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Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling
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This Pumpkin Roll with Cream Cheese Filling is a classic fall dessert featuring a moist, tender pumpkin sponge cake wrapped around a tangy, creamy filling. Infused with warm spices and rich pumpkin flavor, it’s a perfect treat for holiday gatherings, bake sales, or cozy family nights. Easy to make and impressive to serve, this roll offers a delightful balance of sweet and spiced flavors with a luscious texture in every bite.

Ingredients

Scale

For the Pumpkin Cake

  • 1 cup pumpkin puree
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves

For the Cream Cheese Filling

  • 8 oz cream cheese, softened (or dairy-free cream cheese for dairy-free option)
  • 1/4 cup unsalted butter, softened (or dairy-free butter substitute)
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract (or pure maple syrup for maple twist)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 375°F (190°C) and line a jelly roll pan with parchment paper lightly dusted with flour. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. In a separate bowl, beat the eggs and sugar until thick and pale. Add pumpkin puree to the wet ingredients and gently fold the mixture into the dry ingredients until smooth and evenly blended.
  2. Bake the Pumpkin Cake: Pour the batter evenly into the prepared pan and spread it into a thin, uniform layer. Bake in the preheated oven for about 15 minutes, or until the edges start to pull away from the pan and a toothpick inserted in the center comes out clean. Timing is crucial to keep the cake moist and flexible for rolling.
  3. Roll While Warm: Immediately after removing from the oven, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper. Starting from the short side, roll the cake and towel together gently. This step helps the cake to “train” and prevents cracking later. Allow it to cool completely while rolled.
  4. Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese and butter until smooth and fluffy. Gradually add the powdered sugar and vanilla extract (or maple syrup) and continue beating until the filling is creamy and well combined.
  5. Assemble the Pumpkin Roll: Carefully unroll the cooled cake and spread the cream cheese filling evenly over the surface. Re-roll the cake gently without the towel, keeping the filling inside and ensuring a clean spiral.
  6. Chill and Slice: Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set the filling. Once chilled, slice using a serrated knife into pieces about 1-inch thick. Serve chilled or at room temperature.

Notes

  • Use fresh pumpkin puree for the best flavor, though canned works well.
  • Do not overbake the cake to keep it moist and pliable for rolling.
  • Roll the cake while still warm to avoid cracks.
  • Chill the roll before slicing to prevent filling from smearing.
  • Use a serrated knife for clean, bakery-style slices.

Nutrition

Keywords: pumpkin roll, cream cheese filling, fall dessert, pumpkin cake, autumn recipe, gluten-free pumpkin roll

Find it online: https://juliaglam.com/pumpkin-roll-with-cream-cheese-filling/