Pumpkin Roll with Cream Cheese Recipe
If there’s one autumn dessert guaranteed to impress, it’s Pumpkin Roll with Cream Cheese. This classic treat features a light, spiced pumpkin cake wrapped around a dreamy, tangy-sweet cream cheese filling, dusted with a gentle coat of powdered sugar. Every slice reveals a swirl so beautiful you’ll reach for your camera before your fork! Whether for holidays, potlucks, or simply a cozy night in, Pumpkin Roll with Cream Cheese brings festive charm and irresistible flavor—and you won’t believe how fun it is to make.
Ingredients You’ll Need
Every ingredient in Pumpkin Roll with Cream Cheese plays an important role, from the warm, autumnal spices to the luscious cream cheese swirl. Gather these simple baking staples for a showstopping result with delightful flavor, tender texture, and just the right amount of sugar and spice.
- Eggs: Whipping them until thick introduces air for a soft and fluffy cake that rolls beautifully.
- Granulated sugar: Provides essential sweetness and helps with the cake’s tender crumb and golden color.
- Pumpkin puree: The star ingredient brings quintessential pumpkin flavor while making the cake extra moist.
- Vanilla extract: Adds warmth and depth to both the cake and silky filling.
- All-purpose flour: Just enough to give structure without making the cake heavy.
- Baking soda & baking powder: Ensure the cake rises for that perfect light texture.
- Salt: Balances the sweetness and brightens the pumpkin and spice flavors.
- Ground cinnamon, nutmeg, and cloves: Together, these create a signature cozy aroma and autumn spice medley.
- Powdered sugar: Used for both the sweet filling and that beautiful snowy dusting on top.
- Cream cheese: Softened cream cheese turns luscious, rich, and tangy for that unforgettable swirl.
- Unsalted butter: Blends into the filling for creaminess and a hint of buttery flavor.
How to Make Pumpkin Roll with Cream Cheese
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper, letting a little hang over the edges. Lightly grease it—this step makes unmolding the cake later a total breeze and prevents sticking, which is key to a seamless spiral.
Step 2: Whisk the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar until thick and pale, about 3 to 5 minutes. You want lots of air in the mixture—this is what gives your cake its soft, flexible texture that won’t crack when you roll it up.
Step 3: Mix in Pumpkin and Vanilla
Add the pumpkin puree and vanilla extract to your egg mixture, blending until nice and smooth. This is where the gorgeous pumpkin color and flavor really come to life!
Step 4: Combine the Dry Ingredients
In another bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Take a moment to inhale the warm aroma—the spices make your whole kitchen smell like fall.
Step 5: Fold Wet and Dry Together
Gradually add the dry ingredients to your wet mixture, stirring just until everything is combined into a smooth batter. Don’t overmix—gentle folding keeps the cake tender.
Step 6: Spread and Bake
Pour the batter into the prepared pan, using a spatula to spread it evenly into every corner. Bake for 13 to 15 minutes, or until the cake springs back lightly when touched. A perfectly baked cake is key for rolling.
Step 7: Roll While Warm
Work swiftly while the cake is still warm. Using the parchment paper, lift the cake from the pan and gently roll it up from a short end with the parchment still attached. Let it cool, seam-side down, on a wire rack. Rolling while warm ensures it won’t crack later when you add the filling.
Step 8: Make the Cream Cheese Filling
While the cake cools, beat the softened cream cheese, butter, vanilla, and powdered sugar together until so fluffy and smooth you’ll want to sneak a taste! This dreamy filling is the heart of every Pumpkin Roll with Cream Cheese.
Step 9: Assemble and Chill
Once the cake is completely cool, gently unroll it. Evenly spread the cream cheese filling all over, then carefully re-roll the cake (this time without the parchment). Wrap your Pumpkin Roll with Cream Cheese tightly in plastic wrap and chill for at least an hour before slicing. This step helps the roll set and cuts cleanly into signature spiraled slices.
How to Serve Pumpkin Roll with Cream Cheese
Garnishes
For a stunning presentation, give your Pumpkin Roll with Cream Cheese a generous dusting of powdered sugar just before serving. A sprig of fresh mint, a handful of candied pecans, or even a little drizzle of caramel sauce can add festive flair, especially for special occasions.
Side Dishes
This dessert shines all on its own, but if you’re planning a fall gathering, pair your Pumpkin Roll with Cream Cheese with a hot cup of spiced chai, freshly brewed coffee, or even a cool dollop of whipped cream on the side. These simple touches elevate the cozy experience without overpowering the star.
Creative Ways to Present
For showstopping appeal, slice your Pumpkin Roll with Cream Cheese and fan the pieces on a platter, alternating with fresh berries for a pop of color. Or, cut it into mini-rolls and serve as bite-sized treats at your next party. Individual slices nestled in cupcake wrappers also make for a charming dessert buffet addition.
Make Ahead and Storage
Storing Leftovers
Wrap any remaining Pumpkin Roll with Cream Cheese tightly in plastic wrap and keep it in the refrigerator. It stays perfectly moist and fresh for up to four days, making it a fantastic make-ahead dessert for busy seasons.
Freezing
If you’d like to prepare in advance, simply wrap the entire roll or individual slices in plastic wrap, then foil, and place in a freezer-safe bag. The Pumpkin Roll with Cream Cheese can be frozen for up to three months—just remember to thaw overnight in the fridge before serving.
Reheating
This dessert is best enjoyed chilled or at room temperature. If you prefer it slightly warmer, let a slice sit out for about 15 minutes before enjoying. Avoid microwaving, as it can cause the cream cheese filling to melt and become too soft.
FAQs
Can I make a Pumpkin Roll with Cream Cheese ahead of time?
Absolutely! In fact, Pumpkin Roll with Cream Cheese tastes even better after chilling in the fridge for a few hours or overnight. The flavors meld beautifully and the cake becomes moist and easy to slice.
What’s the best way to prevent my cake from cracking?
The key is to roll the cake up while it’s still warm, right after baking. The gentle warmth keeps it pliable and less likely to crack when you add the filling and re-roll.
Can I use homemade pumpkin puree instead of canned?
Yes! Homemade pumpkin puree works wonderfully. Just make sure it’s thick (not watery), and measure it after draining any excess moisture for perfect results.
Is there a gluten-free version of Pumpkin Roll with Cream Cheese?
Switch out the all-purpose flour for your favorite gluten-free baking blend that specifies cup-for-cup substitution. You’ll still enjoy the same lovely texture and flavor.
How do I get clean, neat slices every time?
Chill the Pumpkin Roll with Cream Cheese thoroughly, then use a sharp, thin-bladed knife and wipe it clean between each slice. This makes those signature swirls look bakery-worthy!
Final Thoughts
There’s just something magical about making and sharing a Pumpkin Roll with Cream Cheese—the swirl, the spiced aroma, the creamy center. Gather your ingredients, dive into the process, and soon you’ll have a spectacular treat to delight your family, friends, and tastebuds. You’re going to love every bite!
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Pumpkin Roll with Cream Cheese Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the flavors of fall with this delicious Pumpkin Roll filled with a creamy cream cheese filling. Perfect for Thanksgiving or any autumn gathering!
Ingredients
Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Filling:
- 1 cup powdered sugar (for dusting and filling)
- 8 ounces cream cheese (softened)
- 4 tablespoons unsalted butter (softened)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the batter: In a large mixing bowl, beat the eggs and granulated sugar until thick and light. Add pumpkin puree and vanilla extract. In a separate bowl, combine flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Gradually add dry ingredients to wet mixture and stir until smooth.
- Bake the cake: Pour batter into the prepared pan, spread evenly, and bake for 13 to 15 minutes until the cake springs back when touched lightly. Roll the warm cake in parchment paper and let it cool.
- Make the filling: Beat cream cheese, butter, vanilla extract, and powdered sugar until smooth and fluffy.
- Assemble: Unroll the cooled cake, spread filling evenly, re-roll without parchment, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar before slicing.
Notes
- For easier rolling, dust a clean kitchen towel with powdered sugar and roll the cake in the towel instead of parchment.
- This dessert can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 25g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
