Pumpkin Roll with Cream Cheese Filling

Fall brings a cozy comfort in every bite, and nothing captures that spirit better than this Pumpkin Roll with Cream Cheese Filling. This sumptuous dessert blends tender, moist pumpkin cake wrapped around a tangy, luscious cream cheese filling—with every slice boasting rich autumn flavors and irresistible texture. Whether you’re serving it for a festive gathering or a simple family treat, this recipe hits all the right notes with ease and much joy.

Why You’ll Love This Recipe

• Classic comfort: The warm spices and pumpkin create a nostalgic fall treat you’ll crave all season long.
• Moist and tender texture: The cake balances perfectly between fluffy and rich, holding together beautifully when rolled.
• Decadent filling: The cream cheese adds the perfect touch of tanginess to complement the sweet pumpkin.
• Impressive yet easy: You’ll wow guests with this showstopper that’s surprisingly straightforward to make.
• Versatile for occasions: Ideal for holiday tables, bake sales, or just a cozy family dessert night.

Ingredients You’ll Need

This Pumpkin Roll with Cream Cheese Filling recipe relies on simple, pantry-friendly ingredients you might already have on hand. Each element is essential—whether it’s the spice blend to create the signature autumn aroma or the eggs that provide structure and moisture.

• Pumpkin puree: Offers natural moisture and brings that authentic pumpkin flavor and color.
• All-purpose flour: Provides structure and ensures the cake isn’t too dense.
• Sugar: Adds the right amount of sweetness for balance.
• Eggs: Help the cake rise and give it tender crumb.
• Ground cinnamon, ginger, nutmeg, and cloves: Essential for that warm, spicy flavor that defines pumpkin desserts.
• Baking powder and baking soda: Leavening agents which lighten the texture perfectly.
• Cream cheese: For the smooth, tangy filling that contrasts the sweet cake.
• Butter: Adds richness and creaminess to the filling.
• Powdered sugar: Sweetens and thickens the cream cheese filling.
• Vanilla extract: Enhances the flavor of the filling with a sweet aroma.

Variations for Pumpkin Roll with Cream Cheese Filling

Feel free to get creative with the Pumpkin Roll with Cream Cheese Filling according to your preferences or dietary needs. These tweaks make the recipe versatile, whether you want to change flavors, texture, or cater to special diets.

• Gluten-free option: Substitute all-purpose flour with a gluten-free blend to keep the cake moist and safe for gluten sensitivities.
• Spice it up: Add a pinch of cayenne or increase cinnamon for a spicier, bolder taste.
• Maple twist: Replace vanilla extract in the filling with pure maple syrup for a seasonal flavor boost.
• Nutty crunch: Mix chopped pecans or walnuts into the filling for added texture and richness.
• Dairy-free version: Use vegan cream cheese and butter substitutes to make it friendly for dairy-free diets.

How to Make Pumpkin Roll with Cream Cheese Filling

Step 1: Prepare the Cake Batter

Start by preheating your oven and lining a jelly roll pan with parchment paper sprinkled lightly with flour. In a large bowl, whisk together the dry ingredients—flour, baking powder, baking soda, salt, and spices—then separately beat the eggs and sugar until thick and pale. Combine the wet ingredients with pumpkin puree and gently fold them into the dry mixture, creating a smooth, evenly blended batter ready to bake.

Step 2: Bake the Pumpkin Cake

Pour the batter evenly into the prepared pan and spread into a thin layer. Bake until the edges slightly pull away and a toothpick inserted in the center comes out clean, usually about 15 minutes. Timing is crucial to ensure the cake is moist enough to roll without cracking.

Step 3: Roll While Warm

As soon as the cake comes out of the oven, invert it onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake and towel together from the short side. This step “trains” the cake to roll perfectly, preventing cracks later. Let it cool completely rolled up.

Step 4: Prepare the Cream Cheese Filling

While the cake cools, whip together softened cream cheese, butter, powdered sugar, and vanilla extract until fluffy and smooth. This luscious filling contrasts the spiced cake with creamy tanginess.

Step 5: Assemble the Pumpkin Roll

Unroll the cooled cake gently and spread the cream cheese filling evenly over the surface. Re-roll the cake carefully without the towel, ensuring the filling stays intact inside for a beautiful spiral effect.

Step 6: Chill and Slice

Wrap the roll tightly in plastic wrap and chill for at least an hour. This helps set the filling and makes slicing easier. Serve chilled or at room temperature for best flavor.

Pro Tips for Making Pumpkin Roll with Cream Cheese Filling

• Use fresh pumpkin puree: Canned works fine, but fresh adds unbeatable flavor and moisture.
• Don’t overbake: Keep a close eye on baking time to maintain the perfect tender texture.
• Roll while warm: The cake cracks if rolled cold, so rolling immediately is key for a flawless shape.
• Chill before slicing: This prevents the filling from smearing and the roll from falling apart.
• Use a serrated knife: For clean, smooth slices that look bakery-worthy.

How to Serve Pumpkin Roll with Cream Cheese Filling

Garnishes

Sprinkle the top with powdered sugar for an elegant look or decorate with chopped toasted pecans to add texture and a hint of nuttiness. Fresh whipped cream on the side also pairs wonderfully.

Side Dishes

Serve with a scoop of vanilla ice cream or a drizzle of caramel sauce to turn this dessert into a decadent fall indulgence. Hot apple cider or spiced coffee complements the pumpkin spices beautifully.

Creative Ways to Present

Slice the roll into small pinwheels for a festive platter or arrange it on a wooden board with autumn-themed decorations like cinnamon sticks and mini pumpkins to impress guests visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Keep leftover pumpkin roll covered tightly in plastic wrap or an airtight container in the refrigerator for up to 4 days to maintain freshness and moisture.

Freezing

Freeze the pumpkin roll wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving to retain texture and flavor.

Reheating

Since it’s best served chilled or at room temperature, avoid reheating; instead, let it sit out for 10-15 minutes to soften slightly before slicing.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is a convenient choice that keeps the cake moist and flavorful.

How do I prevent the cake from cracking when rolling?

Roll the cake while it’s still warm with a powdered sugar-dusted kitchen towel; this “trains” the cake and prevents cracks later.

Can I make this recipe dairy-free?

Absolutely! Use dairy-free cream cheese and butter substitutes to enjoy this pumpkin roll without dairy.

Is this recipe suitable for freezing?

Yes, the pumpkin roll freezes well and can be stored for up to two months—just thaw it overnight before serving.

What’s the best way to slice the roll?

Use a sharp serrated knife and slice gently to keep the roll’s shape intact and present beautiful swirls.

Final Thoughts

You’re going to love making and sharing this Pumpkin Roll with Cream Cheese Filling—it’s a true fall favorite that combines bold flavors and velvety textures into one unforgettable dessert. Whether for a festive party, a holiday gathering, or a cozy night in, this recipe brings warmth, sweetness, and smiles with every bite. Give it a try and watch how quickly it disappears!

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