Pumpkin Roll with Cream Cheese Filling Recipe

I’m so excited to share this absolutely delightful Pumpkin Roll with Cream Cheese Filling Recipe that has quickly become a favorite in my kitchen. This dessert is not only visually stunning but also packed with cozy fall flavors you’ll crave year-round. If you love pumpkin and silky cream cheese frosting, you’re going to want to stick around because this pumpkin roll is moist, tender, and the perfect balance of sweet and spice — plus, it’s easier to make than you might think!

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Ingredients You’ll Need

These ingredients come together beautifully to create a perfectly balanced pumpkin roll. Each one plays a crucial role, and a little tip—using canned pumpkin puree is a shortcut that really works well here, but homemade pumpkin puree is equally delicious if you have it on hand.

• All-purpose flour: Use fresh flour for the best texture in your cake; too old and your cake may end up dense.
• Salt: Just a pinch brightens all those warm spices and balances sweetness.
• Baking soda: This helps your pumpkin roll rise perfectly without being heavy.
• Ground cinnamon: The cornerstone of that classic pumpkin spice flavor.
• Pumpkin pie spice: If you don’t have this blend, adding nutmeg, ginger, and cloves works equally well.
• Granulated sugar: Sweetens without weighing down the batter.
• Large eggs: These provide structure and richness—make sure they’re room temperature for best results.
• Canned pumpkin (or homemade pumpkin puree): The star ingredient that keeps the cake moist and flavorful.
• Vanilla extract: Adds a lovely depth and rounds out the spice.
• Cream cheese: Softened cream cheese is essential for that creamy, smooth filling.
• Butter (for the filling): Gives the cream cheese frosting a silky texture.
• Powdered sugar: Sweetens and smooths the filling, plus a little dusting for the finish.

Variations

I love how versatile this Pumpkin Roll with Cream Cheese Filling Recipe is — you can easily switch things up depending on your mood, dietary needs, or what you have on hand. It’s the perfect base recipe to personalize and still come out spectacular!

• Gluten-Free Variation: I swapped in a gluten-free flour blend once and it turned out beautifully; just make sure your mix contains xanthan gum for structure.
• Spice it Up: Feel free to add a pinch of ground cloves or allspice if you like your cake extra cozy and aromatic.
• Less Sweet Filling: For those who prefer less sweetness, reduce the powdered sugar slightly—my family actually enjoys it with a lighter touch of frosting.
• Chocolate Twist: Adding a teaspoon of cocoa powder into the cake batter was an experiment of mine that made this roll a surprising hit at a party!

How to Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prep Your Pan and Preheat the Oven

First things first: Preheat your oven to 350°F (175°C). Grab a jelly roll pan — the standard 10×15 inch size works perfectly here. Lightly grease the pan and then line it with parchment paper, making sure you leave an extra inch hanging over the long sides. This overhang is a total game changer because it lets you lift the cake out easily after baking without cracking it.

Step 2: Mix Dry and Wet Ingredients Separately

In a large bowl, whisk together the all-purpose flour, salt, baking soda, ground cinnamon, and pumpkin pie spice. In another bowl, beat the eggs, granulated sugar, vanilla extract, and pumpkin puree until everything is smooth and well combined. I like to use a whisk for the dry ingredients and a hand mixer for the wet ones to keep things light and airy.

Step 3: Combine and Bake

Pour the dry ingredients into the wet mixture and gently fold together until just combined. Be careful not to overmix; you want no flour streaks, but a light touch preserves the tenderness of the cake. Spread the batter evenly in your parchment-lined pan and bake for 12-15 minutes. Keep a close eye because ovens vary — a toothpick should come out clean when done, but the cake will still be soft and springy.

Step 4: Roll It While It’s Hot

This is where many people get nervous, but rolling the cake right out of the oven makes all the difference. While it’s still hot, carefully lift the parchment paper using the overhang and transfer the cake to a flat, heat-safe surface. Starting at the short end, slowly and gently roll the entire cake — parchment and all — into a tight spiral. This helps the cake “remember” the rolled shape and prevents cracking later. Let it cool completely on a wire rack as it sits rolled up.

Step 5: Make the Cream Cheese Filling

While the cake is cooling, whip up the filling. Using an electric mixer, beat softened cream cheese, softened butter, vanilla extract, and powdered sugar until fluffy and smooth. This filling is heavenly and slightly tangy, perfectly balancing the sweet, spiced pumpkin cake.

Step 6: Assemble Your Pumpkin Roll

Once your cake has cooled completely, carefully unroll it. Spread the cream cheese filling evenly over the surface — be sure to leave about a 1-inch border around the edges so the filling won’t squeeze out when you roll it back up. Then, roll it back up tightly without the parchment paper this time. Wrap it in plastic wrap and refrigerate for at least an hour before serving; this lets the flavors meld and makes clean slicing much easier.

Step 7: Serve and Enjoy!

Before serving, dust the top with a little powdered sugar for that extra pop of prettiness. Slice into nice, thick rounds, and watch your friends and family go crazy for this fall-inspired treat!

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it simple with a gentle dusting of powdered sugar, but sometimes I sprinkle a few toasted chopped pecans on top for a bit of crunch and color contrast — it makes it feel extra special without overwhelming the recipe.

Side Dishes

This pumpkin roll is perfect alongside a hot cup of coffee or spiced tea. When I serve it at gatherings, I like pairing it with a scoop of vanilla bean ice cream or a dollop of whipped cream, which adds a creamy counterbalance that everyone loves.

Creative Ways to Present

I’ve wrapped slices individually in parchment paper for potlucks, tied them with a pretty ribbon, and placed them in gift boxes for friends. At holiday dinners, I’ve also drizzled warm caramel sauce over the slices for a decadent touch. Presentation really adds to the fun and makes the dessert feel like a gift!

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll is best stored wrapped tightly in plastic wrap and kept in the fridge. I find it stays moist and delicious for up to 2 days, but honestly, it rarely lasts that long in my house!

Freezing

If you want to freeze your pumpkin roll, wrap it first in plastic wrap and then in a layer of aluminum foil. It’ll keep in the freezer for about 3 months. When you’re ready to enjoy, thaw it overnight in the fridge — it tastes nearly as fresh as when first made.

Reheating

I usually serve pumpkin roll cold or at room temperature to preserve the cream cheese filling’s texture, but if you prefer a warmer slice, pop it in the microwave for 10-15 seconds — just enough to soften the cake a bit without melting the filling completely.

FAQs

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe holds a special place in my heart because it captures the essence of fall flavors in such a simple yet stunning way. I love making it for friends and family—it’s always an impressive dessert that looks like you spent hours crafting it. If you’re looking for a show-stopping pumpkin treat that’s doable and delicious, give this recipe a try. I promise you’ll be making it again and again!

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