Name: Classic Pumpkin Roll with Cream Cheese Filling Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 1 (8-ounce) package cream cheese (softened); 1 cup powdered sugar (sifted); 6 tablespoons unsalted butter (softened); 1 teaspoon vanilla extract; 1/4 cup powdered sugar (for dusting towel and topping)

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If autumn had an official dessert, it would absolutely be this Classic Pumpkin Roll with Cream Cheese Filling. Imagine a fluffy, spiced pumpkin sponge cake, rolled up around a rich, tangy cream cheese swirl and finished off with a snow-like dusting of powdered sugar. It looks stunning on any dessert table, but don’t be intimidated—it comes together more easily than you’d think and delivers cozy, bakery-quality results every time. Bring it to Thanksgiving, share with friends, or enjoy a slice with your afternoon coffee, and get ready for requests for the recipe!

Classic Pumpkin Roll with Cream Cheese Filling Recipe - Recipe Image

Ingredients You’ll Need

Every component of this Classic Pumpkin Roll with Cream Cheese Filling plays a role—spices for warmth, pumpkin for moisture and color, and that dreamy cream cheese filling for the perfect tangy-sweet contrast. Gather simple ingredients and watch them transform into something truly special!

All-purpose flour: Just enough to give the cake structure while keeping it delightfully tender.
Baking powder & baking soda: These leaveners work in tandem to help the cake rise and stay fluffy.
Salt: A pinch brings out the depth of the spices and balances the sweetness.
Ground cloves, cinnamon, and nutmeg: This aromatic trio gives the cake its signature warmth and fall flavor.
Large eggs: Whipped eggs add essential structure and lightness to the sponge.
Granulated sugar: Sweetens the cake and helps create a pillowy texture when beaten with eggs.
Canned pumpkin puree: Go for 100% pumpkin, not pumpkin pie filling, for that earthy sweetness and gorgeous orange hue.
Cream cheese (softened): The star of the filling for classic tang and creaminess.
Powdered sugar: Sifted for the filling’s silkiness, and for that iconic dusted finish.
Unsalted butter (softened): Blends into the filling for extra richness and smoothness.
Vanilla extract: Rounds out the flavor of the cream cheese filling beautifully.
Extra powdered sugar (for dusting): Don’t skip this—it’s essential for rolling and gives the perfect snowy finish.

How to Make Classic Pumpkin Roll with Cream Cheese Filling

Step 1: Prepare Your Pan

Before anything else, get your oven going at 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it, ensuring there’s no sticking drama later. This step is absolutely crucial for that flawless roll!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg. Combining these now evenly distributes all the flavor and guarantees a tender cake without pockets of spice or leavening.

Step 3: Whip Eggs and Sugar

In a large bowl, beat the eggs and granulated sugar until the mixture is thick, pale, and a bit fluffy—this is your secret to a melt-in-your-mouth sponge. Take your time; you’ll notice the texture change after a few minutes.

Step 4: Add the Pumpkin

Stir in the canned pumpkin puree. This not only brings that intoxicating pumpkin flavor but also keeps your cake wonderfully moist without being heavy.

Step 5: Combine and Spread Batter

Gently fold the dry ingredient mixture into the wet ingredients, mixing just until combined. Overmixing can make the cake tough! Scrape the batter into your prepared pan and spread it out evenly—it’ll be a thin layer, which is exactly what you want.

Step 6: Bake the Cake

Pop the pan into your preheated oven and bake for 13 to 15 minutes. The cake is ready when it springs back lightly to the touch. Don’t overbake or it can dry out and crack when rolling.

Step 7: Roll While Warm

While your cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out, flip it (parchment side up) onto the sugared towel. Peel off the parchment. Starting from the short end, roll up the cake and towel together, forming a log. This sets the “memory” for rolling after filling.

Step 8: Cool Completely

Allow the rolled cake to cool completely, seam-side down, on a wire rack. Cooling as a roll is key to a cake that holds its shape without cracking.

Step 9: Make the Cream Cheese Filling

Beat together softened cream cheese, sifted powdered sugar, unsalted butter, and vanilla extract until smooth and creamy. This filling brings the Classic Pumpkin Roll with Cream Cheese Filling to life with its luscious, slightly tangy flavor.

Step 10: Fill and Reroll

Carefully unroll the cooled cake. Spread the cream cheese filling all over the surface, getting close to the edges. Then gently roll up the cake (just the cake this time!) and wrap it in plastic wrap. Chill for at least an hour to let everything set beautifully.

Step 11: Finishing Touches

Right before serving, dust the top of your Classic Pumpkin Roll with Cream Cheese Filling with more powdered sugar for that irresistible, inviting finish. Slice with a sharp knife, wiping between cuts for perfect rounds.

How to Serve Classic Pumpkin Roll with Cream Cheese Filling

Garnishes

A generous dusting of powdered sugar is classic, but why stop there? Try a light drizzle of caramel sauce, a sprinkle of chopped toasted pecans, or even candied ginger for a little zing on top of your Classic Pumpkin Roll with Cream Cheese Filling.

Side Dishes

This dessert loves to be the star, but for an extra-special spread, pair slices with a scoop of vanilla ice cream, a dollop of cinnamon whipped cream, or fresh autumn fruit like sliced pears or apples.

Creative Ways to Present

For holidays, cut the roll into mini spiral bites and arrange on a platter, or serve whole with a pretty cake server. You can even wrap individual slices for sweet edible gifts—your Classic Pumpkin Roll with Cream Cheese Filling makes a heartfelt and delicious homemade treat.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Classic Pumpkin Roll with Cream Cheese Filling tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 3 days—it actually tastes even better as the flavors meld!

Freezing

You can freeze your pumpkin roll! Wrap the whole roll (un-sliced or sliced with parchment between pieces) in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Reheating

This dessert is at its best served chilled or at cool room temperature, so there’s no need to reheat. If you do want to take the chill off, let slices rest at room temp for 15–20 minutes before serving.

FAQs

Can I use homemade pumpkin purée instead of canned?

Absolutely! Just make sure it’s well-drained and smooth—excess moisture can make the cake too soft. Canned pumpkin is usually thicker and gives the most consistent results for the Classic Pumpkin Roll with Cream Cheese Filling.

What if my cake cracks during rolling?

Don’t worry—a cracked cake can often be disguised once it’s filled, rolled, and dusted with powdered sugar. If you roll gently while still warm, cracks are much less likely.

How do I keep the filling from oozing out?

Let both the cake and the filling cool completely before assembling. If the cake or filling is too warm, it can lead to a gooey mess. Also, don’t overfill—leave a little border around the edges.

Can I make Classic Pumpkin Roll with Cream Cheese Filling gluten-free?

Yes! Substitute your favorite gluten-free all-purpose flour blend in place of regular flour. Just check for a blend that works well in cakes for the best results.

What’s the trick to neat slices?

Use a sharp, thin knife and wipe it clean between each slice. Chilling the roll before slicing helps the filling set, making each cut smooth and picture-perfect for your Classic Pumpkin Roll with Cream Cheese Filling.

Final Thoughts

If you’re ready for a dessert that looks as impressive as it tastes, this Classic Pumpkin Roll with Cream Cheese Filling is pure autumn magic. Give it a try, share a slice, and watch it become a sweet staple in your kitchen for years to come!

Classic Pumpkin Roll with Cream Cheese Filling Recipe

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4.5 from 26 reviews

Author: admin
Total Time: 40 minutes (plus chilling)
Yield: 10 slices 1x
Diet: Vegetarian

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Description

Indulge in the classic flavors of fall with this delicious pumpkin roll featuring a luscious cream cheese filling. Perfect for holiday gatherings or a sweet treat any time of year!

Ingredients

Scale

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)

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Instructions

Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cloves, cinnamon, and nutmeg.
In a large bowl, beat eggs and granulated sugar until thick and pale. Mix in pumpkin puree. Stir in the flour mixture just until combined.
Spread batter evenly in the prepared pan. Bake for 13–15 minutes or until the cake springs back when lightly touched.
While baking, lay out a clean kitchen towel and generously dust with powdered sugar.
Immediately after baking, carefully invert the hot cake onto the towel and peel off the parchment paper.
Starting at the short end, roll the cake and towel together into a log. Let cool completely.
For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth.
Carefully unroll the cooled cake and spread the filling evenly over the surface. Reroll the cake, then wrap in plastic wrap and refrigerate at least 1 hour before serving.
Dust with powdered sugar just before slicing.