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Oh my gosh, do I have a treat for you! Every fall, my kitchen becomes a pumpkin roll factory because my family goes absolutely wild for this cream cheese-filled beauty. I still remember the first time I made it – I was so nervous it would crack, but when I unrolled that towel and saw that perfect spiral of spiced pumpkin cake and creamy filling? Pure magic! The best part is it’s way easier than it looks, yet never fails to impress guests. Whether it’s Thanksgiving, a cozy autumn gathering, or just a Tuesday with a serious sweet tooth craving, this pumpkin roll with cream cheese filling has saved my hosting bacon more times than I can count.
Why You’ll Love This Pumpkin Roll with Cream Cheese Filling
Trust me, once you try this recipe, you’ll understand why it’s my go-to dessert every fall. Here’s what makes it so special:
- Surprisingly easy – Looks fancy but comes together with simple steps (no pastry degree required!)
- Crowd-pleasing magic – That gorgeous spiral never fails to impress at holiday gatherings
- Perfectly balanced spices – Just enough cinnamon and nutmeg to complement the pumpkin without overpowering
- Cream cheese filling to die for – Silky smooth with just the right touch of sweetness
- Make-ahead friendly – Actually tastes better after chilling, so no last-minute baking stress
Seriously, this pumpkin roll checks all the boxes – delicious, beautiful, and secretly simple. What’s not to love?
Ingredients for Pumpkin Roll with Cream Cheese Filling
Okay, let’s talk ingredients – and I mean the right ones! Over the years, I’ve learned these little details make all the difference between “good” and “oh-my-word-I-need-the-recipe” pumpkin roll. Here’s exactly what you’ll need:
For the Pumpkin Sponge Cake
- 3 large eggs (room temperature – this helps them whip up nice and fluffy)
- 1 cup granulated sugar (don’t skimp – it helps create that perfect cake texture)
- 2/3 cup pumpkin puree (NOT pie filling – just plain pumpkin, I like Libby’s)
- 3/4 cup all-purpose flour (scoop and level it – too much flour makes a dry cake)
- 1 teaspoon baking soda (freshness matters – test yours if it’s been open awhile)
- 1/2 teaspoon cinnamon (the good stuff – my secret is Penzeys Vietnamese cinnamon)
- 1/2 teaspoon nutmeg (freshly grated if you’re feeling fancy)
- 1/4 teaspoon salt (just a pinch to balance all that sweetness)
For the Cream Cheese Filling
- 1 cup powdered sugar (sift it if yours is lumpy)
- 8 ounces cream cheese (full-fat, softened – low-fat won’t give you that luxe texture)
- 4 tablespoons butter (unsalted, softened – microwave in 5-second bursts if needed)
- 1 teaspoon vanilla extract (the real deal, not imitation)
See? Nothing crazy – just quality ingredients handled right. Now let’s make some magic!
Equipment You’ll Need
Don’t worry – you don’t need fancy gadgets for this pumpkin roll, but a few key tools will make your life way easier. Here’s what I always grab when I make mine:
- 15×10-inch jelly roll pan (the size matters – too big and your cake will be thin, too small and it’ll be thick)
- Stand mixer or hand mixer (you could whisk by hand, but your arms will thank you for the electric help)
- Clean kitchen towel (not terry cloth – a smooth flour sack towel works best for rolling)
- Sifter or fine mesh strainer (for that perfectly lump-free powdered sugar dusting)
- Rubber spatula (to scrape every last bit of that delicious filling!)
That’s really it! Simple tools for spectacular results.
How to Make Pumpkin Roll with Cream Cheese Filling
Alright, let’s dive in! I’ll walk you through each step just like I’m right there in the kitchen with you. Don’t let the rolling part intimidate you – I’ve got all my best tricks to share!
Preparing the Pumpkin Sponge
First things first – preheat that oven to 375°F (190°C). While it’s heating up, grease your jelly roll pan really well – I like to use butter and a light dusting of flour, or you can use baking spray with flour. Now let’s make magic happen!
- In your mixer bowl, beat those room-temperature eggs and sugar on high speed for about 3 minutes until they’re thick and pale yellow. This step gives our cake that lovely light texture.
- Mix in the pumpkin puree just until combined – don’t overmix here!
- Now, sift together all your dry ingredients (flour, baking soda, cinnamon, nutmeg, and salt). This prevents lumps and distributes the spices evenly.
- Gently fold the dry ingredients into the wet mixture in three batches. I use a big rubber spatula and make “J” motions – you want to keep all that air we whipped into the eggs!
- Spread the batter evenly in your prepared pan. A small offset spatula works wonders here to get it into all the corners.
- Bake for 13-15 minutes – the cake should spring back when lightly touched. Don’t overbake or it’ll crack when rolling!
Rolling and Cooling the Cake
Here’s where people get nervous, but trust me – you’ve got this! While the cake bakes, lay out a clean kitchen towel (not terry cloth!) and dust it generously with powdered sugar.
- As
Tips for the Perfect Pumpkin Roll with Cream Cheese Filling
After making this pumpkin roll more times than I can count, I’ve picked up some foolproof tricks that’ll guarantee success every time. First up – always sift your dry ingredients. Those little flour lumps will sabotage your smooth batter, and nobody wants pockets of baking soda in their cake!
Fresh spices make a world of difference too. That jar of cinnamon that’s been in your cabinet since last Thanksgiving? Toss it. Freshly ground nutmeg and high-quality cinnamon will make your kitchen smell like heaven and taste even better.
The biggest game-changer? Don’t skip the chill time! I know it’s tempting to slice right in, but letting it rest in the fridge for at least an hour (overnight is even better) gives the flavors time to mingle and makes slicing clean cuts a breeze. And whatever you do, watch that bake time like a hawk – overbaked cake cracks when rolling, and we want that perfect spiral!
Variations and Serving Suggestions
Oh, the possibilities with this pumpkin roll! Once you’ve mastered the basic recipe, try these fun twists that always impress my guests. For some crunch, fold chopped toasted pecans right into the cream cheese filling – the nutty contrast is divine. Feeling fancy? Drizzle with warm caramel sauce just before serving for that extra “wow” factor.
Presentation is everything – I love dusting mine with a little extra powdered sugar and serving thick slices with freshly whipped cream on the side. And let me tell you, nothing beats enjoying a slice with a steaming cup of coffee on a crisp fall morning. It’s pure comfort in every bite!
Storing and Reheating Your Pumpkin Roll
Here’s the beautiful thing about this pumpkin roll – it actually gets better after chilling! I always make mine a day ahead because that time in the fridge lets the flavors really come together. Just wrap it tightly in plastic wrap (I do two layers to be safe) and it’ll stay fresh for up to 3 days in the refrigerator.
Want to freeze some for later? No problem! Wrap your cooled pumpkin roll in plastic wrap, then aluminum foil, and it’ll keep beautifully in the freezer for 1 month. When you’re ready to enjoy, resist the microwave (it makes the filling too soft) – just transfer it to the fridge overnight to thaw gently. Pro tip: slice while still slightly frozen for perfectly clean cuts!
Pumpkin Roll with Cream Cheese Filling FAQs
I get so many questions about this pumpkin roll – let me answer the ones that pop up most often!
Can I use canned pumpkin? Absolutely! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling (which has added spices and sugar). Libby’s is my go-to brand – the texture is always perfect.
Why did my cake crack when rolling? Oh honey, I’ve been there! Usually it’s one of three things: the cake was overbaked (stick to 13-15 minutes), you waited too long to roll it (do it immediately out of the oven), or you didn’t use enough powdered sugar on the towel.
How do I fix runny filling? Easy! Just pop the mixed filling in the fridge for 15-20 minutes to firm up. And remember – your cream cheese and butter must be softened, not melted. If it’s still too loose, add a bit more powdered sugar a tablespoon at a time.
Can I make this ahead? You bet! It actually tastes better the next day. Just wrap tightly in plastic wrap and refrigerate for up to 3 days.
Nutritional Information
Just a quick note – these numbers are estimates since ingredients vary by brand. Each slice of pumpkin roll with cream cheese filling clocks in around 250 calories, with 10g fat and 35g carbs. Not bad for such an indulgent-tasting treat!
Share Your Pumpkin Roll Success!
I’d love to see your beautiful pumpkin rolls! Tag me on Instagram @MyKitchenAdventures or leave a comment below – your creations always make my day!
Print
Irresistible Pumpkin Roll Recipe – Perfect Every Time!
- Total Time: 35 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
A delicious pumpkin roll filled with creamy cheese filling.
Ingredients
Scale- 3 eggs
- 1 cup sugar
- 2/3 cup pumpkin puree
- 3/4 cup flour
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp salt
- 1 cup powdered sugar
- 8 oz cream cheese, softened
- 4 tbsp butter, softened
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F and grease a 15×10-inch jelly roll pan.
- Beat eggs and sugar until thick.
- Mix in pumpkin puree.
- Sift flour, baking soda, cinnamon, nutmeg, and salt, then fold into batter.
- Spread batter evenly into pan.
- Bake for 13-15 minutes until cake springs back.
- Turn cake onto a towel dusted with powdered sugar.
- Roll cake and towel together, then cool.
- Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
- Unroll cake, spread filling, then reroll.
- Chill before slicing.
Notes
- Use room-temperature ingredients for smoother filling.
- Dust towel well with powdered sugar to prevent sticking.
- Chill before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
