Pumpkin Roll Cake with Cream Cheese Filling

If you’re searching for a show-stopping dessert that captures the essence of autumn, look no further than this Pumpkin Roll Cake with Cream Cheese Filling. It’s a tender, spiced pumpkin sponge rolled around a luscious cream cheese filling, creating the perfect balance of flavors and textures. Whether you’re serving it for a holiday gathering, a cozy weekend treat, or just because, this recipe is guaranteed to impress.

Why I Love This Recipe

What makes this Pumpkin Roll Cake with Cream Cheese Filling so irresistible? First, the cake is incredibly moist thanks to pumpkin puree, and it’s infused with warm spices like cinnamon, nutmeg, and ginger that evoke all the cozy feelings of fall. The cream cheese filling adds a tangy sweetness that complements the spices perfectly, making each bite a delightful harmony. Plus, it’s surprisingly easy to make, even if you’re a novice baker. Rolling the cake might sound intimidating, but with a little patience, you’ll be rewarded with a beautiful homemade dessert that tastes like it came from a bakery.

What You’ll Gather

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• 1 cup pumpkin puree
• 1 teaspoon vanilla extract (plus 1 teaspoon for filling)
• 1 package (8 oz) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon milk
• 1/2 cup chopped walnuts or pecans (optional)

Before You Start: Equipment

• Jelly roll pan (10×15 inches) – essential for the perfect shape and even baking
• Mixing bowls – for combining your ingredients
• Electric mixer or stand mixer – to achieve a smooth, fluffy batter and filling
• Spatula – for folding and spreading batter
• Parchment paper – to line the pan and help with easy cake removal
• Clean kitchen towel – to help roll the cake without cracking
• Cooling rack – for letting the cake cool properly

Step-by-Step: Pumpkin Roll Cake with Cream Cheese Filling

Step 1: Prepare the Pan

Line your jelly roll pan with parchment paper and lightly grease it. This step ensures the cake won’t stick and will release easily after baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. These spices create that signature fall flavor that makes this pumpkin roll cake so special.

Step 3: Beat Eggs and Sugar

In a large bowl, use an electric mixer to beat the eggs and granulated sugar on high speed until thick and pale, about 5 minutes. This aeration helps give the cake its light, fluffy texture.

Step 4: Add Pumpkin and Vanilla

Beat in the pumpkin puree and 1 teaspoon of vanilla extract until well combined.

Step 5: Combine Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix. Overmixing can deflate the batter, making the cake dense.

Step 6: Bake the Cake

Pour the batter evenly into the prepared pan and smooth the top. Bake at 350°F (175°C) for 15 to 18 minutes, or until the cake springs back when lightly touched.

Step 7: Roll the Cake

While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and gently roll the cake with the towel from the short end. Let it cool completely in the rolled position. This step helps prevent cracking when you fill and re-roll.

Step 8: Make the Cream Cheese Filling

In a medium bowl, beat the softened cream cheese and butter until smooth. Add powdered sugar, 1 teaspoon vanilla extract, and milk. Beat until fluffy and creamy.

Step 9: Fill and Roll the Cake

Unroll the cooled cake carefully and spread the cream cheese filling evenly over the surface. Sprinkle with chopped walnuts or pecans if using. Re-roll the cake without the towel, wrapping it tightly.

Step 10: Chill and Serve

Wrap the rolled cake in plastic wrap and refrigerate for at least one hour to set. Slice and serve chilled or at room temperature.

Season-by-Season Upgrades

• Fall: Add a sprinkle of toasted pumpkin seeds on top for extra crunch.
• Winter: Drizzle with a warm caramel sauce or serve alongside a cup of spiced hot chocolate.
• Spring: Fold fresh lemon zest into the cream cheese filling for a bright contrast.
• Summer: Incorporate fresh berries into the filling or as a garnish for a refreshing twist.

Author’s Commentary

This Pumpkin Roll Cake with Cream Cheese Filling is one of my favorite recipes to bring out during the cooler months. The balance between the spiced pumpkin cake and the creamy, tangy filling is just perfect. I love how the recipe is forgiving enough for bakers of all skill levels — the key is to handle the cake gently when rolling to avoid cracks. If you want to experiment, try swapping the nuts for some finely chopped dried cranberries or even a dash of orange zest in the filling for a citrusy surprise. For pumpkin lovers looking for more inspiration, you might want to check out Chocolate Pumpkin Spice Cupcakes or even indulge in a decadent Dark Chocolate Pumpkin Cheesecake.

Store, Freeze & Reheat

To store your pumpkin roll cake, wrap it tightly in plastic wrap and refrigerate. It will stay fresh for up to 4 days. For longer storage, you can freeze the cake: wrap it first in plastic wrap and then in aluminum foil to protect it from freezer burn. It freezes beautifully for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator. To serve warm, microwave slices for about 15 seconds, but the cake is delightful cold or room temperature as well.

Troubleshooting Q&A

Why did my pumpkin roll cake crack when I rolled it?

Cracking usually happens if the cake cools completely before rolling or if it’s rolled too tightly. To avoid this, roll the cake while it is still warm and pliable, using a powdered sugar-dusted towel to prevent sticking. Let it cool completely in the rolled shape before unrolling and filling.

My cake turned out dense instead of light and fluffy. What went wrong?

This can happen if the eggs and sugar aren’t beaten long enough or if the batter is overmixed after adding the flour. Make sure to beat the eggs and sugar until thick and pale, and fold the dry ingredients gently to keep the batter airy.

Can I make this recipe dairy-free?

Yes! Substitute the cream cheese and butter in the filling with dairy-free cream cheese and vegan butter alternatives. Be sure to use powdered sugar that does not contain cornstarch derived from non-vegan sources if that’s a concern.

How can I make the cake more festive for the holidays?

Add a sprinkle of chopped pecans or walnuts to the filling, or garnish the top of the rolled cake with a dusting of cinnamon sugar. You can also drizzle a simple glaze made from powdered sugar and milk over the top for added sweetness and shine.

More from the Kitchen

• Creamy Pumpkin Alfredo Chicken Pasta – A savory pumpkin twist perfect for dinner.
• Chocolate Pumpkin Spice Cupcakes – For a chocolaty pumpkin treat.
• Dark Chocolate Pumpkin Cheesecake – Indulgent and rich, ideal for holiday celebrations.

Let’s Eat

There’s something magical about slicing into a Pumpkin Roll Cake with Cream Cheese Filling and revealing those swirls of creamy goodness inside. This cake pairs beautifully with a cup of coffee or tea and is sure to be a crowd-pleaser at any gathering. Whether you serve it chilled or at room temperature, each bite offers a perfect balance of sweet pumpkin spice and tangy cream cheese. So grab your ingredients, roll up your sleeves, and get ready to impress with this delightful autumn dessert!

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