If you’re on the hunt for a festive treat that’s as gorgeous to present as it is irresistible to eat, look no further than this Classic Pumpkin Roll with Cream Cheese Filling. This iconic dessert blends the warm spices of fall with a cloud-like, tangy filling, all rolled up in a gorgeous swirl. Every bite is a celebration of pumpkin perfection: tender sponge cake, swirled with creamy sweetness, and a dusting of snowy powdered sugar to finish it off. Whether you’re sharing it at a holiday table or sneaking a slice with your coffee, this pumpkin roll will quickly become your go-to showstopper.
Ingredients You’ll Need
The beauty of this Classic Pumpkin Roll with Cream Cheese Filling is that every ingredient plays a part in building those delicious layers of flavor and texture. Most of these are pantry staples, and each one does something special to ensure your roll is moist, flavorful, and utterly sliceable!
- All-purpose flour: This gives the cake its structure and just the right amount of chew.
- Baking powder: Lifts the cake, keeping it wonderfully light.
- Baking soda: Works with the acid in the pumpkin to create a tender crumb.
- Ground cinnamon: Warm and essential for that classic pumpkin spice aroma.
- Ground nutmeg: A pinch of this earthy spice adds complexity to the batter.
- Ground cloves: Just enough to deepen the spice profile—don’t skip it!
- Salt: Balances out the sweetness and heightens the pumpkin’s flavor.
- Large eggs: These are the secret to a sponge that’s rich and flexible enough to roll without cracking.
- Granulated sugar: Sweetens the cake and helps achieve that beautifully tender texture.
- Canned pumpkin puree: The star of the show! It gives a moist, flavorful base and that gorgeous orange hue.
- Vanilla extract: Adds subtle warmth to both the cake and the filling.
- Cream cheese (softened): Essential for that lusciously tangy and smooth filling.
- Powdered sugar (sifted): Sweetens the filling and is perfect for a beautiful dusting on top.
- Unsalted butter (softened): Gives the filling its dreamy, velvety mouthfeel.
- Powdered sugar (for dusting): Adds a snowy finish and a pretty presentation.
How to Make Classic Pumpkin Roll with Cream Cheese Filling
Step 1: Prepare Your Pan and Preheat
Begin by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and give it a light greasing. This little extra effort is the trick to peeling off a perfectly baked, non-sticking cake when it’s time to roll—no mess, no fuss!
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Whisking is more than just mixing—it fluffs and aerates the dry ingredients, which means a lighter, delicately spiced pumpkin sponge awaits you.
Step 3: Whip the Eggs and Sugar
In a large mixing bowl, beat the eggs and granulated sugar until thick, pale, and ribbon-like—this usually takes about 3 minutes on medium-high speed. That air you’re whisking in is the secret to a flexible cake roll that won’t crack when you roll it. Stir in your cozy pumpkin puree and a splash of vanilla extract to fully embrace autumn’s best flavors.
Step 4: Combine and Bake
Gently fold the dry ingredients into the pumpkin mixture, just until combined. Spread the batter into your prepared pan, smoothing the top so it bakes evenly. Pop it in the oven for 13 to 15 minutes, and keep an eye on it—when it springs back at your touch, it’s ready.
Step 5: Roll While Warm
This is the magic moment! While the cake is still warm (don’t wait or it may crack), run a knife around the edges, then turn it out onto a clean kitchen towel that’s been dusted liberally with powdered sugar. Peel off the parchment. Carefully roll the cake up with the towel, starting from the short side. Let it cool completely rolled up—it’s the secret to those iconic swirls.
Step 6: Make the Cream Cheese Filling
Beat softened cream cheese, powdered sugar, butter, and a touch of vanilla together until smooth and creamy. It’s ultra luscious—hard not to swipe a taste! This filling is the tangy, rich counterpart to your warmly spiced cake base.
Step 7: Fill, Roll, and Chill
Once the cake is completely cool, gently unroll it and spread an even layer of the cream cheese filling over the surface. Carefully roll it back up (without the towel, this time), working gently to keep that tight, neat swirl. Wrap your classic pumpkin roll in plastic and chill it for at least an hour. The chilling makes the cake firm, slices cleanly, and intensifies all those gorgeous fall flavors.
Step 8: Dust and Serve
Just before serving, give your Classic Pumpkin Roll with Cream Cheese Filling a generous snowfall of powdered sugar. Now slice and prepare to dazzle—each piece is a perfect pinwheel of pumpkin and cream cheese bliss!
How to Serve Classic Pumpkin Roll with Cream Cheese Filling
Garnishes
A dusting of powdered sugar is the classic touch, but you can also scatter a few chopped toasted pecans or walnuts for texture, or even a light drizzle of caramel sauce for a decadent finish. Some folks tuck edible flowers or sugared pumpkin seeds around the platter to bring a pop of color and autumnal festiveness.
Side Dishes
This dessert pairs perfectly with a cup of robust coffee or chai tea, highlighting the spices. For a more extravagant spread, add bowls of whipped cream, vanilla ice cream, or even fresh berries. The creamy, tangy filling and spiced sponge match wonderfully alongside a cheese plate or fruit salad if you want to create a generous dessert board.
Creative Ways to Present
For parties, slice your Classic Pumpkin Roll with Cream Cheese Filling into mini rounds and arrange them on a tiered cake stand. Wrap individual slices in parchment and tie with twine for a rustic, gift-worthy touch. Or serve with small forks on decorative plates with a sprig of mint or a dusting of cinnamon on the side to amp up the wow factor at any gathering.
Make Ahead and Storage
Storing Leftovers
Classic Pumpkin Roll with Cream Cheese Filling keeps beautifully in the fridge. Wrap any leftover slices or the whole roll tightly in plastic wrap and store in an airtight container; it’ll stay moist and fresh for up to five days. Those flavors meld as it sits, so leftovers taste even better the next day!
Freezing
If you want to make this dessert ahead for a special occasion, you’re in luck: classic pumpkin rolls freeze like a dream. Wrap the entire, unsliced roll firmly in plastic, then foil, and tuck it in the freezer for up to three months. To serve, just thaw overnight in the fridge and dust with powdered sugar just before slicing.
Reheating
This cake is best served chilled or at cool room temperature, so there’s actually no need to reheat. If you’ve frozen it, simply allow it to thaw fully in the refrigerator before slicing so the filling sets up properly and the texture stays just right.
FAQs
Why does my pumpkin roll crack when I roll it?
The key to preventing cracks is to roll the cake while it’s still warm, fresh out of the oven. If it cools too much before rolling, it becomes less flexible. Using a kitchen towel dusted with powdered sugar also helps prevent sticking and supports the sponge as you roll.
Can I add nuts or chocolate chips to the cake?
Absolutely! Chopped toasted pecans, walnuts, or a sprinkle of mini chocolate chips can be folded into the batter before baking for extra texture and flavor. Just be sure they’re finely chopped so they don’t interfere with rolling.
What’s the best way to get clean slices?
For picture-perfect slices of Classic Pumpkin Roll with Cream Cheese Filling, always chill the roll thoroughly before cutting. Use a sharp, thin knife and wipe it clean between slices for the neatest results.
Can I use homemade pumpkin puree?
Yes—you can swap in homemade pumpkin puree as long as it’s not too watery. If you find yours is a little thin, strain off excess liquid before measuring and using in the recipe for a perfect, non-soggy sponge.
How far in advance can I make this dessert?
You can prepare Classic Pumpkin Roll with Cream Cheese Filling up to two days in advance and refrigerate it until ready to serve. In fact, the flavors are even better when they’ve had a day to mingle!
Final Thoughts
Whether you’re celebrating a special occasion or just longing for those cozy fall flavors, this Classic Pumpkin Roll with Cream Cheese Filling is sure to win you over. Give it a whirl—you’ll be amazed at how simple, satisfying, and downright impressive this homemade treat can be!
Print
Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 35 minutes plus chilling
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of fall with this delicious Classic Pumpkin Roll featuring a luscious cream cheese filling. Perfect for holiday gatherings or a sweet treat anytime!
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 nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the filling:
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For dusting:
- Powdered sugar, as needed
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line and grease a 10×15-inch jelly roll pan.
- Prepare the cake: Mix dry ingredients, beat eggs and sugar, add pumpkin and vanilla, fold in dry ingredients, spread batter in pan, bake for 13-15 minutes.
- Roll the cake: Dust a kitchen towel with powdered sugar, turn out cake onto towel, roll up, and cool.
- Make the filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Fill and roll: Unroll cake, spread filling, roll back up, refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar before slicing.
Notes
- The cake should be rolled while warm to prevent cracking.
- Chill the roll before slicing for easier cutting.
- This dessert can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 31 g
- Sodium: 210 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
