If you’re looking for a dessert that perfectly captures the cozy flavors of fall, you’ve got to try this Classic Pumpkin Roll with Cream Cheese Filling Recipe. It’s a beautiful, tender pumpkin sponge cake rolled gently around a luscious, creamy sweet filling that makes every bite feel like a warm hug. The balance of spices, pumpkin, and smooth cream cheese is just heavenly, and it’s stunning on any dessert table — whether you’re celebrating a holiday or just want a special treat to savor with friends and family. This recipe is a true showstopper that tastes as incredible as it looks.
Ingredients You’ll Need
Gathering simple, quality ingredients is the first step to nailing this Classic Pumpkin Roll with Cream Cheese Filling Recipe. Each element brings something essential to the party — from the soft pumpkin flavor in the cake to the velvety richness in the filling. Let’s break it down:
- 3/4 cup all-purpose flour: The base that gives the roll structure without weighing it down.
- 1 cup granulated sugar: Adds the perfect sweetness to balance spices and pumpkin.
- 1 tsp baking powder: Helps give the cake a light, airy texture.
- 1/2 tsp baking soda: Reacts with the acidity in pumpkin to ensure a tender crumb.
- 1/2 tsp cinnamon: Brings warm, sweet spice tones essential to pumpkin desserts.
- 1/2 tsp ground cloves: Adds a subtle depth of aromatic spice without overpowering.
- 1/4 tsp salt: Balances sweetness and highlights all the flavors.
- 3 large eggs: Provide richness and help bind the cake beautifully.
- 2/3 cup canned pumpkin puree: The star ingredient that delivers moistness and pumpkin flavor.
- 8 oz cream cheese, softened: Creates the silky, tangy filling that makes this roll unforgettable.
- 1 cup powdered sugar, sifted: Sweetens and smooths the cream cheese filling perfectly.
- 6 tbsp unsalted butter, softened: Adds richness and a creamy texture to the filling.
- 1 tsp vanilla extract: Enhances all the flavors and adds warmth to the filling.
- Powdered sugar for dusting: A simple finishing touch that makes the roll look irresistible.
How to Make Classic Pumpkin Roll with Cream Cheese Filling Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 375 degrees Fahrenheit (190 degrees Celsius). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to make sure the cake releases easily after baking. This step is key to ensuring your pumpkin roll doesn’t stick and stays intact when you roll it up.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt. This combination of dry ingredients is what gives the cake its signature warm flavor and fluffy texture. Make sure they’re fully combined for an even rise and spice throughout.
Step 3: Combine Wet Ingredients
In a separate large bowl, beat the eggs and canned pumpkin puree together until smooth. This creates a creamy base that makes the cake moist and tender. Slowly add your dry mixture into the pumpkin and egg blend, mixing until the batter is smooth and well-incorporated without overmixing.
Step 4: Bake the Cake
Pour the batter evenly into your prepared jelly roll pan, smoothing the top with a spatula for an even surface. Bake for 13 to 15 minutes, or until the surface springs back lightly when touched and the cake looks set. This short bake time is crucial for that soft but sturdy cake needed for rolling.
Step 5: Roll the Cake While Warm
As soon as it comes out of the oven, dust a clean kitchen towel generously with powdered sugar. Carefully invert the cake onto the towel and peel off the parchment paper. Starting at one of the short ends, roll the cake up in the towel while it’s still warm — this prevents cracking and helps the cake hold its shape once cooled.
Step 6: Prepare the Cream Cheese Filling
While the cake cools completely on a wire rack, use a mixer to beat together the softened cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy. This luscious filling perfectly balances the slightly spiced pumpkin cake with its tangy sweetness and silky texture.
Step 7: Assemble the Roll
Once the cake is cool, gently unroll it from the towel. Spread the cream cheese filling evenly over the cake’s surface, being careful not to tear the delicate sponge. Roll the cake back up without the towel this time, wrapping it tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to let the flavors meld and the filling set.
Step 8: Finish and Serve
Before slicing, dust the chilled pumpkin roll with a light sprinkle of powdered sugar for an elegant and inviting presentation. Use a serrated knife to cut clean slices and enjoy the beautiful swirls of pumpkin cake and cream cheese filling every time.
How to Serve Classic Pumpkin Roll with Cream Cheese Filling Recipe
Garnishes
A dusting of powdered sugar is classic and stunning, but you can also add a sprinkle of chopped toasted pecans or a drizzle of caramel sauce for extra decadence. Fresh mint leaves can add a pop of color and freshness if you want to get a bit creative.
Side Dishes
This dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of lightly whipped cream. For drinks, consider hot spiced cider, coffee, or a creamy chai latte to complement those warm autumn spices.
Creative Ways to Present
Try serving individual slices on pretty plates with a small cluster of fresh berries or a cinnamon stick. You can also transform this pumpkin roll into a trifle by layering chunks with whipped cream and crushed gingersnap cookies for an elevated presentation that wows your guests.
Make Ahead and Storage
Storing Leftovers
Wrap leftover slices tightly in plastic wrap or store in an airtight container in the refrigerator. The classic pumpkin roll with cream cheese filling keeps well for up to 4 days, and the flavors actually deepen if given some time.
Freezing
You can freeze the whole roll wrapped tightly in plastic wrap and aluminum foil to preserve freshness. Freeze for up to 2 months, then thaw overnight in the refrigerator before serving. This makes it a perfect make-ahead dessert for busy holidays or special occasions.
Reheating
Since this dessert is served chilled, reheating isn’t needed. However, if you prefer your slice at room temperature, simply remove it from the refrigerator about 20 minutes before serving for the best texture and flavor.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, but you’ll need to cook and puree fresh pumpkin first. Make sure to drain any excess liquid to avoid a soggy cake. Canned pumpkin puree is often easier and more consistent for baking.
Why is the cake rolled while warm?
Rolling the cake while warm prevents it from cracking and helps it soften into the spiral shape. Cooling the cake rolled up trains it to hold that shape when you add the filling later.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a good-quality gluten-free baking flour blend. Just double-check the baking powder and soda are gluten-free as well.
Is it okay to make the cream cheese filling ahead of time?
Yes, you can prepare the filling a few hours ahead or even the day before. Keep it refrigerated in an airtight container and give it a quick whisk before spreading.
How do I prevent the pumpkin roll from sticking to the parchment?
Greasing the parchment lightly and dusting your towel well with powdered sugar are the best ways to prevent sticking. Be gentle when peeling off the paper to avoid tears.
Final Thoughts
This Classic Pumpkin Roll with Cream Cheese Filling Recipe is a treasured fall treat that’s surprisingly simple to make but endlessly impressive. Whether you’re sharing it at a holiday gathering or indulging on a chilly evening, it’s pure comfort and sweetness wrapped in a gorgeous, festive package. Trust me, once you try it, this pumpkin roll will quickly become one of your favorite go-to desserts for the season. So grab your ingredients and get ready to roll into pumpkin bliss!
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Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 servings 1x
Description
Classic Pumpkin Roll with Cream Cheese Filling is a festive and delicious dessert featuring a light, spiced pumpkin cake rolled around a smooth, creamy sweetened cream cheese filling. Perfect for fall celebrations and holiday gatherings, this recipe offers a tender, moist cake with warm autumn spices beautifully complemented by the luscious filling.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For dusting
- Powdered sugar for dusting
Instructions
- Preheat and prepare pan. Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- Mix dry ingredients. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until evenly combined.
- Combine wet ingredients. In a separate bowl, beat the eggs and pumpkin puree until smooth. Gradually add the dry ingredients to the wet mixture, mixing until the batter is well combined and smooth.
- Bake the cake. Spread the batter evenly in the prepared pan. Bake for 13-15 minutes or until the cake springs back when lightly touched, indicating it is done.
- Roll the cake. While the cake is baking, generously dust a clean kitchen towel with powdered sugar. When the cake comes out of the oven, carefully invert it onto the sugared towel, peel off the parchment paper, and roll the cake up in the towel. Allow it to cool completely on a wire rack while rolled.
- Prepare the filling. In a bowl, beat the softened cream cheese, sifted powdered sugar, unsalted butter, and vanilla extract until the mixture is smooth and creamy.
- Fill and roll the cake. Once the cake has completely cooled, gently unroll it. Spread the cream cheese filling evenly over the cake surface, then re-roll the cake without the towel. Wrap it tightly in plastic wrap.
- Chill and serve. Refrigerate the wrapped pumpkin roll for at least 1 hour to set the filling before slicing. Just before serving, dust the roll with additional powdered sugar for a beautiful presentation.
Notes
- Make sure to cool the cake completely before unrolling and adding the filling to prevent cracking.
- If you don’t have canned pumpkin puree, you can roast and puree fresh pumpkin as an alternative.
- Use a clean kitchen towel and generous powdered sugar to ensure the cake doesn’t stick while rolling.
- Wrap the pumpkin roll tightly in plastic wrap to maintain moisture while chilling.
- This dessert can be made a day ahead and refrigerated, which enhances the flavors.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
