Classic Pumpkin Roll with Cream Cheese Filling Recipe
If autumn had a signature dessert, it would absolutely be a Classic Pumpkin Roll with Cream Cheese Filling. This gorgeous, swirled cake is equal parts showstopper and comfort treat, with a light, spiced pumpkin sponge wrapped around a cloud of tangy-sweet cream cheese. Every bite is soft, decadent, and reminiscent of cozy gatherings, golden leaves, and the irresistible aroma of fall spices. Whether you’re celebrating Thanksgiving, sharing with friends, or just embracing pumpkin season, this roll is the kind of magical dessert that turns any meal into a special occasion.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity—each ingredient is a little building block of flavor and texture. From the aromatic spices to the luscious filling, they all work together to create the perfect Classic Pumpkin Roll with Cream Cheese Filling.
- All-purpose flour: The base of the sponge, giving the roll structure while keeping it light and tender.
- Baking powder: Helps the cake rise to create that lovely, airy texture.
- Baking soda: Works alongside the powder for the perfect lift and a soft crumb.
- Salt: Just a pinch brings out the warm, complex flavors in the batter.
- Ground cloves: Adds a deep, spicy note that pairs wonderfully with pumpkin.
- Ground cinnamon: Essential for that classic autumnal warmth.
- Ground nutmeg: Another earthy spice that enhances the overall flavor profile.
- Large eggs: Give the cake richness and structure, helping it to hold its rolled shape.
- Granulated sugar: Sweetens the cake and helps whip the eggs into a pale, fluffy base.
- Canned pumpkin puree: The star ingredient, adding moisture, color, and true pumpkin flavor.
- Cream cheese (softened): Makes for the creamiest, tangiest filling ever.
- Powdered sugar (sifted): Sweetens the filling and keeps it silky smooth.
- Unsalted butter (softened): Adds richness and helps the filling meld together.
- Vanilla extract: Enhances the natural sweetness of the filling and brings everything together.
- Powdered sugar (for dusting): Not just for show—this snowy dusting keeps the towel from sticking and looks beautiful on top!
How to Make Classic Pumpkin Roll with Cream Cheese Filling
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and give it a light grease to guarantee that easy release. The right pan ensures a thin, flexible sponge that’s perfect for rolling—trust me, this will make the whole process a breeze.
Step 2: Whisk the Dry Ingredients
In a medium bowl, combine the flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg. Whisking them together ensures that all those beautiful spices are evenly distributed, so you get a perfectly spiced flavor throughout every bite of this Classic Pumpkin Roll with Cream Cheese Filling.
Step 3: Beat the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar until thick, pale, and fluffy—this might take a few minutes, but it’s worth it for that light, springy texture. Then, gently mix in the canned pumpkin puree until everything is smooth and vibrant.
Step 4: Combine and Spread the Batter
Fold the dry ingredients into the pumpkin mixture just until combined. Overmixing is the enemy of fluffiness, so go easy here. Spread the batter evenly in your prepared pan, smoothing it out to the edges for uniform baking.
Step 5: Bake and Prepare the Towel
Bake the cake for 13–15 minutes, or until it springs back when lightly touched. While it bakes, lay out a clean kitchen towel and generously dust it with powdered sugar. This step is a bit of retro kitchen magic—it helps prevent sticking and creates that signature swirl of your Classic Pumpkin Roll with Cream Cheese Filling.
Step 6: Roll It Up
As soon as the cake comes out of the oven, invert it onto your sugared towel and peel off the parchment. Working quickly while it’s hot (but not so hot it burns!), roll the cake and towel together, starting at the short end. Let it cool completely in this shape to set the swirl for the filling.
Step 7: Make the Cream Cheese Filling
In another bowl, beat the softened cream cheese, powdered sugar, butter, and vanilla until absolutely smooth, creamy, and dreamy. This heavenly filling is what sets the Classic Pumpkin Roll with Cream Cheese Filling apart from all other pumpkin desserts!
Step 8: Unroll, Fill, and Reroll
Once cool, carefully unroll the cake. Spread the cream cheese filling evenly, leaving a small border to avoid overflow. Gently reroll the cake (without the towel this time), wrap it tightly in plastic wrap, and refrigerate for at least an hour to set those gorgeous swirls.
Step 9: Dust and Slice
When you’re ready to serve, give the roll a generous dusting of powdered sugar. For the cleanest slices, wipe your knife between each cut—and prepare yourself for some serious oohs and aahs at the table!
How to Serve Classic Pumpkin Roll with Cream Cheese Filling
Garnishes
For that beautiful bakery-style finish, dust the top with an extra layer of powdered sugar just before serving. If you want to elevate things, sprinkle with a touch of cinnamon or garnish with a few candied pecans. Even a dollop of freshly whipped cream on each slice brings a festive touch to your Classic Pumpkin Roll with Cream Cheese Filling.
Side Dishes
This dessert pairs beautifully with a hot mug of chai, spiced coffee, or even a creamy glass of eggnog. If you’re serving for brunch or a fall-inspired tea, offer fresh fruit, a crisp apple salad, or roasted nuts on the side for a balanced, celebratory spread.
Creative Ways to Present
Want to wow your guests? Try slicing your Classic Pumpkin Roll with Cream Cheese Filling into “mini rolls” for a dessert platter, or decorate each plate with a caramel drizzle. Set the slices in cupcake wrappers for easy serving at potlucks, or arrange them in a spiral on your favorite cake stand for a feast for the eyes as well as the taste buds.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Classic Pumpkin Roll with Cream Cheese Filling tightly in plastic wrap or foil and keep it in the refrigerator. It will stay perfectly moist and flavorful for up to two days, making it ideal for preparing ahead of a big gathering.
Freezing
If you want to get a jump on your holiday baking, you can freeze the assembled roll (either whole or sliced). Simply wrap it well in plastic wrap and foil, then freeze for up to a month. When you’re ready to enjoy it, allow it to thaw in the refrigerator overnight, then dust with a little more powdered sugar to freshen it up.
Reheating
This dessert is best served cold or at room temperature, so no reheating required! If you do want to take the chill off, let slices rest at room temp for 15–20 minutes before serving—the cream cheese will soften perfectly and the flavors will shine.
FAQs
Can I make the Classic Pumpkin Roll with Cream Cheese Filling in advance?
Absolutely! You can bake and assemble the roll up to two days ahead. Just keep it tightly wrapped in the fridge, and it will taste just as fresh as the day you made it.
What can I substitute for canned pumpkin puree?
If you have fresh pumpkin on hand, you can steam or roast it and puree it until smooth. Make sure it’s well-drained for the right cake texture. Butternut squash puree also makes a lovely alternative in a pinch!
How do I keep my cake from cracking when I roll it?
The key is to roll the cake while it’s still hot and flexible, right out of the oven. The towel trick works wonders, and cooling the cake rolled up helps it keep its shape for that perfect swirl.
Is it possible to use a gluten-free flour?
Yes, a good 1-to-1 gluten-free flour blend usually works well. Just check that it’s designed for baking and keeps the texture light—your Classic Pumpkin Roll with Cream Cheese Filling should turn out just as delicious!
Can I add nuts or chocolate chips to the filling?
Absolutely—fold in chopped pecans, walnuts, or mini chocolate chips into the cream cheese filling for extra crunch and surprise. Just don’t overdo it, as too many add-ins can make rolling a bit trickier.
Final Thoughts
If you’ve never made a Classic Pumpkin Roll with Cream Cheese Filling before, you’re in for a real treat! Mixing, rolling, and slicing into this beautiful dessert is as satisfying as eating it. I hope it finds its way to your table and brings you all the fall joy and flavor you’re craving. Go on—make it the star of your next gathering!
Print
Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 40 minutes (plus chilling)
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this Classic Pumpkin Roll featuring a luscious cream cheese filling. A perfect dessert for Thanksgiving or any autumn gathering.
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
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 towel and topping)
Instructions
- Preheat oven and prepare pan: Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and grease.
- Prepare cake batter: Whisk dry ingredients in a bowl. In a separate bowl, beat eggs and sugar, then mix in pumpkin and flour mixture. Spread in pan and bake.
- Roll the cake: Dust a towel with powdered sugar. Invert hot cake onto towel, roll, and let cool.
- Make the filling: Beat cream cheese, sugar, butter, and vanilla until smooth. Spread over cooled cake and roll again. Chill before serving.
- Final touches: Dust with powdered sugar before slicing.
Notes
- Cake can be made up to 2 days ahead and refrigerated.
- For cleaner slices, wipe the knife between cuts.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 25g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
