Pumpkin Roll with Cream Cheese Filling
Oh my gosh, you have to try this Pumpkin Roll! It’s one of my all-time favorite things to bake when fall comes around.
This recipe gives you a super moist and spicy pumpkin cake wrapped around the dreamiest cream cheese filling. It looks so fancy with that pretty spiral, but trust me, it’s really simple to pull off.
I’ll walk you through how I make my pumpkin roll with cream cheese filling so you can make it perfectly, too!
Why You’ll LOVE This Pumpkin Roll
You are going to fall in love with this recipe. It’s the perfect mix of a soft, spiced cake and that tangy, sweet filling we all crave.
- Perfectly Spiced Cake: Get all those cozy fall feelings from the warm cinnamon and nutmeg.
- Impressive Spiral: You’ll feel like a professional baker when you show off this beautiful dessert.
- Surprisingly Simple: I promise, you can totally do this! Just follow my steps.
- Holiday Favorite: Put this on your Thanksgiving table, and everyone will ask for the recipe.
- Make-Ahead Friendly: Make it a day or two early so you have less to do on party day.
If you’re as obsessed with pumpkin and cheesecake flavors as I am, you should check out my Turtle Pumpkin Cheesecake and this easy No-Bake Pumpkin Cheesecake. YUM!
Ingredients You’ll Need
Let’s grab what you need from the pantry. Don’t worry, it’s all simple stuff! For the exact amounts, just peek at the recipe card at the bottom.
- All-Purpose Flour: This is what makes your cake super soft and gives it a great structure.
- Pumpkin Purée: Make sure you grab 100% pure pumpkin, not the pie filling, for the best flavor.
- Eggs: You’ll need these to get that light and spongy cake texture we’re going for.
- Granulated Sugar: This gives the cake the perfect amount of sweetness.
- Spices: We’re using a cozy mix of cinnamon, nutmeg, and cloves to get that classic pumpkin spice taste.
- Cream Cheese: I always use the full-fat block kind. It makes the filling SO rich and creamy.
- Powdered Sugar: This helps make your filling sweet and super smooth. No gritty texture here!
- Unsalted Butter: You need this for a rich and yummy cream cheese filling. Just make sure it’s soft!
How to Make Pumpkin Roll with Cream Cheese Filling
Ready to bake? It’s easier than it looks, I promise! Let’s go through it step by step so you can make the perfect pumpkin roll.
Step 1: Prepare Your Pan and Oven
First things first, get your oven heating up to 375°F (190°C). Grease your 15×10-inch jelly roll pan, then line it with parchment paper. Let some paper hang over the sides to use as little handles.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the ¾ cup all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, all your spices, and ¼ teaspoon salt. Just set that bowl aside for now.
Step 3: Mix the Wet Ingredients
In a big bowl, use your electric mixer to beat 3 large eggs and 1 cup granulated sugar. Keep beating them on high for about 5 minutes until they look thick and light yellow. Then, mix in your ⅔ cup pumpkin puree.
Step 4: Combine and Bake
Now, gently fold your dry ingredients into your wet ingredients. Mix just until you don’t see any more flour. Spread the batter into your pan and bake for 13-15 minutes.
Step 5: Roll the Cake
Okay, this part is important! As soon as the cake comes out of the oven, flip it onto a clean kitchen towel that you’ve sprinkled with lots of powdered sugar. Carefully peel off the parchment paper.
Step 6: Cool the Rolled Cake
Starting from one of the short ends, tightly roll up the warm cake with the towel inside. Let it cool completely on a wire rack for at least 1 hour. This trick helps it not to crack later!
Step 7: Make the Cream Cheese Filling
While your cake is cooling, let’s make the filling! Beat the softened 8 oz cream cheese and 6 tablespoons unsalted butter until they’re nice and smooth. Then slowly mix in 1 cup powdered sugar and 1 teaspoon vanilla extract.
Step 8: Fill and Re-roll the Cake
Gently unroll your cooled cake. Spread that yummy cream cheese filling all over it, but leave a little space around the edges. Now, roll it back up tightly (without the towel this time!).
Step 9: Chill and Serve
Wrap your pumpkin roll up in plastic wrap and pop it in the fridge for at least an hour. This helps the filling set up. When you’re ready to serve, you can dust it with more powdered sugar and cut it into 1-inch slices. ENJOY!
Tips for the Best Pumpkin Roll
Want to know my secrets for a PERFECT roll every single time? Here are my best tips for you.
- Don’t Overbake: Your cake is done when it springs back when you touch it. A moist cake is a flexible cake!
- Roll While Hot: You have to roll the cake when it’s still warm. This creates a “muscle memory” so it won’t crack when you unroll it.
- Use a Dusted Towel: Don’t be shy with the powdered sugar on your towel! It’s the key to keeping the cake from sticking.
- Soften Your Ingredients: Make sure your cream cheese and butter are at room temperature. It’s the only way to get a smooth filling.
- Chill Completely: Let the finished roll hang out in the fridge for a bit. This makes it so much easier to get nice, clean slices.
Variations and Substitutions
Want to mix things up a bit? This recipe is super fun to play with. Here are some ideas I love to try.
- Add Toasted Nuts: For a little crunch, mix some chopped pecans or walnuts into the cream cheese filling.
- Spice It Up: If you love spices like I do, add a little ground ginger or allspice to the cake batter.
- Maple Cream Cheese: Swap the vanilla in the filling for maple extract. It’s so cozy and delicious!
- Chocolate Drizzle: After the roll has chilled, drizzle some melted chocolate over the top. Why not?
- Add Citrus Zest: A little bit of orange zest in the filling really brightens up the flavor.
Make-Ahead and Storage Tips
One of the best things about this roll is that you can make it ahead of time. Just wrap the finished roll in plastic wrap and keep it in the fridge for up to 3 days.
If you want to keep it even longer, you can freeze it! Wrap it in plastic wrap and then a layer of foil. It will be good in the freezer for up to 3 months. Just let it thaw in the fridge overnight before you slice and serve it.
Recipe FAQs
Why did my pumpkin roll crack?
Oh no, did your roll crack? That usually happens if the cake gets a little too baked or if you wait too long to roll it while it’s hot.
Can I use fresh pumpkin puree?
You can! Just make sure to blot it with paper towels first to get rid of some of the extra water so your cake isn’t too wet.
Can I make this gluten-free?
Yes, just swap the regular flour for a good gluten-free 1-to-1 baking flour. It should work great!
How long does this pumpkin roll last?
If you keep it in a sealed container in the fridge, it will stay yummy for up to 5 days.
Can I freeze the pumpkin roll?
Totally! Just wrap it up really well in plastic wrap and foil. It freezes beautifully for up to 3 months.
Why is my cream cheese filling runny?
Your cream cheese or butter was probably too soft or a little melted. Make sure they’re just at room temperature for a nice, firm filling.
Do I have to use a jelly roll pan?
I really recommend using a 15×10-inch pan. It bakes the cake to the perfect thickness for rolling without any trouble.
How do I get clean slices?
Make sure the roll is nice and cold from the fridge. Then, use a sharp knife and wipe it clean after each cut.
Can I use pumpkin pie spice instead of individual spices?
Yep! To make it easy, just use 1 ½ teaspoons of pumpkin pie spice instead of the cinnamon, nutmeg, and cloves.
Pumpkin Roll with Cream Cheese Filling
Ingredients
For the Pumpkin 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
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1/2 tsp vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter softened
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Get your oven preheating to 375°F (190°C) and line a 15×10-inch jelly roll pan with parchment paper. This will make your life so much easier!
- Mix Dry Ingredients: In a bowl, whisk together the ¾ cup flour, ½ tsp baking powder, ½ tsp baking soda, spices, and ¼ tsp salt.
- Mix Wet Ingredients: Beat 3 eggs and 1 cup sugar on high for 5 minutes until fluffy. Then, mix in the ⅔ cup pumpkin puree and ½ tsp vanilla.
- Combine and Bake: Gently fold your dry ingredients into the wet ones. Spread the batter in your pan and bake for 13-15 minutes.
- Roll and Cool: Flip the hot cake onto a towel dusted with powdered sugar. Peel off the paper and roll the cake up with the towel. Let it cool for 1 hour.
- Make the Filling: Beat the 8 oz cream cheese and 6 tbsp butter until smooth. Add 1 cup powdered sugar and 1 tsp vanilla and mix until creamy.
- Fill and Chill: Unroll the cake, spread the filling on top, and roll it back up. Wrap it in plastic and chill for at least 1 hour before you slice and serve!
Notes
- Make sure your eggs, cream cheese, and butter are at room temperature. It really helps everything mix together better.
- Try not to overmix your batter after you add the flour. Just mix until it’s combined for a soft cake.
- Be generous with the powdered sugar on your towel! This is the secret to a cake that doesn’t stick.
- When you spread the filling, leave a little empty space around the edges so it doesn’t all squish out.
- Use a sharp knife to cut your slices. Wiping it clean between cuts will give you a really pretty look.
