If there’s any dessert that sends cozy autumn vibes straight to the table, it’s the Classic Pumpkin Roll with Cream Cheese Filling. From its spiced, tender pumpkin cake to the dreamy swirls of tangy cream cheese, this show-stopping dessert is easier than it looks and never fails to impress. Whether you’re celebrating Thanksgiving or simply craving something sweet with your coffee, this luscious roll brings together a perfect balance of flavors, textures, and that unmistakable wow factor—all rolled up and ready to slice.
Ingredients You’ll Need
Just a handful of kitchen staples stand between you and this autumn classic! Each ingredient plays a vital role in creating the signature soft crumb of the cake and the silky richness of the filling, so don’t skip or swap if you want the full Classic Pumpkin Roll with Cream Cheese Filling experience.
- All-purpose flour: The foundation of the cake, giving it structure while keeping it light and tender.
- Baking powder & baking soda: The dynamic duo that helps your pumpkin roll rise beautifully and keeps the crumb delicate.
- Salt: Just a pinch enhances all the warm spice flavors and balances the sweetness.
- Ground cloves, cinnamon, and nutmeg: These spices are the essence of fall—don’t hold back; they make your kitchen smell like a bakery!
- Large eggs: Adding rich texture, moisture, and helping the cake hold its swirl when rolled.
- Granulated sugar: Sweetens the cake just right and helps achieve a lovely golden crust.
- Canned pumpkin puree: The star of the show! Pumpkin brings both flavor and beautiful color (make sure it’s pure pumpkin, not pumpkin pie filling).
- Powdered sugar (for dusting): Prevents sticking and adds a touch of elegance when serving.
- Cream cheese (softened): For that ultra-creamy, tangy-sweet filling you’ll want to eat with a spoon.
- Powdered sugar (sifted for filling): Gives the filling a smooth, fluffy texture and sweetens it just right.
- Unsalted butter (softened): Makes the filling extra luscious and helps it spread easily.
- Vanilla extract: Rounds out the flavors of the creamy filling and adds a lovely aroma.
How to Make Classic Pumpkin Roll with Cream Cheese Filling
Step 1: Prep Your Pan and Oven
Preheat your oven to 375°F (190°C). Grab a 15×10-inch jelly roll pan, grease it, then line with parchment paper and grease the paper, too. This step is key—nobody wants their precious pumpkin cake sticking!
Step 2: Mix the Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg. Mixing the spices evenly into the flour ensures every bite bursts with that classic pumpkin spice flavor—no clumping here!
Step 3: Whip the Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar until they’re thick and pale yellow. This airiness helps keep your Classic Pumpkin Roll with Cream Cheese Filling light as a cloud. Next, blend in the pumpkin puree so it’s nice and smooth.
Step 4: Combine Everything
Gently stir the dry ingredients into the pumpkin mixture. Don’t overmix! You want a smooth batter that’s still light, not dense—fold until just combined.
Step 5: Bake the Pumpkin Cake
Spread the batter evenly in your prepared pan. Bake for 13–15 minutes, just until the top springs back when touched with your fingertip. Watch it closely so you don’t overbake—timing is everything here.
Step 6: Roll the Cake While Warm
Lay a clean kitchen towel on the counter and dust it generously with powdered sugar. As soon as the cake is done, loosen and quickly invert it onto the towel. Peel away the parchment. Starting at a short end, roll up the cake and towel together. This step sets the cake’s shape and keeps it from cracking later. Let it cool, seam side down, on a wire rack.
Step 7: Make the Cream Cheese Filling
While the cake cools, beat together the softened cream cheese, sifted powdered sugar, butter, and vanilla until super smooth. You’ll want to spread it on everything—but save it for your Classic Pumpkin Roll with Cream Cheese Filling!
Step 8: Fill, Roll, and Chill
Once the cake is completely cooled, carefully unroll it. Spread the creamy filling evenly to every edge. Gently re-roll (without the towel this time) and wrap in plastic wrap. Chill in the refrigerator for at least 1 hour—this is the secret to perfect, sliceable spirals.
Step 9: Slice and Serve
Just before serving, unwrap your masterpiece and dust with extra powdered sugar. Slice with a sharp, serrated knife for those picture-perfect swirls. Now, enjoy every soft, spiced, creamy bite!
How to Serve Classic Pumpkin Roll with Cream Cheese Filling
Garnishes
A final shower of powdered sugar gives your pumpkin roll a snow-dusted glow, while a few toasted pecans or candied ginger bits on top add extra charm. Feeling fancy? Try a light drizzle of caramel sauce for a decadent finishing touch.
Side Dishes
The Classic Pumpkin Roll with Cream Cheese Filling shines all on its own, but pairs beautifully with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. For a cozier spread, serve alongside a hot mug of chai or spiced coffee for that ultimate fall dessert moment.
Creative Ways to Present
If you want to get playful, slice the roll into smaller pinwheels and arrange them in a spiral on a platter. Or, wrap individual slices in parchment for a sweet takeaway treat. Mini rolls make adorable gifts—just cut the roll in half and wrap in cellophane with a pretty ribbon!
Make Ahead and Storage
Storing Leftovers
Any leftover Classic Pumpkin Roll with Cream Cheese Filling should be wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator. The roll keeps wonderfully for up to three days and actually tastes even better after a night chilling in the fridge, when the flavors really meld together.
Freezing
You can absolutely freeze your pumpkin roll! Wrap the roll (whole or sliced) tightly in plastic wrap, then a layer of foil. Freeze for up to two months. When ready to enjoy, thaw in the refrigerator overnight—no need to reheat, it’s perfect chilled!
Reheating
This dessert is best served cold or at cool room temperature, so there’s no need to reheat. If you want it just slightly warmer, let slices rest on the counter for 15 minutes—but steer clear of the microwave, which can make the cream cheese filling runny.
FAQs
How do I prevent my pumpkin roll from cracking?
Rolling the cake while it’s still warm and pliable is the trick! Dusting the towel with plenty of powdered sugar also helps keep things smooth, and chilling the filled roll makes it easier to slice without cracks.
Can I use homemade pumpkin puree instead of canned?
Yes! Just be sure your homemade puree is thick and not watery, so your Classic Pumpkin Roll with Cream Cheese Filling maintains its shape. Strain excess moisture if necessary for best results.
What’s the best way to get clean, sharp slices?
Chill the pumpkin roll thoroughly, then use a serrated knife, wiping it clean between each cut. This prevents the luscious filling from smearing or the cake from squishing.
Can I make this gluten-free?
Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just ensure your baking powder and other ingredients are gluten-free as well.
Is it possible to double the recipe for a big crowd?
You sure can! Bake two separate rolls rather than one larger one, as the cake layer needs to be thin and flexible for rolling. Plus, two rolls mean twice the Classic Pumpkin Roll with Cream Cheese Filling to share (or sneak for yourself)!
Final Thoughts
I can’t say enough how much joy this Classic Pumpkin Roll with Cream Cheese Filling brings to gatherings, bake sales, or cozy afternoons at home. If you’ve never made a cake roll before, this is the one to try—simple, stunning, and so delicious, you’ll find yourself looking for excuses to bake it all year long. Give it a go and let the sweet, spiced swirls work their magic!
Print
Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Total Time: 1 hour 35 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of fall with this delicious pumpkin roll featuring a creamy and luscious cream cheese filling. Perfect for Thanksgiving or any autumn gathering.
Ingredients
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
- Powdered sugar (for dusting towel)
Filling:
- 8 oz cream cheese (softened)
- 1 cup powdered sugar (sifted)
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Grease and line a 15×10-inch jelly roll pan.
- Mix dry ingredients: In a small bowl, whisk together flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
- Beat eggs and sugar: In a large bowl, beat eggs and granulated sugar until thick and light. Mix in pumpkin puree.
- Combine ingredients: Gradually stir in the flour mixture until smooth. Spread batter in the prepared pan.
- Bake: Bake for 13–15 minutes until the top springs back when touched.
- Roll: Dust a kitchen towel with powdered sugar. Roll the warm cake in the towel and cool on a wire rack.
- Make filling: Beat cream cheese, powdered sugar, butter, and vanilla until smooth.
- Fill and roll: Unroll the cake, spread filling, re-roll without towel, wrap in plastic, and refrigerate for at least 1 hour.
- Serve: Dust with powdered sugar before slicing.
Notes
- For clean slices, chill the pumpkin roll thoroughly and use a serrated knife.
- You can make this up to 2 days in advance and store in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 27g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
