Hey friend! 🍁 It’s officially pumpkin season, so what better way to celebrate all the cozy fall vibes than with a classic Pumpkin Roll with Cream Cheese Filling? This delightful dessert has been a staple at my autumn gatherings for years. The combination of fluffy, spiced pumpkin cake and sweet, tangy cream cheese filling is simply irresistible!
If you’ve been craving a dessert that’s both festive and easy to pull off, consider this your go-to. We’re using a simple process that results in that perfect swirl of pumpkin goodness and a creamy, dreamy inside you just can’t get enough of!
Why You’ll Love This Recipe
- Perfect for gatherings: The wow-factor of the rolled layers will impress guests — they’ll think you worked harder than you did!
- Easy to make ahead: You can make it the day before. In fact, it tastes even better chilled overnight.
- Bursting with flavor: The spiced pumpkin cake combined with rich cream cheese filling creates the perfect balance of fall flavors.
- Freezer-friendly: This dessert freezes beautifully, so you can make a couple and freeze any leftovers (if that’s even possible!).
Ingredients Breakdown
For the Pumpkin Roll:
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- Powdered sugar (for dusting/pulling the cake)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 2 tbsp butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Pro Tip: Make sure to use canned pumpkin puree, not pumpkin pie mix! The puree has no added sugar or spices, so you’ll get to control the flavor.
Step-by-Step Instructions
- Preheat & Prep: Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the paper. This helps the cake release easily when it’s time to roll.
- Mix dry ingredients: In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Set aside.
- Blend wet ingredients: In a large bowl, beat the eggs and sugar using a hand mixer or stand mixer until thick and creamy (about 2-3 minutes). Add the vanilla extract and pumpkin puree, mixing until combined.
- Combine & bake: Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Pour the batter into your prepared jelly roll pan and spread evenly. Bake for 13-15 minutes, or until the cake springs back when touched.
- Roll the cake: While the cake is still warm, lay a clean kitchen towel flat and dust it generously with powdered sugar. Carefully invert the cake onto the towel and gently peel off the parchment paper. Roll the cake up in the towel, starting at the narrow end. Allow it to cool completely in this rolled shape.
- Make the filling: Beat together the cream cheese, butter, vanilla, and powdered sugar in a medium-sized bowl until smooth and creamy. Set aside.
- Fill & roll: Gently unroll the cooled cake, spread the cream cheese mixture evenly over the top, and then roll it back up (without the towel, of course!). Wrap it in plastic wrap and refrigerate for at least 1 hour.
- Serve & enjoy: Dust the top with powdered sugar and slice to serve. You can even garnish with a little whipped cream for an extra touch!
Chef’s Tips and Tricks
- Don’t skip the dusting: Dusting your towel with powdered sugar prevents the cake from sticking while rolling. Be generous!
- Room temp cream cheese: Make sure your cream cheese and butter are softened to avoid any lumps in the filling.
- Be patient: Let the cake cool fully in the rolled shape before adding the filling. If it’s still warm, the cream cheese will melt and become runny.
Recipe Variations and Serving Suggestions
- Add walnuts: For a little crunch, you could sprinkle some chopped toasted walnuts onto the cream cheese filling before rolling up the cake.
- Make it spicy: Add a pinch of allspice or cloves to the dry ingredients if you want to amp up the warm flavors.
- Pair with a cozy drink: This pumpkin roll pairs perfectly with a cup of hot apple cider or a pumpkin spice latte. Talk about fall perfection! 🍂
FAQs
Can I freeze a pumpkin roll?
Absolutely! After rolling and setting, wrap your pumpkin roll tightly in plastic wrap and place it in the freezer for up to 2 months. Thaw overnight in the fridge before serving.
How long does a pumpkin roll last?
Stored in an airtight container in the fridge, a pumpkin roll will keep for about 3-4 days. It actually tastes better on day two when the flavors have had time to meld!
Can I make this gluten-free?
You sure can! Just swap out the all-purpose flour for a 1:1 gluten-free flour blend with xanthan gum included.
Alright, kitchen friends—are you ready to roll? 😉 Trust me, once you try this pumpkin roll with cream cheese filling
