If there’s one treat that perfectly captures the coziness of fall, it’s the Classic Pumpkin Roll with Cream Cheese Filling. Imagine a tender, spiced pumpkin cake swirled with a luscious, tangy cream cheese filling – every bite is a dreamy balance between warm autumn flavors and creamy sweetness. The elegant swirl makes each slice beautiful on the plate, and the make-ahead nature means your kitchen doesn’t have to be hectic when guests arrive. Whether for Thanksgiving, a family gathering, or just because pumpkin season has arrived, this dessert always earns a chorus of “wows” — trust me!
Ingredients You’ll Need
This recipe comes together with simple, everyday baking staples, but each ingredient plays its own special part in creating the moist cake and decadent filling. Grab these essentials and get ready to make something truly memorable!
- All-purpose flour: Gives the cake its structure while keeping it tender and light for easy rolling.
- Baking powder and baking soda: These leaveners make sure your pumpkin cake bakes up fluffy and soft.
- Salt: Just a pinch enhances all the flavors and keeps the sweetness in check.
- Ground cinnamon, nutmeg, and ginger: The trinity of cozy fall spices that give the cake its unmistakable pumpkin spice aroma and warmth.
- Eggs: Help the cake set and hold its roll, plus add richness and a golden hue.
- Granulated sugar: Sweetens the cake and helps achieve that signature soft, spongy texture.
- Canned pumpkin puree: The star of the show; look for pure pumpkin, not pie filling, for best results.
- Vanilla extract: Adds a layer of flavor and rounds out both the cake and the filling.
- Cream cheese: Make sure it’s softened — it’s key for a smooth, creamy filling with a slight tang.
- Powdered sugar: Sweetens and thickens the filling, and gives that beautiful snowy dusting on top.
- Unsalted butter: Softened butter brings richness and helps the filling whip up light and spreadable.
- Powdered sugar for dusting: Don’t skip this step! It keeps the cake from sticking to the towel and adds eye-catching flair when serving.
How to Make Classic Pumpkin Roll with Cream Cheese Filling
Step 1: Prep the Jelly Roll Pan and Oven
Preheat your oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang to help lift the cake out later. Lightly grease the parchment so your rolled cake releases perfectly. Getting your pan ready before mixing is key to quick assembly and a smooth baking process.
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Mixing these first ensures the spices and leaveners are distributed evenly, so every bite of your Classic Pumpkin Roll with Cream Cheese Filling is packed with flavor.
Step 3: Make the Pumpkin Batter
In a large bowl with an electric mixer, beat the eggs and granulated sugar together until thick, pale, and creamy – this should take about 4–5 minutes. Add the canned pumpkin puree and vanilla extract, then mix until smooth. Gently fold in the dry ingredients with a spatula; be careful not to over-mix or the cake may become tough.
Step 4: Bake the Pumpkin Roll Cake
Spread the batter evenly into your prepared pan, reaching all the corners. Bake for 13–15 minutes, or until the top springs back lightly when touched. Watch closely toward the end to avoid overbaking, which can make rolling tricky later on.
Step 5: Roll the Warm Cake
While the cake bakes, lay a clean kitchen towel on your countertop and dust generously with powdered sugar. As soon as the cake comes out, loosen the edges and carefully turn it onto the sugared towel. Peel away the parchment, then immediately roll the cake (short end to short end) up in the towel. Rolling while warm gives you that perfect swirl without cracks. Let it cool completely, about 1 hour.
Step 6: Make the Cream Cheese Filling
Beat the softened cream cheese, powdered sugar, softened butter, and vanilla extract together in a medium bowl until smooth and fluffy. This sweet-tangy filling is what turns the simple pumpkin cake into an iconic Classic Pumpkin Roll with Cream Cheese Filling.
Step 7: Assemble and Chill
Once the cake is completely cool, carefully unroll it. Don’t worry if the edges curl a bit — just go slow. Spread the cream cheese filling evenly over the surface, then gently roll it back up (without the towel this time). Wrap tightly in plastic wrap and chill for at least an hour so it sets and slices beautifully.
Step 8: Finish and Serve
Right before serving, unwrap the roll and give it a generous dusting of powdered sugar. Slice with a sharp knife and prepare to see everyone’s eyes light up at your masterpiece!
How to Serve Classic Pumpkin Roll with Cream Cheese Filling
Garnishes
The finishing touch is always that snow-like sprinkle of powdered sugar. For extra flair, try a scattering of toasted chopped pecans or a dollop of whipped cream alongside each slice. A few curls of orange zest can also brighten things up and hint at the spices within.
Side Dishes
This gorgeous Classic Pumpkin Roll with Cream Cheese Filling pairs flawlessly with coffee or spiced tea, balancing the cake’s sweetness. If you’re creating a dessert table, serve it alongside fruit salad, cinnamon apples, or a bowl of fresh berries for contrast.
Creative Ways to Present
Try arranging slices fan-style on a platter dusted with more powdered sugar, and tuck in cinnamon sticks or edible flowers for a harvest vibe. Individual slices also look stunning layered into mason jar parfaits with extra whipped cream and crumbled gingersnap cookies if you’re feeling playful!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Classic Pumpkin Roll with Cream Cheese Filling wrapped tightly in plastic wrap and store in the fridge. It will stay moist and flavorful for up to four days — perfect for sneaky midnight snacks or a sweet treat with your morning coffee.
Freezing
This dessert is a freezer’s best friend! After assembly, wrap the entire (uncut) roll securely in plastic and then foil. Freeze for up to 2 months. Simply thaw in the refrigerator overnight and slice when ready to serve. This makes holiday prep a breeze.
Reheating
This cake is meant to be enjoyed chilled or at room temperature, which keeps the filling firm and the swirl neat. If you prefer it softly warmed, let slices stand at room temp for 30 minutes before serving, but skip the microwave to preserve the texture.
FAQs
Can I make the Classic Pumpkin Roll with Cream Cheese Filling in advance?
Absolutely! In fact, it tastes even better the next day after the flavors have melded and the cake has firmed up. Prepare up to two days ahead and store in the fridge until you’re ready to serve.
My cake cracked while rolling. How can I prevent this?
Rolling the cake while it’s still hot from the oven is crucial — the steam keeps it pliable. Also, don’t overbake, and use enough powdered sugar on the towel to prevent sticking. A few little cracks won’t ruin the flavor or beautiful swirl once it’s filled and assembled!
Can I use homemade pumpkin puree instead of canned?
Yes, you can substitute homemade pumpkin puree if it’s thick and not watery. If it seems thin, strain through a cheesecloth before using to avoid a soggy cake.
What can I do with extra cream cheese filling?
If you find yourself with a bit more filling than fits in your pumpkin roll, don’t worry! Spread it on graham crackers, cookies, or toast, or use it as a sweet fruit dip.
Is there a gluten-free version of the Classic Pumpkin Roll with Cream Cheese Filling?
Definitely! Use a cup-for-cup gluten-free all-purpose flour blend in place of regular flour. The result is just as soft, flavorful, and rollable as the original.
Final Thoughts
The Classic Pumpkin Roll with Cream Cheese Filling is a show-stopping dessert that feels as special as it looks, yet is surprisingly easy to make. Whether you’re a seasoned baker or a first-timer, give this recipe a try and watch it become a new tradition at your table!
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Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 1 hour 40 minutes (includes cooling and chilling)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of fall with this delicious Pumpkin Roll filled with a creamy, sweet cream cheese filling. Perfect for dessert tables or holiday gatherings, this recipe is a sure crowd-pleaser.
Ingredients
For the cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
Additional:
- 1/4 cup powdered sugar for dusting the towel
- More powdered sugar for dusting finished roll
Instructions
- Preheat the oven: Preheat the oven to 375°F. Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: In a small bowl, whisk together the dry cake ingredients. In a large bowl, beat eggs and sugar, then add pumpkin and vanilla. Stir in dry ingredients and bake.
- Roll the cake: Dust a towel with powdered sugar, flip the baked cake onto it, roll it up, and let it cool.
- Make the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth. Unroll the cake, spread the filling, re-roll without the towel, wrap, and chill.
- Serve: Dust with powdered sugar before slicing.
Notes
- Ensure cake is completely cooled before adding filling.
- Freeze the roll (tightly wrapped) for up to 2 months.
- Thaw in the fridge overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 75 mg
