If you love the cozy flavors of autumn wrapped up in a delightful dessert, you are going to adore this Classic Pumpkin Roll with Cream Cheese Filling Recipe. It’s a beautifully soft, pumpkin-spiced sponge cake that’s rolled around a luscious cream cheese filling, creating that perfect balance between sweet and tangy in every bite. Whether you’re baking for a holiday gathering, a special family treat, or simply craving something festive and satisfying, this recipe will quickly become your go-to. Let’s dive into all the essentials and secrets to crafting this irresistible pumpkin roll from scratch.
Ingredients You’ll Need
The beauty of this Classic Pumpkin Roll with Cream Cheese Filling Recipe lies in its simple and accessible ingredients, each chosen to build that soft texture, warm spice profile, and creamy filling that make the dessert so memorable. From the spices lending autumnal aroma to the cream cheese making each bite irresistibly smooth, every component plays a starring role.
- 3/4 cup all-purpose flour: The backbone of our tender pumpkin sponge.
- 1 cup granulated sugar: Adds the right touch of sweetness to balance spices.
- 1 tsp baking powder: Ensures a light, fluffy texture.
- 1/2 tsp baking soda: Works with acidity to give the cake a perfect rise.
- 1/2 tsp cinnamon: Brings classic pumpkin pie warmth.
- 1/2 tsp ground cloves: Adds depth and cozy spice notes.
- 1/4 tsp salt: Enhances all other flavors wonderfully.
- 3 large eggs: Bind ingredients and add richness.
- 2/3 cup canned pumpkin puree: The heart of the pumpkin flavor and moistness.
- 8 oz cream cheese, softened: Creates a creamy, tangy filling that’s pure magic.
- 1 cup powdered sugar, sifted: Sweetens the filling with smooth texture; also for dusting.
- 6 tbsp unsalted butter, softened: Adds a silky richness to the filling.
- 1 tsp vanilla extract: Elevates every element with sweet aroma.
- Powdered sugar for dusting: A pretty finishing touch to make it irresistible.
How to Make Classic Pumpkin Roll with Cream Cheese Filling Recipe
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it. This step ensures your sponge cake can be rolled easily without sticking or tearing. Trust me, a well-prepped pan makes all the difference for that perfect pumpkin roll shape.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, granulated sugar, baking powder, baking soda, cinnamon, cloves, and salt. Combining your dry ingredients thoroughly is crucial to achieve an even flavor and texture throughout the cake. This fragrant blend is what gives the roll its classic autumn character.
Step 3: Combine Wet Ingredients
In a separate bowl, beat the eggs with the pumpkin puree until completely smooth. Then, gradually add the dry mix to the pumpkin and eggs, stirring just until everything comes together. You want a smooth, thick batter without overmixing to keep the cake tender and soft.
Step 4: Bake the Sponge Cake
Spread the batter evenly into your prepared jelly roll pan. Bake for 13 to 15 minutes, or until the cake springs back when gently touched—this ensures it’s perfectly baked but still moist. Remember, timing is critical here; overbaking will make rolling difficult.
Step 5: Roll the Cake to Cool
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake is done, invert it onto the sugared towel, peel off the parchment paper, and roll the cake up in the towel. This prevents cracking and helps “train” the cake to hold its shape. Let it cool completely on a wire rack.
Step 6: Prepare the Cream Cheese Filling
Mix the softened cream cheese, powdered sugar, butter, and vanilla extract until the filling is velvety smooth and fluffy. This luscious cream cheese mixture adds that signature tang and richness that perfectly complements the spice-laden pumpkin cake.
Step 7: Roll with the Filling
Carefully unroll the cooled cake, spread the cream cheese filling evenly across the surface, and roll it up again—this time without the towel. Wrap the rolled cake in plastic wrap and refrigerate for at least one hour. The chill makes it easier to slice and allows the flavors to meld beautifully.
Step 8: Finish and Serve
Just before serving, dust your pumpkin roll with a light coating of powdered sugar for that classic, elegant look. Each slice reveals swirls of creamy center surrounded by tender, spiced cake—ready to delight your taste buds!
How to Serve Classic Pumpkin Roll with Cream Cheese Filling Recipe
Garnishes
For a little extra wow factor, consider sprinkling toasted pecans or chopped walnuts on top or alongside your slices. A few fresh cranberries or a drizzle of caramel sauce can also complement the pumpkin and cream cheese flavors wonderfully. These garnishes add both texture and a festive appearance.
Side Dishes
This pumpkin roll pairs beautifully with a scoop of vanilla ice cream or a cup of hot coffee or spiced chai tea. The creamy cold ice cream contrasts the soft cake, while warm beverages enhance those cozy spice notes, making your dessert experience even more comforting.
Creative Ways to Present
Serve your pumpkin roll as a centerpiece dessert platter with seasonal fruits like sliced apples or pears. Alternatively, cut the roll into smaller pinwheel pieces and arrange them on a dessert tray for a party-friendly presentation that guests can easily enjoy.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Classic Pumpkin Roll with Cream Cheese Filling Recipe tightly in plastic wrap and store it in the refrigerator. It stays fresh and moist for up to 3 days and even tastes better after the flavors have had time to mingle overnight.
Freezing
To freeze, wrap the roll securely in both plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving to maintain that perfect texture.
Reheating
Since this is a delicate dessert with cream cheese filling, reheating isn’t recommended. Instead, serve cold or at room temperature for the best flavor and consistency. If you prefer it slightly warm, let it sit out for a bit but avoid microwaving as it can affect texture.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! If you want to use fresh pumpkin, roast and puree it first, then drain any excess liquid for the best results. The flavor will be just as delicious, though canned pumpkin puree is more convenient and consistently moist.
What if my cake cracks when rolling?
Don’t worry! Rolling the cake while it’s still warm and using a powdered sugar-dusted towel helps prevent cracking. If some cracks do happen, cover them with cream cheese filling once you unroll the cake; it hides imperfections and tastes amazing.
Can I make this pumpkin roll gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or a similar binding agent, or add a teaspoon to help the cake maintain its structure.
How long should I chill the pumpkin roll before serving?
Chilling for at least one hour is ideal to allow the cream cheese filling to set and the flavors to blend. You can also prepare it the day before; it actually tastes even better the next day!
Is it possible to make the cream cheese filling ahead of time?
Definitely! You can prepare the filling a day ahead and keep it refrigerated. Just give it a quick whisk before spreading to ensure it’s smooth and creamy when you assemble your pumpkin roll.
Final Thoughts
This Classic Pumpkin Roll with Cream Cheese Filling Recipe is truly one of those delightful desserts that brings warmth, joy, and a touch of seasonal magic to any occasion. I hope you give it a try and find yourself sharing it with friends and family over many cozy moments ahead. Baking this pumpkin roll is not just about creating a dessert, but about making memories with every slice!
Print
Classic Pumpkin Roll with Cream Cheese Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 10 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Classic Pumpkin Roll with Cream Cheese Filling is a moist, spiced pumpkin cake rolled around a smooth and creamy sweetened cream cheese filling. Perfect for fall celebrations or whenever you crave a festive dessert, this recipe delivers a beautiful presentation with delightful flavors and textures.
Ingredients
Cake
- 3/4 cup all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/4 tsp salt
- 3 large eggs
- 2/3 cup canned pumpkin puree
Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar, sifted
- 6 tbsp unsalted butter, softened
- 1 tsp vanilla extract
For Serving
- Powdered sugar for dusting
Instructions
- Preheat and Prepare Pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it to ensure the cake does not stick.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, cinnamon, ground cloves, and salt until evenly combined.
- Combine Wet Ingredients: In a separate large bowl, beat the eggs and canned pumpkin puree until the mixture is smooth and uniform.
- Incorporate Dry into Wet: Gradually add the dry ingredient mixture into the pumpkin and egg mixture, stirring until well combined and free of lumps.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake for 13-15 minutes, or until the cake springs back lightly when pressed, indicating it is cooked through.
- Roll the Cake with Towel: While the cake is baking, generously dust a clean kitchen towel with powdered sugar. Once baked, immediately invert the cake onto the sugared towel, carefully peel off the parchment paper, and roll the cake up inside the towel. This helps the cake keep its shape without cracking. Let it cool completely on a wire rack while rolled.
- Prepare Cream Cheese Filling: In a mixing bowl, beat together the softened cream cheese, powdered sugar, softened unsalted butter, and vanilla extract until the filling is smooth, creamy, and well combined.
- Fill and Re-roll the Cake: Gently unroll the cooled cake from the towel, spread the cream cheese filling evenly over the surface, then carefully roll the cake back up without the towel this time.
- Chill Before Serving: Wrap the rolled cake tightly in plastic wrap and refrigerate it for at least 1 hour to allow the filling to set and flavors to meld.
- Serve: Before slicing, dust the top with extra powdered sugar for a decorative touch. Slice into 10 even pieces and serve chilled.
Notes
- Dusting the kitchen towel with powdered sugar prevents the cake from sticking and cracking during the initial roll.
- Do not overbake the cake; it should be moist and pliable to roll easily.
- Ensure the cream cheese and butter are softened to avoid lumps in the filling.
- This cake can be prepared a day in advance and stored in the refrigerator tightly wrapped.
- Use fresh spices for the best flavor, or consider adding nutmeg or ginger for a spicier twist.
