Creamy Pumpkin Roll Cake with Cream Cheese Filling Recipe
Picture this: a soft, spiced pumpkin sponge cake wrapped around velvety cream cheese filling, creating the perfect autumn dessert. This pumpkin roll cake with cream cheese filling combines the warm flavors of fall spices with rich, tangy cream cheese in every bite. Did you know that pumpkin rolls originated in the Midwest and have become…
Picture this: a soft, spiced pumpkin sponge cake wrapped around velvety cream cheese filling, creating the perfect autumn dessert. This pumpkin roll cake with cream cheese filling combines the warm flavors of fall spices with rich, tangy cream cheese in every bite.
Did you know that pumpkin rolls originated in the Midwest and have become a beloved holiday tradition across America? This showstopper dessert looks incredibly impressive but is surprisingly simple to make, requiring just basic ingredients and taking only 45 minutes from start to finish.
Unlike our popular carrot cake roll, this version offers a lighter texture with deeper autumn flavors that make it perfect for Thanksgiving gatherings or cozy weekend treats.
What is Pumpkin Roll Cake?
Ever wondered why we call it a “roll” cake when it looks more like a beautiful spiral log? This delightful dessert gets its name from the rolling technique used to create its signature swirl pattern. The magic happens when you roll the warm cake in a towel, let it cool, then unroll and fill it with cream cheese goodness before rolling it back up.
It’s like creating edible art in your kitchen! As they say, “the way to a man’s heart is through his stomach,” and this pumpkin roll certainly proves that point with its irresistible combination of flavors and textures. Ready to impress your family and friends with this stunning dessert?
Why You’ll Love This Pumpkin Roll Cake with Cream Cheese Filling
The Perfect Balance of Flavors
This pumpkin roll cake delivers the ideal harmony between sweet and tangy. The moist pumpkin cake provides earthy sweetness enhanced by warm cinnamon and nutmeg, while the cream cheese filling adds a delightful tang that cuts through the richness. Each slice reveals beautiful swirls that make every bite a perfect combination of cake and filling.
Budget-Friendly Homemade Goodness
Making this pumpkin roll at home costs a fraction of what you’d pay at a bakery. Using simple pantry staples like canned pumpkin, basic spices, and cream cheese, you can create an impressive dessert for under $8 that serves 10-12 people. Compare that to spending $25-30 for a similar dessert from a specialty bakery!
Customizable and Make-Ahead Friendly
Unlike our chocolate Swiss roll, this pumpkin version can be made up to three days ahead of time, making it perfect for holiday entertaining. You can customize the filling with additions like vanilla extract, maple syrup, or even a hint of bourbon for adult gatherings. The flavors actually improve after a day in the refrigerator as they meld together beautifully.
Ready to create this bakery-worthy dessert in your own kitchen? Let’s dive into the simple steps that will have you rolling like a pro!
How to Make Pumpkin Roll Cake with Cream Cheese Filling
Quick Overview
This pumpkin roll cake combines the best of fall flavors in an elegant presentation that’s easier than you think. The secret lies in the gentle rolling technique and perfectly spiced pumpkin batter that stays moist and flexible. With its creamy filling and beautiful spiral appearance, this dessert offers restaurant-quality results at home.
Prep Time: 20 minutes
Bake Time: 15 minutes
Cooling Time: 1 hour
Total Time: 1 hour 35 minutes
Serves: 10-12 people
Key Ingredients for Pumpkin Roll Cake with Cream Cheese Filling
For the Pumpkin Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- Powdered sugar for dusting
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons butter, softened
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Step-by-Step Instructions
Step 1: Prepare Your Pan and Oven Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray or butter.
Step 2: Make the Pumpkin Cake Batter In a large mixing bowl, beat the eggs and granulated sugar together for 2-3 minutes until light and fluffy. Mix in the pumpkin puree until well combined. In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
Step 3: Bake the Cake Pour the batter into your prepared pan and spread it evenly to all corners using an offset spatula. Bake for 13-15 minutes, or until the cake springs back lightly when touched in the center. Don’t overbake, as this will make rolling difficult.
Step 4: Roll the Cake While the cake bakes, lay out a clean kitchen towel and generously dust it with powdered sugar. Immediately after removing the cake from the oven, turn it out onto the prepared towel. Carefully peel off the parchment paper. Starting from the short end, gently roll the cake and towel together. Place seam-side down and let cool completely for about 1 hour.
Step 5: Prepare the Cream Cheese Filling In a medium bowl, beat together the softened cream cheese, powdered sugar, butter, vanilla extract, and salt until smooth and creamy. The mixture should be spreadable but not runny.
Step 6: Fill and Re-roll Carefully unroll the cooled cake and remove the towel. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Starting from the same short end, gently roll the cake back up without the towel. Wrap in plastic wrap and refrigerate for at least 2 hours before serving.
Step 7: Serve Remove from refrigerator 15 minutes before serving. Using a sharp serrated knife, trim the ends for a clean presentation, then slice into 1-inch thick rounds. Dust with additional powdered sugar if desired.
What to Serve Pumpkin Roll Cake with Cream Cheese Filling With
This versatile dessert pairs beautifully with various accompaniments that enhance its autumn flavors. Serve alongside hot coffee or spiced chai tea for a cozy afternoon treat. For special occasions, consider offering it with a dollop of freshly whipped cream and a drizzle of caramel sauce.
The cake also complements other fall desserts wonderfully – try serving it as part of a dessert buffet alongside apple crisp or pecan pie. For a more casual setting, pair it with vanilla ice cream or a glass of cold milk. The rich flavors also work surprisingly well with a cup of hot cocoa topped with marshmallows for the ultimate comfort food experience.
Top Tips for Perfecting Pumpkin Roll Cake with Cream Cheese Filling
Avoid Cracking Issues
The key to preventing cracks is not overbaking the cake. Remove it from the oven as soon as it springs back when lightly touched. If small cracks do appear during rolling, don’t panic – they often disappear once the cake is filled and chilled.
Temperature Matters
Ensure your cream cheese and butter are properly softened before making the filling. Cold ingredients will create lumps and make spreading difficult. If you’re short on time, cut the cream cheese into small cubes and microwave for 10-15 seconds.
Rolling Technique
Roll the cake while it’s still warm for the best results. The steam helps keep it flexible. If you’re nervous about rolling, practice the motion a few times before the cake comes out of the oven. Always roll from the short end to create the classic spiral shape.
Make-Ahead Success
This dessert actually tastes better after sitting in the refrigerator overnight. The flavors meld together, and the texture becomes even more luxurious. You can make it up to 3 days ahead of serving.
Storing and Reheating Tips
Store your finished pumpkin roll cake wrapped tightly in plastic wrap in the refrigerator for up to 5 days. The cream cheese filling requires refrigeration, so never leave it at room temperature for more than 2 hours.
For longer storage, wrap the roll in plastic wrap followed by aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving. Individual slices can also be frozen – wrap each piece separately and thaw for about 30 minutes at room temperature.
This dessert is best served chilled and doesn’t require reheating. Simply remove from the refrigerator 10-15 minutes before serving to take the chill off. If the cream cheese filling seems too firm, letting it sit at room temperature briefly will restore its creamy texture.
Nutritional Information
| Nutrient | Per Slice (1/12 of roll) |
|---|---|
| Calories | 285 |
| Total Fat | 12g |
| Saturated Fat | 7g |
| Cholesterol | 75mg |
| Sodium | 320mg |
| Total Carbs | 45g |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 5g |
| Vitamin A | 8,500 IU |
| Calcium | 85mg |
| Iron | 1.2mg |
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can substitute fresh pumpkin puree for canned. Roast pumpkin halves at 400°F until tender, then puree until smooth. Make sure to drain excess moisture by placing the puree in a fine-mesh strainer for 30 minutes before using.
Why did my cake crack when I rolled it?
Cracking usually occurs when the cake is overbaked or has cooled too much before rolling. Bake just until the cake springs back when touched, and roll immediately while warm. The towel method helps create steam that keeps the cake flexible.
Can I make this gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different, but the flavor will remain delicious. Make sure your other ingredients are certified gluten-free.
How do I know when the cake is done baking?
The cake is ready when it springs back lightly when touched in the center and just begins to pull away from the sides of the pan. It should look set but still moist – usually 13-15 minutes in a properly preheated oven.
Can I add other flavors to the filling?
Yes! Try adding 1 teaspoon of maple extract, a pinch of cinnamon, or even 2 tablespoons of bourbon for adult gatherings. You can also fold in mini chocolate chips or chopped pecans for extra texture.
What’s the best way to slice the roll without squishing it?
Use a sharp serrated knife and a gentle sawing motion. Clean the blade between cuts to prevent the filling from dragging. Let the roll sit at room temperature for 10-15 minutes before slicing for cleaner cuts.
Can I double this recipe?
Yes, but you’ll need two separate jelly roll pans. The batter won’t spread properly if you try to bake it all in one larger pan. Keep the baking time the same and roll each cake separately.
Bonus Tips for Recipe Success
Consider investing in a quality offset spatula for spreading batter evenly – this small tool makes a huge difference in achieving uniform thickness. When measuring pumpkin puree, pack it lightly into the measuring cup for accuracy.
For an extra special presentation, dust the finished roll with powdered sugar and garnish with candied pecans or a few fresh cranberries. This simple addition transforms your homemade dessert into something that looks professionally made.
If you’re making this for a crowd, the recipe doubles easily. Just remember to use separate pans and roll each cake individually while warm. You can even make different flavored fillings for variety – try adding cocoa powder to one batch of filling for a chocolate variation.
This pumpkin roll cake with cream cheese filling proves that impressive desserts don’t have to be complicated. With a little practice and these helpful tips, you’ll be creating beautiful, delicious rolls that will become a treasured family tradition for years to come.
