There is something truly magical about a homemade pumpkin dessert that brings warmth and joy to any gathering, and the Classic Pumpkin Roll with Cream Cheese Filling Recipe is an absolute showstopper. This delightfully moist, spiced pumpkin cake rolled up with a luscious, creamy filling takes traditional flavors and turns them into an irresistible treat. Whether you’re savoring it as a cozy afternoon snack or impressing guests at a holiday party, this recipe captures the essence of fall in every bite. It’s comforting, elegant, and beyond delicious—a dessert you’ll want to make again and again.
Ingredients You’ll Need
The beauty of this Classic Pumpkin Roll with Cream Cheese Filling Recipe lies in its simple, quality ingredients. Each component plays a crucial role—the pumpkin adds moisture and that unmistakable fall flavor, the warming spices bring aromatic depth, and the cream cheese filling provides a smooth, tangy contrast to the sweet cake. Let’s take a closer look at what you will need to create this delightful dessert.
- 3/4 cup all-purpose flour: The base of your cake, providing structure and the perfect crumb.
- 1 cup granulated sugar: Adds sweetness and helps with the tender texture of the cake.
- 1 tsp baking powder: A leavening agent that gives your batter a light rise.
- 1/2 tsp baking soda: Works alongside baking powder for additional lift and color.
- 1/2 tsp cinnamon: Classic warm spice that defines pumpkin desserts.
- 1/2 tsp ground cloves: Adds an aromatic depth that complements the pumpkin perfectly.
- 1/4 tsp salt: Balances the sweetness and enhances all the other flavors.
- 3 large eggs: Bind the ingredients and contribute to the cake’s moist texture.
- 2/3 cup canned pumpkin puree: The star of the show, giving vibrant color and natural moisture.
- 8 oz cream cheese, softened: Creates a rich and creamy filling with a slight tang.
- 1 cup powdered sugar, sifted: Sweetens and smoothes the filling beautifully.
- 6 tbsp unsalted butter, softened: Adds richness to the cream cheese filling.
- 1 tsp vanilla extract: Enhances both cake and filling with a sweet aromatic note.
- Powdered sugar for dusting: Finishing touch that adds visual appeal and a hint of sweetness.
How to Make Classic Pumpkin Roll with Cream Cheese Filling Recipe
Step 1: Prepare your pans and preheat the oven
First things first, preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a jelly roll pan measuring 10 by 15 inches with parchment paper. Don’t forget to lightly grease it so your pumpkin roll will lift out effortlessly later. This setup ensures the cake cooks evenly and is easy to roll without cracking.
Step 2: Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ground cloves, and salt. This step blends all the flavors and leavening agents uniformly so your cake batter will come together perfectly and have that iconic spiced pumpkin cake taste we all adore.
Step 3: Combine the wet ingredients
In another bowl, beat the eggs and pumpkin puree until smooth. Gradually add the dry ingredient mixture into this wet mix, stirring gently but thoroughly to create a velvety, well-incorporated batter ready to be spread into the pan.
Step 4: Bake the cake
Spread the batter evenly in your prepared pan and slide it into the oven. Bake for 13 to 15 minutes or until the surface springs back when touched lightly. This step is crucial to ensure the cake is cooked through but still tender enough to roll without cracking.
Step 5: Roll the cake while warm
As your cake bakes, prepare a clean kitchen towel generously dusted with powdered sugar. Once the cake is out of the oven, carefully flip it onto the sugared towel and peel off the parchment paper. Immediately roll the cake up in the towel from one short side to the other. This technique shapes the cake gently and prevents cracking as it cools completely.
Step 6: Prepare the cream cheese filling
While the cake is cooling, beat together softened cream cheese, powdered sugar, butter, and vanilla extract in a bowl until the filling turns luxuriously smooth and creamy. This luscious layer brings a tangy sweetness that perfectly complements the spicy pumpkin cake.
Step 7: Fill and reroll the cake
Once the cake has cooled, gently unroll it and spread the cream cheese filling in an even layer. Roll it back up carefully (this time without the towel) into a tight spiral. Wrap your pumpkin roll in plastic wrap and chill it in the refrigerator for at least one hour to let it set beautifully.
Step 8: Slice and garnish
Before slicing, lightly dust your pumpkin roll with powdered sugar for an elegant, snowy finish. Use a sharp knife to cut thick slices that reveal the lovely swirled filling inside, and get ready to enjoy!
How to Serve Classic Pumpkin Roll with Cream Cheese Filling Recipe
Garnishes
A simple dusting of powdered sugar is classic and perfect, but you can also sprinkle a few toasted pecans or a drizzle of caramel sauce over the slices for an extra indulgent touch. Fresh whipped cream on the side adds a smooth, airy complement to the rich flavors.
Side Dishes
This pumpkin roll pairs wonderfully with hot beverages like coffee, chai tea, or a spiced latte to balance its sweetness. A scoop of vanilla ice cream alongside can transform it into an irresistible dessert plate that feels both nostalgic and festive.
Creative Ways to Present
Consider slicing your pumpkin roll and arranging the pieces on a rustic wooden board with seasonal fruits such as sliced pears or apples and a handful of nuts to create a stunning autumn dessert platter. You can also serve mini rolls by cutting the cake into smaller segments perfect for a crowd or party setting.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover Classic Pumpkin Roll with Cream Cheese Filling Recipe tightly in plastic wrap and store it in the refrigerator. Properly stored, it will stay fresh and moist for up to 4 days, making it ideal for prepping dessert in advance.
Freezing
You can freeze the pumpkin roll by wrapping it well in plastic wrap and then aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When ready to eat, thaw overnight in the refrigerator for the best texture and flavor retention.
Reheating
Since this dessert is best enjoyed chilled, reheating isn’t necessary. However, if you prefer a slightly softer texture, let it sit at room temperature for about 30 minutes before serving. Avoid microwaving, as it can melt the filling and affect the cake’s texture.
FAQs
Can I use fresh pumpkin instead of canned for this Classic Pumpkin Roll with Cream Cheese Filling Recipe?
Absolutely! Just be sure to cook and puree the fresh pumpkin first, removing excess water so the batter doesn’t become too runny. This helps keep the cake moist but firm enough to roll nicely.
What can I use instead of cream cheese for the filling?
You can substitute mascarpone cheese or a stabilized whipped cream filling if you want a lighter alternative, but cream cheese is preferred for its tang and richness that perfectly balances the spiced pumpkin cake.
How do I prevent the cake from cracking when rolling?
The key is to roll the cake while it’s still warm right out of the oven using the powdered-sugar-dusted towel to help shape it. Cooling the cake this way “trains” it to roll smoothly when filled.
Can this recipe be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend that is designed for baking. Just ensure it contains xanthan gum or another binder for the best texture.
How long can I prepare this pumpkin roll ahead of time?
This recipe is perfect for making a day in advance. In fact, chilling it overnight helps the flavors meld and makes slicing cleaner and easier.
Final Thoughts
If you’re looking for a dessert that perfectly captures the warmth of fall with a tender, flavorful pumpkin cake and luscious cream cheese filling, you simply must try this Classic Pumpkin Roll with Cream Cheese Filling Recipe. It’s not just a dessert—it’s a cozy hug on a plate that brings smiles every time. Trust me, once you make it, it will be your go-to favorite for seasons to come!
Print
Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pumpkin Roll with Cream Cheese Filling is a delightful fall dessert featuring a spiced pumpkin-flavored sponge cake rolled with a rich and creamy sweet cream cheese filling. Perfect for holiday gatherings or cozy autumn treats, this recipe combines warm spices and a luscious filling for a festive and impressive dessert.
Ingredients
For the 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
For the Cream Cheese Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Dusting
- Powdered sugar
Instructions
- Preheat and prepare pan: Preheat the 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 medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until well combined.
- Combine wet ingredients and dry mixture: In a separate large bowl, beat the eggs and canned pumpkin puree until smooth. Gradually add the dry ingredients to the wet mixture and mix until 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 bakes, prepare a clean kitchen towel by generously dusting it with powdered sugar. Once the cake is baked, immediately turn it out onto the sugared towel, carefully peel off the parchment paper, and roll up the cake along with the towel. Allow it to cool completely on a wire rack to set its shape.
- Prepare the filling: In a bowl, beat together the softened cream cheese, sifted powdered sugar, softened butter, and vanilla extract until smooth, creamy, and well combined.
- Assemble the pumpkin roll: Once the cake has cooled, carefully unroll it. Spread the cream cheese filling evenly over the surface, then roll the cake back up tightly without the towel. Wrap the roll in plastic wrap.
- Refrigerate and serve: Refrigerate the wrapped pumpkin roll for at least 1 hour to allow it to set before slicing. Just before serving, dust the top with powdered sugar for an elegant finish.
Notes
- Be sure to roll the cake while it’s still warm to prevent cracking.
- Using a parchment-lined and greased pan helps the cake release easily.
- Chilling the roll before slicing improves clean cutting and holds the shape better.
- Ensure cream cheese and butter are softened for a smooth filling texture.
- You can substitute ground nutmeg or ginger for some spice variations.
