If you’re searching for the ultimate showstopper to anchor your fall or holiday dessert table, look no further than the delightful Pumpkin Roll with Cream Cheese. This nostalgic treat layers tender, warmly-spiced pumpkin cake with silky cream cheese filling, all wrapped into a beautiful spiral and dusted with powdered sugar “snow.” The result is a dessert that looks dazzling, tastes absolutely heavenly, and offers just the right amount of seasonal spice, tang, and sweetness in every luscious bite. Whether you’re a longtime baker or tackling a roll cake for the first time, this recipe brings everyone together around a festive classic.
Ingredients You’ll Need
All you need for this Pumpkin Roll with Cream Cheese are a handful of pantry staples and a few fresh basics. Each ingredient stands out for a reason – building the texture, flavor, and signature look of this dessert. Here’s what makes everything tick:
- All-purpose flour: The backbone of the cake, providing just enough structure while keeping it soft and pliable for rolling.
- Baking powder & baking soda: These leaveners work together to lift the cake for a light, tender crumb that rolls without cracking.
- Cinnamon & pumpkin pie spice: These warm spices infuse the cake with that familiar autumn aroma and irresistible flavor profile.
- Salt: Balances the sweetness and enhances all the other flavors.
- Large eggs: Essential for a light, sponge-like texture, and richness.
- Granulated sugar: Sweetens the cake and helps it bake up with golden edges.
- Canned pumpkin puree: The star ingredient—adds moisture, lovely color, and pure pumpkin goodness.
- Vanilla extract: For a touch of mellow, aromatic warmth in both the cake and filling.
- Cream cheese (softened): The heart and soul of the filling—tangy, creamy, and cloud-soft when whipped.
- Powdered sugar: Sweetens and smooths the filling, and creates that picture-perfect finish.
- Unsalted butter (softened): Adds richness and silkiness to the creamy filling.
- Powdered sugar for dusting: A snowy finish that gives the Pumpkin Roll with Cream Cheese its signature festive flair.
How to Make Pumpkin Roll with Cream Cheese
Step 1: Prepare the Baking Pan
Start by heating your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, smoothing it carefully into the edges. Then, lightly grease the paper. This combo ensures your cake will release beautifully—no sticking or tearing—and that signature swirl will roll up with ease.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. This blends the leaveners and spices evenly, making sure there aren’t any pockets of flour or spice in your finished cake. The aromatic blend sets this Pumpkin Roll with Cream Cheese apart from first bite to last.
Step 3: Beat Eggs and Sugar
In a large bowl, beat the eggs and granulated sugar until the mixture is thick, pale, and slightly increased in volume. This step is all about getting fluffy air into the batter, creating a tender sponge that rolls beautifully. Don’t rush—take a few minutes to whip it up light and creamy.
Step 4: Mix in Pumpkin and Vanilla
Next, blend in the pumpkin puree and vanilla extract. The batter will turn a gorgeous shade of orange and smell like your favorite fall candle. Mix just until smooth—overmixing can make the cake tough.
Step 5: Combine Wet and Dry
Gradually stir the dry ingredients into the wet, folding gently until everything is just combined. A few streaks are fine; the goal is a smooth, pourable batter, so keep a light hand.
Step 6: Spread and Bake
Pour the batter into your prepared pan and spread it into an even layer right to the edges. Bake for 13 to 15 minutes, until the top springs back when touched. A quick bake keeps the cake moist and pliable—the key to the perfect Pumpkin Roll with Cream Cheese.
Step 7: Roll the Cake
While the cake bakes, dust a clean kitchen towel generously with powdered sugar. As soon as your cake comes out of the oven, loosen the edges, invert it onto the towel, and gently peel off the parchment. Roll the cake up in the towel—starting at the short end—so it cools in a spiral. This clever trick trains your cake for a flawless roll later!
Step 8: Make the Cream Cheese Filling
While your cake cools completely in its towel cocoon, grab a bowl and beat together softened cream cheese, powdered sugar, butter, and vanilla extract. Whip until luxuriously smooth, creamy, and irresistible. This tangy filling is what makes Pumpkin Roll with Cream Cheese a true classic.
Step 9: Fill, Roll, and Chill
Unroll the cooled cake gently and spread the cream cheese filling in an even layer all the way to the edges. Roll it up again (this time without the towel), and wrap snugly in plastic wrap. Chill for at least an hour—the cold sets the swirl and makes slicing a breeze.
Step 10: Dust and Slice
Unwrap the chilled roll, dust with a fresh flurry of powdered sugar, and slice into portions. Marvel at those perfect orange and cream spirals! Each piece of Pumpkin Roll with Cream Cheese is pure autumnal magic.
How to Serve Pumpkin Roll with Cream Cheese
Garnishes
Although this Pumpkin Roll with Cream Cheese is stunning on its own, a final dusting of powdered sugar just before serving makes it pop. For extra flair, add a sprinkle of chopped toasted pecans, candied ginger, or even a light drizzle of caramel sauce. A few curls of orange zest also add brightness that pairs beautifully with each bite.
Side Dishes
A slice of Pumpkin Roll with Cream Cheese is wonderful with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or a warm mug of chai, coffee, or spiced apple cider on the side. For holiday dinners, offer it alongside apple crisp or cranberry bars for a festive dessert spread.
Creative Ways to Present
You can arrange slices slightly overlapping on a white platter, line the roll atop a bed of edible leaves or herbs, or tuck sprigs of rosemary and a few cinnamon sticks around the plate. For parties, cut the Pumpkin Roll with Cream Cheese into smaller, bite-sized spirals and spear with party picks for easy grab-and-go treats.
Make Ahead and Storage
Storing Leftovers
Wrap your Pumpkin Roll with Cream Cheese tightly in plastic wrap and refrigerate. It will stay fresh, moist, and delicious for up to four days—just slice as needed. The cream cheese filling keeps the cake from drying out and actually improves flavor the next day.
Freezing
One of the best features of this dessert is its freezer-friendliness! Roll it tightly in plastic wrap (whole or sliced), then pop it in a freezer-safe bag. It keeps beautifully up to one month. Thaw overnight in the fridge before serving for best texture and taste.
Reheating
Pumpkin Roll with Cream Cheese is best served chilled or at room temperature, so skip the microwave! If you prefer it just slightly warm, set slices out 15-20 minutes before serving, but be aware the filling will soften. A quick rest at room temp lets flavors shine.
FAQs
Can I use homemade pumpkin puree?
Absolutely! If you have homemade pumpkin puree, make sure it’s well-drained to avoid excess moisture. The result will taste just as fabulous—even more fresh and earthy.
What if my cake cracks while rolling?
No worries! Small cracks can be hidden with powdered sugar dusting, and the soft cream cheese filling helps keep everything together. Next time, try rolling while the cake is still warm and flexible for best results.
Is it okay to make the Pumpkin Roll with Cream Cheese ahead of time?
Yes! In fact, it often tastes even better a day later since the flavors meld and the cream cheese filling firms up, making slicing cleaner and easier. It’s perfect for prepping in advance of your big gathering!
Can I substitute another spice for pumpkin pie spice?
If you don’t have pumpkin pie spice, try using an extra pinch of cinnamon, plus some nutmeg and a touch of allspice or ginger. The flavor will still be warm and cozy.
How do I get really clean slices?
Chill the Pumpkin Roll with Cream Cheese thoroughly before slicing and use a sharp, long-bladed knife. Wipe the blade clean between cuts for those Instagram-worthy spirals.
Final Thoughts
If you love baking and sharing seasonal joy, this Pumpkin Roll with Cream Cheese is destined to become a forever favorite in your kitchen. One bite, and you’ll see why it’s treasured at every fall gathering. Whip it up, share a slice, and watch everyone swoon—because nothing says “cozy, festive celebration” quite like this irresistible classic.
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Pumpkin Roll with Cream Cheese Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 40 minutes (includes cooling and chilling time)
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of spiced pumpkin cake and creamy sweet filling with this delightful Pumpkin Roll with Cream Cheese recipe. A classic fall dessert that’s sure to impress!
Ingredients
For the Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 3 large eggs
- 1 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
- 6 tablespoons unsalted butter (softened)
- 1 teaspoon vanilla extract
Other:
- Powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
- Prepare the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. In a large bowl, beat the eggs and sugar until thick and light in color. Mix in the pumpkin puree and vanilla. Gradually stir in the dry ingredients just until combined. Spread the batter evenly in the prepared pan. Bake for 13–15 minutes or until the cake springs back when lightly touched.
- Roll the cake: Lay out a clean kitchen towel dusted with powdered sugar. Once the cake is baked, loosen the edges, invert it onto the towel, peel off the parchment paper, and roll the cake up in the towel. Let it cool.
- Prepare the filling: Beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth. Unroll the cake, spread the filling, roll it back up, and chill for at least 1 hour.
- Serve: Dust with powdered sugar before slicing.
Notes
- For cleaner slices, chill the roll thoroughly before cutting.
- You can make this a day ahead and store it in the fridge.
- Pumpkin roll also freezes well—wrap tightly and freeze for up to 1 month.
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
