Cheese – Best Fall Dessert

Picture this: a golden, spiced pumpkin sponge cake wrapped around a cloud of creamy, tangy cream cheese filling. This pumpkin cake roll with cream cheese is autumn on a plate! Did you know that cake rolls originated in Europe and were considered a sign of culinary skill?

This dessert combines the warm spices of fall with the richness of cream cheese in every bite. It’s surprisingly simple to make, taking just 45 minutes from start to finish, making it perfect for family gatherings or cozy weeknight treats. Unlike our popular carrot cake recipe, this dessert offers a lighter texture with bold pumpkin flavor.

What is Pumpkin Cake Roll with Cream Cheese?

Ever wonder why we call it a “roll” when it’s clearly more like edible autumn magic? This delightful dessert gets its name from the rolling technique that creates beautiful spiral layers of cake and filling. Legend has it that the first cake roll was created by accident when a baker’s sponge cake was too thin, so they rolled it up with jam!

As they say, “the way to a man’s heart is through his stomach,” and this pumpkin cake roll will surely steal hearts with its perfect balance of spice and sweetness.

Why You’ll Love This Pumpkin Cake Roll with Cream Cheese

The Star of Fall Desserts

This pumpkin cake roll with cream cheese delivers everything you crave in autumn comfort food. The tender pumpkin sponge melts in your mouth while warm cinnamon, nutmeg, and ginger dance on your taste buds. The cream cheese filling adds a luxurious tanginess that perfectly balances the sweet pumpkin flavor.

Budget-Friendly Homemade Goodness

Making this dessert at home costs a fraction of bakery prices. With simple pantry staples like pumpkin puree, cream cheese, and basic spices, you’ll create a show-stopping dessert for under $8. Compare that to $25+ for a similar dessert from specialty bakeries!

Flavor Combination That Wows

The magic happens in the contrast of textures and flavors. The soft, spiced cake provides warmth while the cool, smooth cream cheese filling offers richness. A dusting of powdered sugar and optional chopped pecans on top adds the perfect finishing touch. Unlike our chocolate Swiss roll, this version celebrates seasonal flavors that make your kitchen smell like a cozy café.

Ready to roll up your sleeves and create this autumn masterpiece? Let’s dive into the simple steps that’ll have you serving this impressive dessert tonight!

How to Make Pumpkin Cake Roll with Cream Cheese

Quick Overview

This pumpkin cake roll with cream cheese combines the best of fall flavors in an elegant presentation that’s easier than you think! The secret lies in the flexible sponge cake that rolls without cracking, thanks to the moisture from pumpkin puree. The tangy cream cheese filling provides the perfect contrast to the warm spices.

Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Serves: 10-12 slices

Key Ingredients for Pumpkin Cake Roll with Cream Cheese

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 ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup pumpkin puree
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

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

For Assembly:

• Powdered sugar for dusting
• Clean kitchen towel

Step-by-Step Instructions

Preparing the Cake

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
3. Beat the Base: In a large mixing bowl, beat eggs with an electric mixer on high speed for 5 minutes until thick and lemon-colored. Gradually beat in granulated sugar until well combined.
4. Add Wet Ingredients: Stir in pumpkin puree and vanilla extract until smooth and well incorporated.
5. Fold in Flour: Gently fold the flour mixture into the pumpkin mixture until just combined. Don’t overmix, as this can make the cake tough.
6. Spread and Bake: Pour batter into the prepared pan, spreading evenly to corners. Bake for 13-15 minutes, or until the cake springs back when lightly touched.

Rolling the Cake

7. Prepare the Towel: While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
8. Turn Out Immediately: As soon as the cake comes out of the oven, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
9. Roll While Warm: Starting from a short end, roll up the cake and towel together. The towel prevents sticking and helps maintain the roll shape. Place seam-side down on a wire rack to cool completely, about 1 hour.

Making the Filling

10. Prepare Cream Cheese: While the cake cools, make the filling. In a medium bowl, beat cream cheese, powdered sugar, butter, and vanilla with an electric mixer until light and fluffy, about 3-4 minutes.

Final Assembly

11. Unroll Carefully: Gently unroll the cooled cake, removing the towel. The cake should unroll easily without cracking.
12. Spread Filling: Spread the cream cheese mixture evenly over the cake, leaving a 1/2-inch border around the edges.
13. Roll Again: Carefully roll up the cake again, this time without the towel. Roll gently but firmly to avoid air pockets.
14. Chill: Wrap the filled cake roll in plastic wrap and refrigerate for at least 2 hours before slicing. This helps it hold its shape and makes slicing cleaner.
15. Serve: Before serving, dust the top with powdered sugar and slice with a sharp serrated knife using a gentle sawing motion.

What to Serve Pumpkin Cake Roll with Cream Cheese With

This versatile dessert pairs beautifully with various accompaniments:

Hot Beverages: Serve with spiced apple cider, pumpkin spice lattes, or classic coffee. The warm spices complement the cake’s flavors perfectly.

Ice Cream: A scoop of vanilla bean or cinnamon ice cream alongside each slice creates a delightful temperature contrast.

Fresh Fruit: Sliced pears or apples with a drizzle of caramel sauce add freshness and complement the fall theme.

Nuts: Chopped toasted pecans or walnuts sprinkled on top add a delightful crunch and enhance the autumn flavors.

Whipped Cream: A dollop of freshly whipped cream with a pinch of cinnamon makes each bite even more indulgent.

Top Tips for Perfecting Pumpkin Cake Roll with Cream Cheese

Don’t Let It Crack

Roll the cake while it’s still warm and pliable. If you wait until it’s completely cool, it’s more likely to crack. The steam and warmth keep the cake flexible.

Sugar the Towel Generously

Don’t skimp on the powdered sugar when preparing your towel. This prevents sticking and makes unrolling much easier later.

Room Temperature Ingredients

Ensure your cream cheese and butter are properly softened for the smoothest filling. Hard cream cheese will create lumps that are difficult to remove.

Ingredient Substitutions

• Pumpkin Puree: Can substitute with sweet potato puree or butternut squash puree
• All-Purpose Flour: Substitute with cake flour for an even lighter texture (use 1 cup cake flour)
• Cream Cheese: Mascarpone cheese works as a luxurious alternative
• Spices: Pumpkin pie spice (1 1/4 teaspoons) can replace individual spices

Avoid Overmixing

When folding in the flour, stop as soon as you don’t see streaks. Overmixing develops gluten, making the cake tough and more prone to cracking.

Sharp Knife for Clean Slices

Use a sharp serrated knife and wipe it clean between cuts for the most attractive slices. Dipping the knife in warm water can also help.

Storing and Reheating Tips

Refrigerator Storage

Store your pumpkin cake roll tightly wrapped in plastic wrap in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration, so don’t leave it at room temperature for more than 2 hours.

Freezing Instructions

This cake roll freezes beautifully for up to 3 months. Wrap the entire roll tightly in plastic wrap, then aluminum foil. Label with the date and freeze flat. To serve, thaw overnight in the refrigerator while still wrapped to prevent condensation.

Best Serving Temperature

Serve chilled or at room temperature. If you prefer it slightly softer, remove from the refrigerator 15-20 minutes before serving.

Make-Ahead Tips

You can make this cake roll up to 3 days in advance. In fact, it often tastes better after the flavors have had time to meld together overnight.

Nutrition Information

Nutrient	Per Slice
Calories	285
Carbs	42g
Protein	5g
Fat	12g
Fiber	2g
Sugar	35g
Sodium	220mg

Based on 12 servings. Values are approximate.

Frequently Asked Questions

Why did my pumpkin cake roll crack when I rolled it?

The most common reason for cracking is letting the cake cool too much before rolling. Always roll the cake while it’s still warm and pliable. Also, make sure not to overbake the cake, as this makes it dry and more prone to cracking.

Can I make pumpkin cake roll ahead of time?

Absolutely! This dessert actually improves after sitting overnight in the refrigerator. You can make it up to 3 days in advance. Just keep it tightly wrapped in plastic wrap.

What’s the best pumpkin puree to use?

Use plain pumpkin puree, not pumpkin pie filling. Libby’s is a reliable brand, or you can make your own by roasting and pureeing sugar pumpkins. Make sure the puree is smooth and not watery.

How do I know when the cake is done baking?

The cake is done when it springs back lightly when touched in the center and just starts to pull away from the edges of the pan. Don’t overbake, as this will make it dry and difficult to roll.

Can I use low-fat cream cheese?

While you can use low-fat cream cheese, full-fat cream cheese provides the best texture and richness. Low-fat versions may make the filling less stable and more prone to weeping.

What if I don’t have a jelly roll pan?

You can use a standard 18×13-inch half sheet pan, but the cake will be thinner. Watch the baking time carefully as it may bake faster. A 9×13-inch pan will make the cake too thick to roll properly.

How thin should I spread the filling?

Spread the filling evenly but not too thick – about 1/4 to 1/2 inch thick. Too much filling will cause it to squeeze out when rolling, and too little won’t provide enough flavor contrast.

Can I add nuts to the cake roll?

Yes! You can add 1/2 cup of finely chopped pecans or walnuts to the cake batter, or sprinkle them over the filling before rolling. You can also garnish the outside with chopped nuts.

Extra Value-Added Tips

Decoration Ideas

• Dust with cinnamon before serving for extra spice
• Drizzle with caramel sauce for added sweetness
• Garnish with candied pecans for elegant presentation
• Add a sprinkle of orange zest to the filling for brightness

Flavor Variations

• Maple Cream: Add 2 tablespoons maple syrup to the cream cheese filling
• Spiced Cream: Add 1/4 teaspoon cinnamon to the filling
• Orange Twist: Add 1 teaspoon orange zest to both cake and filling
• Chocolate Chips: Fold mini chocolate chips into the filling

Troubleshooting Common Issues

• Cake sticks to towel: Use more powdered sugar next time
• Filling too soft: Chill the filling for 30 minutes before spreading
• Uneven roll: Practice gentle, consistent pressure when rolling
• Cake breaks: Ensure cake isn’t overbaked and roll while still warm

This pumpkin cake roll with cream cheese brings together all the beloved flavors of fall in one stunning dessert that’s sure to impress your family and friends. The combination of moist pumpkin spice cake and rich cream cheese filling creates a perfect harmony of flavors and textures that captures the essence of autumn in every bite!