Pumpkin Roll with Cream Cheese Filling Recipe

If you’re craving a show-stopping dessert that’s both cozy and a little bit fancy, you’ve got to try this Pumpkin Roll with Cream Cheese Filling Recipe. It’s that perfect fall treat that’s moist, fluffy, and swirled with the dreamiest cream cheese filling you can imagine. I absolutely love how this turns out every time—I can’t get enough of the way the pumpkin spices mingle with the creamy center. Trust me, once you try this, it’ll become your go-to for holiday dinners, parties, or any day you want a little extra magic in your kitchen.

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Ingredients You’ll Need

The combination of simple pantry staples with rich pumpkin puree makes this pumpkin roll irresistibly flavorful. When choosing your pumpkin, I always suggest freshly canned pumpkin puree or homemade—it makes all the difference in the texture and taste!

• All-purpose flour: Provides the perfect structure without weighing down the cake, essential for that light, rollable texture.
• Salt: Enhances all the flavors, don’t skip it!
• Baking soda: Gives the cake a subtle lift, making the crumb tender and soft.
• Ground cinnamon: Brings warm, earthy tones that scream pumpkin spice season.
• Pumpkin pie spice: The secret blend that ties everything together with depth and warmth.
• Granulated sugar: Sweetens the cake and helps it brown just right.
• Large eggs: Add moisture and help bind the cake ingredients perfectly.
• Canned pumpkin puree: The star of the show — opt for pure pumpkin to avoid watery texture.
• Vanilla extract: Adds a sweet aromatic note that lifts the entire flavor profile.
• Cream cheese (softened): Critical for the creamy, tangy filling that cuts through the sweetness.
• Butter (softened): Makes the filling silky and smooth.
• Powdered sugar: Sweetens and thickens the filling; also great for dusting at the end.

Variations

One of my favorite things about this Pumpkin Roll with Cream Cheese Filling Recipe is how easy it is to customize. Whether you want it a bit healthier or just want to jazz it up for guests, there’s a variation that’ll fit your mood.

• Gluten-Free Version: I swapped the all-purpose flour with a gluten-free blend once, and it worked perfectly—as long as you pick a blend that includes xanthan gum.
• Spice Level: If you love strong spice flavors, add a pinch of ground cloves and nutmeg to amp it up; I usually toss in extra cinnamon.
• Filling Tweaks: I’ve added a little orange zest to the cream cheese filling for a fresh twist that my family raves about.
• Lower Sugar: You can reduce the sugar slightly if you’re cutting back; just remember it might affect the browning and sweetness a bit.

How to Make Pumpkin Roll with Cream Cheese Filling Recipe

Step 1: Prep Your Pan Like a Pro

Start by preheating your oven to 350°F. Then, grab a jelly roll pan (about 10×15 inches). I like to lightly grease it with non-stick cooking spray, then lay down parchment paper. Here’s the trick: leave an extra inch of parchment hanging over the two long sides. This makes it so easy to lift the cake right out once it’s baked—trust me, it saves so much hassle later. Don’t forget to grease the parchment paper lightly too; it helps the cake release without tearing.

Step 2: Mix Your Dry Ingredients

In a large mixing bowl, whisk together the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Whisking now helps avoid clumps later and ensures those spices are evenly dispersed—a small step that makes a big difference.

Step 3: Whisk Together Wet Ingredients

In a separate bowl, beat the eggs, sugar, vanilla, and pumpkin puree until the mixture is smooth and uniform. When I first tried this, I didn’t mix it enough, and the crumb wasn’t as tender—so take your time here. This step is what keeps the batter light and the cake fluffy.

Step 4: Combine and Bake

Add the dry ingredients to the wet ones and gently stir just until combined—no more! You’ll want to stop when you don’t see dry flour streaks; overmixing can make the cake tough. Spread this batter evenly into your prepared pan. Bake for 12 to 15 minutes, but keep a close eye—ovens vary, so I always test with a toothpick. When it comes out clean or with only a few moist crumbs, you’re golden.

Step 5: Roll While Hot (It’s Key!)

This is where many people get nervous, but I promise it’s easier than it looks. Right after the cake comes out of the oven, lift it by the parchment edges onto a flat, heat-safe surface. Starting at one of the short ends, gently roll the cake and parchment paper together. Doing this while it’s warm “trains” the cake into the rolled shape so it won’t crack later. Allow it to cool completely in this roll on a wire rack—this keeps the bottom from getting soggy.

Step 6: Make That Dreamy Cream Cheese Filling

While the cake cools, beat the softened cream cheese, butter, vanilla, and powdered sugar until fluffy and silky with an electric mixer. This is my favorite part—I love how the filling becomes smooth and sweet with just the right tang. It’s truly the heart of this pumpkin roll.

Step 7: Assemble and Chill

Once your cake is fully cooled, gently unroll it—careful to keep it intact. Spread the cream cheese filling evenly, leaving about an inch border on the edges so the filling doesn’t squeeze out. Roll it back up, this time without the parchment paper, wrap it tightly in plastic wrap, and refrigerate for at least an hour. Chilling firms up the filling and makes slicing much easier.

Step 8: Serve and Enjoy

Just before serving, I like to dust the top with extra powdered sugar for that classic, snowy look. Slice it into thick rounds and watch everyone’s eyes light up. This is hands-down one of my favorite desserts to bring to any gathering—simple, stunning, and so delicious.

How to Serve Pumpkin Roll with Cream Cheese Filling Recipe

Garnishes

I usually keep it simple with a light sprinkle of powdered sugar to give it that classic look. But for special occasions, I sometimes add a few toasted pecans or a drizzle of caramel sauce on top—those little touches take the pumpkin roll to another level!

Side Dishes

This pumpkin roll pairs wonderfully with a hot cup of coffee or spiced tea. For holiday dinners, I love serving it alongside warm apple cider or a scoop of vanilla bean ice cream for a delightful contrast.

Creative Ways to Present

I’ve gifted individual slices wrapped in parchment and tied with twine as little treats. Another fun idea is to serve it as part of a dessert platter with other fall sweets—guests are always wowed by the spiral design when it’s sliced thin and displayed like that.

Make Ahead and Storage

Storing Leftovers

I always wrap leftover pumpkin roll tightly in plastic wrap and keep it in the fridge. It stays moist and flavorful for up to two days—perfect for enjoying a second helping without losing that fresh-baked taste.

Freezing

Freezing works great too! Wrap the pumpkin roll first in plastic wrap, then in aluminum foil to protect it from freezer burn. I usually freeze mine for up to three months. When I want to eat it, I thaw it overnight in the fridge, and it tastes just as delicious as fresh.

Reheating

If you prefer it a little warm, I gently reheat slices in the microwave for about 10-15 seconds, but be careful not to melt the filling completely. The texture is best cold or room temperature, so I usually skip reheating altogether.

FAQs

Final Thoughts

This Pumpkin Roll with Cream Cheese Filling Recipe has a special place in my heart—it’s one of those timeless desserts that makes any moment feel cozy and festive. I love sharing it with friends and family because it brings smiles every time and honestly, it’s pretty fun to make. Give it a try in your own kitchen; I have a feeling it’ll become a beloved tradition you reach for again and again.

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