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Creamy Filled Pumpkin Roll

Creamy Filled Pumpkin Roll

Discover the secret to a perfect Creamy Filled Pumpkin Roll, featuring a moist, spiced pumpkin cake wrapped around a luscious, smooth cream cheese filling. This festive dessert balances warm autumn flavors with a velvety texture, making it an irresistible treat to bake, share, and savor throughout the season.

  • Total Time: 1 hour 35 minutes
  • Yield: 12 slices 1x

Ingredients

Scale

For the Pumpkin Cake

  • 1 cup canned pumpkin puree
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free baking blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice

For the Cream Cheese Filling

  • 8 ounces cream cheese, softened (or vegan cream cheese for dairy-free)
  • 1/4 cup unsalted butter, softened (or dairy-free butter alternative)
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Cake Batter: Begin by whisking together the eggs and sugar until light and fluffy. In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, and pumpkin pie spice. Carefully fold the dry ingredients and pumpkin puree into the egg mixture until fully incorporated, ensuring not to overmix to keep the batter airy and tender.
  2. Bake the Pumpkin Cake: Pour the batter evenly onto a parchment-lined jelly roll pan. Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the cake springs back when lightly touched. The goal is a soft cake that is flexible enough to roll without cracking.
  3. Roll the Cake While Warm: Immediately after baking, invert the cake onto a clean kitchen towel sprinkled with powdered sugar. Carefully peel off the parchment paper, then roll the cake along with the towel from the short end. This pre-rolling sets the shape and prevents cracking once filled.
  4. Make the Creamy Filling: While the cake cools completely, beat the cream cheese, softened butter, powdered sugar, and vanilla extract together until smooth and creamy. Make sure the filling is free of lumps for the best texture.
  5. Fill and Re-Roll: Gently unroll the cooled cake, spread the cream cheese filling evenly over the surface, leaving a small border around the edges. Then, carefully roll the cake back up without the towel, tucking the filling inside for that beautiful spiral effect.
  6. Chill and Serve: Wrap the rolled cake in plastic wrap and chill it in the refrigerator for at least an hour to firm up the filling and make slicing easier. Once chilled, slice and serve with your favorite warm beverage.

Notes

  • Use fresh pumpkin puree and cream cheese for the best flavor and texture.
  • Rolling the cake while warm inside a lightly sugared towel prevents cracks.
  • Soften butter and cream cheese fully before mixing to avoid lumps.
  • Spread the cream cheese filling evenly for consistent rolls and neat slices.
  • Chill the roll thoroughly to set the filling and allow flavors to meld.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 slice
  • Calories: 280
  • Sugar: 22g
  • Sodium: 180mg
  • Fat: 16g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 65mg

Keywords: pumpkin roll, cream cheese filling, autumn dessert, pumpkin dessert, holiday dessert, creamy pumpkin roll, gluten free pumpkin roll