If there’s one dessert that absolutely spells autumn magic, it’s the Pumpkin Roll with Cream Cheese. With its perfectly spiced pumpkin sponge cake and a thick, swirly layer of sweet cream cheese filling, this show-stopper is as gorgeous as it is delicious. What I love most about this dessert is how every slice reveals a beautiful spiral—golden cake hugging that dreamy cream cheese center. It’s a true crowd-pleaser for holiday tables, “just because” afternoons, and cozy coffee moments alike.
Ingredients You’ll Need
The beauty of a Pumpkin Roll with Cream Cheese is how accessible each ingredient is, yet how they blend together so seamlessly for a bakery-quality dessert. Every component brings its own flair, from rich pumpkin and warming spices to that irresistible tangy filling.
- All-purpose flour: The backbone of your cake, providing structure without being heavy.
- Baking powder & baking soda: Both work together for lift and a tender crumb.
- Salt: Even in sweet dishes, a touch of salt sharpens all the flavors.
- Ground cinnamon: Essential for that classic fall warmth.
- Ground nutmeg: Just a hint deepens the spice profile.
- Large eggs: Make your cake rich, tender, and full of structure.
- Granulated sugar: Sweetens the cake and helps keep it moist.
- Canned pumpkin puree: The star ingredient, adding color and unmistakable pumpkin flavor.
- Vanilla extract: A little goes a long way for beautiful aroma in both cake and filling.
- Cream cheese (softened): The heart of your dreamy filling, perfectly tangy and creamy.
- Powdered sugar: Sweetens and smooths out that luscious filling (and great for dusting!).
- Unsalted butter (softened): Makes the cream cheese filling extra velvety and rich.
- Powdered sugar for dusting and rolling: Helps prevent sticking and adds that classic snowy finish.
How to Make Pumpkin Roll with Cream Cheese
Step 1: Prepare Your Oven and Pan
Begin by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, ensuring it covers the whole bottom, and lightly grease it for easy release. Setting up your pan before getting started makes rolling up your Pumpkin Roll with Cream Cheese a breeze!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. This blend not only gives structure to your cake but fills it with irresistible fall warmth and the perfect tender crumb.
Step 3: Prepare the Wet Ingredients
In a separate large bowl, beat the eggs and granulated sugar until thick, pale, and creamy. This step is key—lots of air makes the cake light. Then, add the canned pumpkin puree and vanilla extract, mixing until smooth and beautifully orange.
Step 4: Combine and Bake
Gently fold the dry ingredients into the wet mixture just until combined; don’t overmix, or your cake could turn dense. Pour the batter evenly into your prepared pan, using a spatula to smooth the surface, and bake for 13–15 minutes. The cake is ready when it springs back lightly under your touch.
Step 5: Roll While Warm
While your Pumpkin Roll with Cream Cheese cake bakes, lay a clean kitchen towel flat and generously dust it with powdered sugar. Once the cake comes out of the oven, immediately loosen its edges and invert it onto the towel. Carefully peel away the parchment, then roll the cake (towel and all) starting from a short end. This trick ensures your cake keeps its perfect swirl when you add the filling later!
Step 6: Make the Cream Cheese Filling
While the cake cools, beat together the softened cream cheese, butter, powdered sugar, and vanilla extract until light, fluffy, and completely smooth. This silky filling is what makes the Pumpkin Roll with Cream Cheese so decadent.
Step 7: Fill and Re-Roll
Gently unroll the cooled cake and evenly spread the cream cheese filling all the way to the edges. Now, carefully re-roll the cake (this time without the towel), wrap it tightly in plastic wrap, and refrigerate for at least 1 hour. This chilling step sets your filling and makes slicing easy and tidy.
Step 8: Slice and Serve
When you’re ready to serve, unwrap your Pumpkin Roll with Cream Cheese and give it a generous dusting of powdered sugar. Slice with a sharp, clean knife (wiping between cuts helps!) and serve those gorgeous spirals.
How to Serve Pumpkin Roll with Cream Cheese
Garnishes
A classic sprinkle of powdered sugar is both beautiful and simple, highlighting every swirl. For an extra-special touch, you can add candied pecans, a drizzle of caramel sauce, or even a few pinches of orange zest to make the Pumpkin Roll with Cream Cheese pop with vibrant flavor.
Side Dishes
Pair this roll with a mug of hot spiced cider, cinnamon coffee, or a scoop of vanilla ice cream to enhance its cozy autumn vibes. Fresh berries or a dollop of whipped cream bring a refreshing contrast, especially if you’re serving it after a rich meal.
Creative Ways to Present
Slice your Pumpkin Roll with Cream Cheese on a rustic wooden board or a vintage cake stand for a charming display. Try cutting some slices extra thin and stacking them in a spiral for a stunning centerpiece, or serve with mini forks and elegant napkins for a delightful dessert table.
Make Ahead and Storage
Storing Leftovers
Pumpkin Roll with Cream Cheese actually gets even better after a day in the fridge—the flavors meld, and the texture is even more luscious. Keep any leftovers tightly wrapped in plastic or an airtight container, and store in the refrigerator for up to 5 days.
Freezing
To freeze, wrap your Pumpkin Roll with Cream Cheese securely in plastic wrap, then foil, and store in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. The swirls stay beautiful, and the cream cheese filling thaws perfectly creamy!
Reheating
Since Pumpkin Roll with Cream Cheese is served cold or at room temperature, there’s no need to reheat. If the roll is firm from the fridge, let it sit out for about 10–15 minutes for softer slicing and an even silkier bite.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Freshly roasted and pureed pumpkin works wonderfully—just be sure to drain off any extra liquid so your cake batter stays nice and fluffy.
Why is my cake cracking when I roll it?
Rolling the cake while it’s still warm is crucial to prevent major cracks. A generous sprinkling of powdered sugar on the towel helps keep things smooth, and don’t stress about minor cracks—they’ll be hidden by the filling or powdered sugar dusting.
Can I make this Pumpkin Roll with Cream Cheese ahead of time?
Yes, it’s actually the perfect make-ahead dessert! Wrap it tightly and chill for up to 2 days, or freeze it for longer storage. Just dust with powdered sugar right before serving for the freshest look.
Is there a dairy-free substitute for the filling?
You can swap in a plant-based cream cheese and use a vegan butter alternative. The texture stays creamy, and you can adjust the powdered sugar for sweetness as needed.
How do I prevent the filling from oozing out?
Letting the cake cool completely before filling is key. Also, don’t overload with filling—spread evenly and leave a slight border. Chilling the finished roll helps firm everything up for clean slices.
Final Thoughts
If you’re craving a dessert that truly celebrates the flavors (and beauty) of fall, give this Pumpkin Roll with Cream Cheese a spot in your kitchen. It delivers big-time comfort, impressive looks, and just the right amount of festive sweetness. Go on—give it a try and let those creamy pumpkin swirls steal the show!
Print
Pumpkin Roll with Cream Cheese Recipe
- Total Time: 35 minutes plus chilling
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of autumn with this Pumpkin Roll recipe featuring a moist pumpkin cake filled with a luscious cream cheese filling. Perfect for holiday gatherings or a cozy fall treat.
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Additional:
- powdered sugar for dusting and rolling
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare cake batter: Whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a separate bowl, beat eggs and sugar, then add pumpkin puree and vanilla. Fold in dry ingredients.
- Bake the cake: Pour batter into pan and bake for 13–15 minutes. Dust a kitchen towel with powdered sugar, invert cake onto towel, roll, and cool.
- Make the filling: Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Assemble the roll: Unroll cake, spread filling, re-roll without towel, wrap in plastic, and chill for at least 1 hour.
- Serve: Dust with powdered sugar before slicing and serving.
Notes
- You can make the pumpkin roll ahead of time and freeze it tightly wrapped for up to 2 months. Thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 26 g
- Sodium: 160 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
