Classic Pumpkin Roll with Cream Cheese Filling Recipe
If there’s one autumn treat that signals the arrival of sweater weather, it’s the Classic Pumpkin Roll with Cream Cheese Filling. Each bite is a swirl of sweet, spiced pumpkin cake wrapped lovingly around a lush, tangy cream cheese center, all finished with a snowfall of powdered sugar. The magic of this recipe is how it marries cozy fall flavors with a show-stopping presentation — and yet, it’s easier to create than you might think. Whether for a festive gathering or a quiet coffee break, this cake never fails to impress with its irresistible taste and iconic look.
Ingredients You’ll Need
Making this Classic Pumpkin Roll with Cream Cheese Filling only requires a handful of kitchen staples and a few carefully chosen spices. Every ingredient serves a purpose — from the pumpkin’s vibrant color and moist crumb, to cream cheese’s iconic tang, and the spices that tie everything together in a warmly fragrant embrace.
- All-purpose flour: The backbone of the cake, keeping it light yet sturdy enough to roll.
- Baking powder and baking soda: These provide the lift, making the sponge airy instead of dense.
- Ground cinnamon and ground cloves: Essential for that signature pumpkin pie spice flavor — don’t skimp!
- Salt: Just a pinch sharpens all the other flavors and balances sweetness.
- Large eggs: Whipped with sugar, eggs give structure and moist tenderness to the cake.
- Granulated sugar: Sweetens the cake while helping to create a soft sponge when beaten with eggs.
- Canned pumpkin: Use pure pumpkin (not pie mix) for consistency and deep orange color.
- Cream cheese (softened): The heart of the filling — rich, creamy, perfectly tangy.
- Powdered sugar (sifted): Sweetens the filling and makes dusting the towel and roll easy.
- Unsalted butter (softened): Adds silkiness and body to your cream cheese filling.
- Vanilla extract: Lends warmth and depth to the luscious filling.
- Powdered sugar (for dusting): Gives that gorgeous finish and prevents sticking when rolling up the cake.
How to Make Classic Pumpkin Roll with Cream Cheese Filling
Step 1: Prep the Pan and Oven
Start by preheating your oven to 375°F so it’s hot and ready when your batter is. Grease a 15×10-inch jelly roll pan, then line it with parchment paper. For extra insurance, grease and flour the parchment as well — this ensures the cake releases smoothly every time, no sticking disasters here!
Step 2: Whisk the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, cinnamon, cloves, and salt. This step distributes the leaveners and spices evenly, making sure every bite of your pumpkin roll is warm, balanced, and perfectly spiced.
Step 3: Beat the Eggs and Sugar
Grab a large bowl and beat the eggs with the granulated sugar until the mixture’s thick and pale in color. This takes a few minutes and is key to creating a light textured cake. You’re looking for those ribbons of batter to sit briefly on the surface before sinking back in.
Step 4: Add the Pumpkin
Next, beat in the pumpkin, mixing just until things look smooth and blended. The pumpkin gives your cake its unmistakable orange hue and a moist, tender crumb in every slice.
Step 5: Combine Wet and Dry Ingredients
Stir the flour mixture gently into your pumpkin egg batter. The goal is to mix only until combined — go light with your hand and stop as soon as you see no more streaks. Over-mixing is the enemy of a fluffy sponge!
Step 6: Bake the Cake
Spread the batter evenly in your prepared pan, coaxing it into every corner for uniform baking. Slide it into your preheated oven and bake for 13–15 minutes. When you press the center gently, it should spring right back. That’s your cue to move to the next (exciting!) step.
Step 7: Roll the Cake While Warm
While the cake bakes, dust a clean kitchen towel with powdered sugar. As soon as the cake’s done, turn it out onto the sugared towel, then carefully peel away the parchment paper. Starting from a short end, roll the warm cake and towel together into a neat log. Rolling while warm is crucial for avoiding cracks and ensuring a picture-perfect spiral later on. Cool completely on a wire rack.
Step 8: Make the Cream Cheese Filling
Beat together softened cream cheese, powdered sugar, butter, and vanilla extract until smooth, creamy, and dreamy. The filling should be soft but sturdy enough to spread without running — taste it to make sure it’s tangy and sweet!
Step 9: Fill and Re-Roll
Once your cake is cool, carefully unroll it and spread the cream cheese filling evenly edge to edge. Gently re-roll the cake (this time without the towel!), wrap in plastic wrap, and chill in the fridge for at least 1 hour. This sets both the swirl and the filling.
Step 10: Serve and Dust
Right before serving, dust the roll with a generous shower of powdered sugar for that irresistible snowy effect. Slice with a sharp, clean knife for beautiful pinwheel pieces that highlight every tasty layer of your Classic Pumpkin Roll with Cream Cheese Filling.
How to Serve Classic Pumpkin Roll with Cream Cheese Filling
Garnishes
A finishing sprinkle of powdered sugar is classic, but you can get creative: try a handful of toasted pecans or walnuts for crunch, a few pumpkin seeds for an earthy touch, or even a sprinkle of cinnamon for an extra pop of spice and color.
Side Dishes
Pair your pumpkin roll with a mug of spiced chai, hot apple cider, or strong coffee — the warm spices in each will echo the cake’s flavors. Fresh fruit like sliced pears or crisp apples also offer a bright, juicy contrast to the rich filling.
Creative Ways to Present
This Classic Pumpkin Roll with Cream Cheese Filling is a showstopper on any dessert table. Slice and arrange the pieces in a neat spiral on a serving platter, or wrap individual slices with parchment and twine for sweet grab-and-go treats. For a holiday brunch, serve with a dollop of whipped cream and a light dusting of edible gold dust for a little festive flair.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin roll is a joy to revisit — simply store slices in an airtight container in the fridge. The cream cheese filling keeps things moist, and the flavors even deepen after a day or two, making those second (or third) helpings especially tempting!
Freezing
This dessert freezes wonderfully. Wrap the entire roll (or individual slices) securely in plastic wrap and then foil, and tuck into the freezer for up to 2 months. Thaw overnight in the refrigerator before dusting and slicing for best results.
Reheating
There’s no need to reheat — the Classic Pumpkin Roll with Cream Cheese Filling is best enjoyed chilled or at cool room temperature. Just remove from the fridge about 10 to 15 minutes before serving to soften slightly for the ideal texture and flavor.
FAQs
Can I use fresh pumpkin instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is thick and not watery. Extra moisture can make the cake too soft, so drain well or cook it down before adding.
How do I prevent cracks when rolling?
The secret is to roll the cake while it’s still warm and pliable, right after baking. Dusting your towel generously with powdered sugar and working with a gentle touch also helps keep the sponge intact.
Can I double this recipe?
Yes, you can easily double the recipe to make two cakes — just bake each in its own pan for even results. Perfect for gatherings or gifting!
Is there a dairy-free way to make the filling?
You can try using dairy-free cream cheese and vegan butter, though the texture and tang will vary slightly. Choose brands you trust for the best flavor and consistency.
What if my cake sticks to the parchment?
If a little cake clings, don’t panic! Scrape gently with a thin spatula, and remember that the filling and powdered sugar will cover small imperfections. The delicious taste always wins out.
Final Thoughts
There’s something truly special about bringing the Classic Pumpkin Roll with Cream Cheese Filling to your table — it’s a labor of love with a rewarding, swoon-worthy payoff. With just a bit of prep and the right rolling technique, you’ll bake up a dessert that’s as memorable as it is delicious. I hope you give this recipe a try soon and make it a sweet new tradition!
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Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 1 hour 35 minutes (includes cooling and chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of fall with this Classic Pumpkin Roll featuring a luscious cream cheese filling. A perfect treat for autumn gatherings and holiday celebrations.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin
For the Filling:
- 1 (8-ounce) package cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
For Dusting:
- 1/4 cup powdered sugar (for dusting the towel and the roll)
Instructions
- Preheat the oven: Preheat the oven to 375°F. Grease and prepare the pan.
- Prepare the cake: Mix dry ingredients and wet ingredients separately, then combine and bake.
- Roll the cake: Roll the warm cake with a towel dusted with powdered sugar.
- Make the filling: Beat cream cheese, sugar, butter, and vanilla until creamy.
- Assemble the roll: Spread the filling on the cooled cake, roll, and chill before serving.
Notes
- Roll the cake while warm to prevent cracking.
- The roll can be made a day ahead and refrigerated.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 190mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
