Pumpkin Roll Cake with Cream Cheese Filling

Introduction

A classic Pumpkin Roll Cake with Cream Cheese Filling is one of the most iconic desserts of fall. Light, spiced pumpkin sponge cake is rolled up with a luscious, tangy cream cheese frosting, creating beautiful swirls in every slice. This dessert is not only delicious but also visually stunning, making it perfect for holiday gatherings, potlucks, or cozy fall evenings.

Unlike a traditional cake, this rolled version is airy, moist, and layered with flavor. It looks impressive but is surprisingly easy to make once you know the simple rolling technique.

Why I Love This Recipe

I love this recipe because it combines everything I enjoy about fall baking: warm spices, creamy filling, and a presentation that makes guests say “wow!” The sponge is tender and light, not overly sweet, so the rich cream cheese filling balances it perfectly. It’s also a make-ahead dessert—the flavors actually deepen as it chills in the fridge, making entertaining stress-free.

Why This is a Must-Try Dish

• Festive & Beautiful: The swirl design makes it look bakery-worthy.
• Flavorful & Comforting: Pumpkin spice and cream cheese are a match made in heaven.
• Make-Ahead Friendly: Stays fresh when chilled, perfect for holiday prep.
• Crowd-Pleaser: Always the first dessert to disappear at gatherings!

Recipe Details

• Preparation Time: 20 minutes
• Baking Time: 15 minutes
• Rolling & Filling Time: 20 minutes
• Total Time: ~55 minutes (plus chilling)
• Servings: 10–12 slices
• Calories per Serving: ~270–300 calories
• Cuisine: American
• Course: Dessert

Ingredients

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz (225 g) cream cheese, softened
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For Dusting:

• Powdered sugar (for dusting the towel and garnish)

Simple Cooking Directions

1. Make pumpkin sponge cake and bake in a jelly roll pan.
2. Immediately roll cake in a powdered sugar–dusted towel and let it cool.
3. Prepare cream cheese filling.
4. Unroll cooled cake, spread filling, and roll it back up.
5. Chill, slice, and serve dusted with powdered sugar.

Step-by-Step Recipe Preparation

1. Preheat Oven & Prepare Pan
   • Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients
   • In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Make the Batter
   • In a large bowl, beat eggs and sugar with an electric mixer until thick and pale (about 3–4 minutes).
   • Stir in pumpkin puree and vanilla.
   • Fold in dry ingredients until just combined.
4. Bake the Cake
   • Spread batter evenly into the prepared pan.
   • Bake for 13–15 minutes, or until a toothpick inserted comes out clean.
5. Roll the Cake
   • While still hot, loosen cake edges with a knife.
   • Turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off parchment paper.
   • Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack.
6. Make the Filling
   • Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
7. Fill and Roll Again
   • Carefully unroll the cooled cake. Spread filling evenly over the surface.
   • Roll the cake back up (without the towel this time). Wrap tightly in plastic wrap.
8. Chill and Serve
   • Refrigerate at least 1 hour (up to overnight). Before serving, dust with powdered sugar and slice.

How to Serve

• Slice into even rounds and arrange on a dessert platter.
• Garnish with extra powdered sugar, whipped cream, or a drizzle of caramel.
• Serve with coffee, tea, or spiced cider for the perfect fall treat.

Additional Recipe Tips

• Don’t skip the towel roll! Rolling while warm prevents cracks later.
• Use parchment paper for easy removal from the pan.
• For extra stability, chill the roll for 30 minutes before slicing.
• Dust with powdered sugar right before serving for the prettiest look.

Variations

• Pumpkin Chocolate Roll: Add cocoa powder to the batter or chocolate chips to the filling.
• Maple Cream Filling: Replace vanilla with maple extract.
• Nutty Version: Add chopped pecans or walnuts to the cake before baking.
• Spiced Cream Cheese: Add a pinch of cinnamon or pumpkin spice to the filling.

Freezing and Storage

• Refrigerator: Store in the fridge, tightly wrapped, for up to 4 days.
• Freezer: Freeze the wrapped roll (before slicing) for up to 2 months. Thaw overnight in the fridge before serving.

Special Equipment Needed

• 15×10-inch jelly roll pan
• Electric mixer
• Parchment paper
• Clean kitchen towel (for rolling)
• Plastic wrap

Conclusion

Pumpkin Roll Cake with Cream Cheese Filling is the ultimate fall dessert—moist, spiced pumpkin cake swirled with tangy cream cheese goodness. It’s festive, flavorful, and surprisingly easy to make once you know the rolling trick. Perfect for Thanksgiving, Christmas, or any cozy autumn evening, this cake is guaranteed to impress both visually and taste-wise. Once you make it, it’ll become a cherished seasonal tradition.

Print Recipe

Pumpkin Roll Cake with Cream Cheese Filling

Author: Emily Clark Cuisine: American Courses: Deserts

Difficulty: Beginner Prep Time 20 mins Cook Time 15 mins Rest Time 20 mins Total Time 55 mins

Servings: 10 Calories: 300 calories

Description

A classic Pumpkin Roll Cake with Cream Cheese Filling is one of the most iconic desserts of fall. Light, spiced pumpkin sponge cake is rolled up with a luscious, tangy cream cheese frosting, creating beautiful swirls in every slice.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pumpkin Cake:

• ¾ cup all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 3 large eggs
• 1 cup granulated sugar
• ⅔ cup canned pumpkin puree (not pumpkin pie filling)
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 8 oz (225 g)
• 1 cup powdered sugar, sifted
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

For Dusting:

• Powdered sugar (for dusting the towel and garnish)

Instructions

1. Preheat Oven & Prepare Pan : Preheat oven to 375°F (190°C). Line a 15x10-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix Dry Ingredients : In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. Make the Batter : In a large bowl, beat eggs and sugar with an electric mixer until thick and pale (about 3–4 minutes). Stir in pumpkin puree and vanilla. Fold in dry ingredients until just combined.
4. Bake the Cake : Spread batter evenly into the prepared pan. Bake for 13–15 minutes, or until a toothpick inserted comes out clean.
5. Roll the Cake : While still hot, loosen cake edges with a knife. Turn the cake out onto a clean kitchen towel dusted generously with powdered sugar. Peel off parchment paper. Starting from the short end, roll the cake and towel together into a log. Let cool completely on a wire rack.
6. Make the Filling : Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
7. Fill and Roll Again : Carefully unroll the cooled cake. Spread filling evenly over the surface. Roll the cake back up (without the towel this time). Wrap tightly in plastic wrap.
8. Chill and Serve : Refrigerate at least 1 hour (up to overnight). Before serving, dust with powdered sugar and slice.

Keywords: Pumpkin Roll Cake with Cream Cheese Filling