Pumpkin Roll Cream Cheese Filling – A Fall Classic Dessert
There’s something about the first cool breeze of autumn that makes me crave the warm spices of pumpkin, cinnamon, and nutmeg. When the leaves begin to scatter across the yard and the scent of apple cider drifts through the air, I know it’s the perfect time to bake one of my family’s most beloved fall desserts: the Pumpkin Roll with Cream Cheese Filling.
This dessert has been passed around at potlucks, Thanksgiving dinners, and cozy coffee dates for decades. It’s a soft, spiced pumpkin sponge cake rolled around a silky cream cheese filling, dusted with powdered sugar like the first snow of the season. It’s nostalgic, comforting, and surprisingly simple to make — even though it looks like something straight from a bakery display.
Let me take you through not only how to bake this beauty but also why it’s a dessert you’ll want to return to year after year.
Ingredients:
For the Pumpkin Roll Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 3 large eggs
- 2/3 cup granulated sugar
- 2/3 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 6 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
For Garnish:
- Additional powdered sugar for dusting
Instructions:
- Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it to prevent sticking.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, beat the eggs and sugar with a hand mixer until thick and pale, about 3–4 minutes. Stir in the pumpkin puree and vanilla extract until combined.
- Gently fold in the dry ingredients until just mixed. Do not overmix — this keeps the cake light and airy.
- Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Bake for 13–15 minutes, or until the top springs back when lightly touched.
- While the cake is still warm, carefully invert it onto a clean kitchen towel dusted generously with powdered sugar. Peel off the parchment paper.
- Starting from the short end, roll the cake up in the towel (this prevents cracking later). Allow it to cool completely while rolled.
- In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Once the cake has cooled, gently unroll it. Spread the cream cheese filling evenly over the surface.
- Carefully re-roll the cake (without the towel this time). Wrap it tightly in plastic wrap and refrigerate for at least 1 hour before serving.
- Just before serving, dust with powdered sugar, slice, and enjoy.
Pumpkin Roll Cream Cheese Filling
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a jelly roll pan with parchment paper and lightly grease it.
- Whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Beat eggs and sugar until thick and pale. Add pumpkin and vanilla extract.
- Fold in dry ingredients until combined.
- Spread batter into pan and bake 13–15 minutes.
- Invert warm cake onto a towel dusted with powdered sugar and peel off parchment.
- Roll cake up in the towel and let cool completely.
- Prepare filling by beating cream cheese, powdered sugar, butter, and vanilla until smooth.
- Unroll cake, spread filling, then re-roll without towel.
- Wrap in plastic wrap and chill for 1 hour. Dust with powdered sugar before serving.
Notes
Tips & Tricks:
- Always roll the cake while it’s warm — this step is key to avoiding cracks.
- For neat slices, chill the roll thoroughly before cutting.
- Wipe your knife clean between slices for picture-perfect swirls.
Variations:
- Add chopped pecans or walnuts to the filling for a nutty crunch.
- Swap pumpkin for sweet potato puree for a twist.
- Stir in a teaspoon of maple syrup into the filling for an extra fall flavor.
Serving Suggestions:
This pumpkin roll pairs beautifully with hot coffee, chai tea, or a scoop of vanilla ice cream. It makes an elegant centerpiece for Thanksgiving dessert tables.
Storage Information:
- Refrigerate leftovers tightly wrapped for up to 5 days.
- Freeze the roll (wrapped in plastic and foil) for up to 2 months. Thaw in the refrigerator overnight before serving.
FAQ:
- Can I make this ahead of time? Yes, it’s even better the next day as the flavors meld together.
- What if my cake cracks? Don’t worry — a little extra powdered sugar dusting covers imperfections beautifully.
History / Fun Facts:
Pumpkin rolls gained popularity in the United States in the mid-20th century as home bakers looked for festive, easy-to-make desserts. Their rolled design is inspired by European jelly rolls and Swiss rolls, which were adapted with American autumn flavors like pumpkin and spice. Today, they remain a holiday classic in countless homes.
