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Pumpkin Roll with Cream Cheese Filling

Pumpkin Roll with Cream Cheese Filling

This Pumpkin Roll with Cream Cheese Filling recipe captures the cozy flavors of fall with a soft, moist pumpkin cake wrapped around a rich, tangy cream cheese filling. Perfectly spiced and easy to make, this dessert is ideal for family gatherings, holidays, or any time you crave a seasonal treat that combines warmth, sweetness, and a luscious creamy texture.

  • Total Time: 1 hour 40 minutes (including cooling and chilling)
  • Yield: 10-12 servings 1x

Ingredients

Scale

For the Pumpkin Cake

  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 cup granulated sugar
  • 3 large eggs
  • 3/4 cup all-purpose flour (or gluten-free blend for gluten-free version)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1 teaspoon vanilla extract

For the Cream Cheese Filling

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

Instructions

  1. Prepare the Cake Batter: Whisk together flour (or gluten-free blend), baking powder, baking soda, salt, and warm spices—cinnamon, nutmeg, ginger, and cloves. In a separate bowl, beat sugar and eggs until light and fluffy. Stir in the pumpkin puree and vanilla extract, then gently fold in the dry ingredients just until combined, keeping the batter airy and tender.
  2. Bake the Pumpkin Cake: Pour the batter evenly into a parchment-lined jelly roll pan and smooth the surface. Bake at 350°F (175°C) for 15-20 minutes or until the cake springs back when lightly pressed and a toothpick inserted in the center comes out clean.
  3. Roll the Cake While Warm: Immediately turn the warm cake out onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper, then roll the cake up with the towel inside. Let it cool completely in this shape to prevent cracking during filling.
  4. Make the Cream Cheese Filling: Beat softened cream cheese and butter together until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until the filling is spreadable and luscious.
  5. Assemble the Pumpkin Roll: Gently unroll the cooled cake and spread the cream cheese filling evenly over the surface, avoiding a filling layer that is too thick. Roll the cake back up tightly without the towel, wrap it securely in plastic wrap, and chill in the refrigerator for at least one hour to set before slicing and serving.

Notes

  • Use fresh pumpkin puree rather than canned pumpkin pie filling to avoid extra sugars and spices.
  • Roll the cake while it is still warm to prevent cracking and ensure a smooth roll.
  • Spread the cream cheese filling evenly, but do not apply too thickly to keep the roll tidy.
  • Chill the rolled cake before slicing for clean, firm slices.
  • Use parchment paper in the baking pan to prevent sticking and aid in rolling.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour)

Nutrition

  • Serving Size: 1 slice (1/12th of roll)
  • Calories: 280
  • Sugar: 21g
  • Sodium: 220mg
  • Fat: 15g
  • Saturated Fat: 9g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 1.5g
  • Protein: 4g
  • Cholesterol: 70mg

Keywords: pumpkin roll, cream cheese filling, autumn dessert, pumpkin spice, fall recipe, gluten-free pumpkin roll, holiday dessert