Name: Pumpkin Roll Cake with Cream Cheese Filling Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 3 h 10 min
Cuisine: American
Ingredients: 3 large eggs; 1 cup granulated sugar; 3/4 cup all-purpose flour; 2/3 cup pumpkin puree (not pumpkin pie filling); 1 teaspoon baking soda; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; powdered sugar for dusting; 8 ounces cream cheese, softened; 2 tablespoons butter, softened; 1 cup powdered sugar; 1 teaspoon pure vanilla extract

Print Recipe· 4.1 from 7 reviews

If you’re craving a show-stopping dessert that feels like autumn wrapped up in a bite, you have to try this Pumpkin Roll Cake with Cream Cheese Filling Recipe. It’s an absolute favorite for cozy gatherings and holiday celebrations because the soft, spiced pumpkin cake perfectly embraces a smooth, rich cream cheese filling that feels like a warm hug. This delightful rolled cake not only looks beautiful but offers a perfect balance of flavors and textures, making every slice a slice of seasonal heaven.

Ingredients You’ll Need

The image shows a flat top view of various cooking ingredients neatly placed on a white marbled surface. In the center are multiple clear glass bowls with different contents in layers: bright orange mashed pumpkin, white cream cheese, white sugar, flour, and powdered sugar. To the left, a white dish holds three white eggs and several small brown nutmegs. Below is a small glass bowl with a yellow square of butter. To the right, small glass bowls contain different brown spices, including cinnamon sticks tied with a string. A small glass dish of amber-colored liquid and two small pumpkins, one bright yellow and one orange, add warm tones to the composition. Near the top, fresh orange flowers bring in a natural, colorful touch. The arrangement is clean, symmetrical, and colorful, emphasizing the ingredients' textures and shapes. Photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Pumpkin Roll Cake with Cream Cheese Filling Recipe? The ingredient list is wonderfully straightforward, featuring pantry staples and fresh pumpkin puree that come together to deliver the perfect blend of sweetness, spice, and creaminess. Each element is essential: the eggs and sugar create a tender cake base, the warm spices bring that classic pumpkin flavor, and the cream cheese filling adds luscious richness.

3 large eggs: These provide structure and moisture giving the cake its soft texture.
1 cup granulated sugar: Adds sweetness and helps the cake brown beautifully.
3/4 cup all-purpose flour: The backbone of the cake, making it light yet sturdy enough to roll.
2/3 cup pumpkin puree (not pumpkin pie filling): Brings natural pumpkin flavor and moistness.
1 teaspoon baking soda: Gives the cake a lovely rise and tender crumb.
1/2 teaspoon ground cinnamon: Infuses warm, comforting spice.
1/4 teaspoon ground nutmeg: Adds a subtle nutty, aromatic depth.
1/4 teaspoon ground ginger: Gives a gentle zing that complements the pumpkin.
Powdered sugar for dusting: Helps prevent sticking when rolling and adds a pretty finish.
8 ounces cream cheese (softened): The star of the filling, creamy and tangy.
2 tablespoons butter (softened): Adds richness to the filling and helps it spread smoothly.
1 cup powdered sugar: Sweetens and thickens the filling perfectly.
1 teaspoon pure vanilla extract: Elevates the filling with sweet, fragrant notes.

How to Make Pumpkin Roll Cake with Cream Cheese Filling Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 375°F to ensure it’s hot and ready when your batter is mixed. Line a 15”x10” jelly roll pan with parchment paper — this simple step is crucial to prevent the cake from sticking and makes rolling a breeze later on.

Step 2: Whisk Together the Batter

In a medium bowl, whisk your eggs, sugar, all-purpose flour, pumpkin puree, baking soda, cinnamon, nutmeg, and ginger until you get a smooth, lump-free batter. This mixture is bursting with flavor and sets the foundation for a perfectly spiced cake that will stay moist after baking.

Step 3: Bake the Cake

Pour the batter evenly into your prepared pan and spread it to the edges. Bake for 10-15 minutes, keeping an eye on it—the cake is ready when it springs back to the touch. This step is all about achieving a soft, tender texture that’s flexible enough to roll without cracking.

Step 4: Prepare the Cake for Rolling

While the cake is hot, sprinkle it liberally with powdered sugar to keep it from sticking. Place a clean kitchen towel slightly larger than the cake over the top, then set a cooling rack or another baking sheet on top. Holding the whole stack firmly, flip it over so the cake lands on the rack with the parchment facing up. Carefully peel off the parchment paper, then fold the towel over the short edge of the cake and gently roll the cake with the towel inside. This technique helps the cake “train” to roll smoothly without cracking as it cools over the next 1 to 1½ hours.

Step 5: Make the Cream Cheese Filling

While the cake cools, beat softened cream cheese in a medium bowl until light and fluffy. Then add the butter, powdered sugar, and vanilla extract, continuing to beat until the filling is smooth and creamy. This frosting will bring the perfect tangy sweetness and luscious texture that complements the spicy pumpkin cake beautifully.

Step 6: Assemble the Pumpkin Roll Cake with Cream Cheese Filling Recipe

Once the cake has cooled completely, carefully unroll it and remove the towel. Spread the cream cheese filling evenly over the surface. Roll the cake back up tightly (without the towel this time), wrap it securely in plastic wrap, and chill it in the refrigerator for at least one hour. This resting time lets the flavors meld and makes slicing so much easier.

How to Serve Pumpkin Roll Cake with Cream Cheese Filling Recipe

A thin single layer of light brown cake laid flat with an even spread of creamy white frosting on top, showing a smooth texture with some gentle swirls. The edges of the cake are slightly uneven and the cake base rests directly on a white cloth with thin dark stripes, placed over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A dusting of powdered sugar on top is always a classic and elegant way to finish your pumpkin roll. For an extra festive touch, sprinkle chopped toasted pecans or a light drizzle of caramel sauce right before serving. These additions not only boost the flavor but add a lovely texture contrast and visual appeal.

Side Dishes

This Pumpkin Roll Cake pairs wonderfully with a scoop of vanilla or cinnamon ice cream for a creamy, cool complement to the warm spices. You can also offer a side of whipped cream lightly flavored with a hint of maple syrup, creating a balanced and indulgent dessert experience that everyone will love.

Creative Ways to Present

For a party, slice the roll into neat pinwheels and serve on a platter with fresh seasonal fruit like sliced apples or pear wedges. Another fun idea is to cut thicker slices and serve them with a dollop of spiced mascarpone or even a drizzle of espresso glaze for a sophisticated twist that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin roll cake keeps beautifully covered in the refrigerator for up to 4 days. Keep it wrapped tightly in plastic wrap or in an airtight container to preserve moisture and prevent it from absorbing any fridge odors. The flavors actually deepen after resting, making the cake taste even better the next day.

Freezing

If you want to prepare this dessert in advance, freezing works great. Wrap the rolled cake tightly in plastic wrap and then foil to protect against freezer burn. It can be frozen for up to 2 months. Thaw it overnight in the fridge before serving, maintaining its soft texture and creamy filling.

Reheating

This cake is best enjoyed chilled, but if you prefer it a bit warmer, slice individual pieces and let them sit at room temperature for about 30 minutes. Avoid microwaving the entire roll as this can soften the filling too much and change the texture of the cake.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree rather than pumpkin pie filling, which contains added spices and sweeteners that could throw off the flavor balance of your cake.

How do I prevent the cake from cracking when rolling?

Sprinkling powdered sugar on the cake while it is still hot and rolling it up immediately with a kitchen towel helps train the cake to roll gently without cracking as it cools.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is suitable for baking. Just ensure it contains xanthan gum or another binder to keep the cake’s structure intact.

How long does the filling need to be whipped?

Beat the cream cheese alone until it’s light and fluffy before adding the butter, powdered sugar, and vanilla. Then beat all together until perfectly smooth and spreadable, which usually takes about 3-4 minutes total.

Is there a way to make the cake less sweet?

You can slightly reduce the sugar in the cake batter or the powdered sugar in the filling, but keep in mind that the sugar balances the spices and the tanginess of the cream cheese filling beautifully.

Final Thoughts

This Pumpkin Roll Cake with Cream Cheese Filling Recipe is hands down one of those enchanting desserts that brings the spirit of fall right to your table. Whether you’re baking it for a festive occasion or simply to delight your loved ones on a chilly afternoon, it’s a recipe that promises smiles with every slice. Give it a try and enjoy the warm spices, the creamy filling, and the joy that comes from sharing a homemade treat that feels like a seasonal celebration all on its own.