Looking for a beautiful, crowd-pleasing dessert for fall? This classic pumpkin roll with cream cheese filling is a soft, spiced pumpkin cake rolled with a creamy, tangy filling that’s guaranteed to impress. With its striking spiral of cake and filling, this pumpkin roll is ideal for autumn gatherings, holiday celebrations, or simply satisfying a sweet fall craving.
Ingredients:
Pumpkin Cake:
3/4 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
1/2 tsp ground cloves
3 large eggs
2/3 cup canned pumpkin puree
Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp unsalted butter, softened
1 tsp vanilla extract
Additional:
Powdered sugar for dusting
Directions:
Prepare the Pan: Preheat the oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, allowing it to overhang for easy removal, and lightly grease the paper.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt.
Combine Wet Ingredients: In another bowl, beat the eggs and pumpkin puree until smooth. Gradually add the dry ingredients, mixing until fully combined.
Bake the Cake: Spread the batter evenly into the prepared pan and bake for 13-15 minutes or until the top of the cake springs back when lightly touched.
Roll the Cake: While the cake bakes, sprinkle a clean kitchen towel with powdered sugar. After baking, carefully invert the cake onto the towel, peel off the parchment, and roll the cake with the towel from the short side. Allow it to cool completely on a wire rack.
Make the Cream Cheese Filling: Beat together the cream cheese, powdered sugar, butter, and vanilla extract until smooth and creamy.
Fill and Roll: Once the cake has cooled, gently unroll it, spread the filling evenly, and roll it back up (without the towel). Wrap the cake in plastic wrap and refrigerate for at least 1 hour before slicing.
Serve: Dust with powdered sugar before serving.
Serving Tips:
Slice with Care: For neat slices, use a sharp, serrated knife, wiping it clean between each cut.
Serve Chilled: Pumpkin roll tastes best when served slightly chilled, as the cream cheese filling is firmer and holds its shape better.
Dust Freshly: For a beautiful finish, dust the pumpkin roll with powdered sugar just before serving to maintain a fresh look and prevent it from absorbing moisture.
Storage Tips:
Refrigerate: Wrap the pumpkin roll tightly in plastic wrap and store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.
Freeze for Longer Storage: To freeze, wrap the pumpkin roll in plastic wrap, then cover it with foil. It can be frozen for up to a month. When ready to serve, thaw it overnight in the refrigerator.
Avoid Room Temperature Storage: Due to the cream cheese filling, it’s best to keep the pumpkin roll refrigerated to maintain freshness and food safety.
Related Recipes:
FAQs:
Can I make this pumpkin roll gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend designed for baking, and the pumpkin roll should turn out just as delicious. Make sure all other ingredients, like baking powder and powdered sugar, are certified gluten-free if needed.
Why did my pumpkin roll crack when I unrolled it?
Cracking can occur if the cake cools too much before the first roll. To avoid this, roll it up in the towel immediately after baking. Also, handle it gently and unroll it slowly before adding the filling.
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works well, but make sure it’s thick and not too watery. Excess moisture can cause the cake to be too soft. If needed, strain the puree with cheesecloth to remove extra liquid.
How far in advance can I make the pumpkin roll?
You can make the pumpkin roll up to a day in advance and store it in the refrigerator. If freezing, prepare it up to a month ahead of time, then thaw it overnight in the refrigerator before serving.
Conclusion:
This classic pumpkin roll with cream cheese filling is a staple for fall desserts. Its rich, festive look makes it a fantastic choice for Thanksgiving dessert tables, holiday gatherings, or just because. With a perfect balance of sweetness and spice, it’s sure to become a family favorite!
📖 Recipe:
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Classic Pumpkin Roll with Cream Cheese Filling
- Total Time: 1 hour 35 minutes (including chilling)
- Yield: 10 slices
- Diet: Vegetarian
Description
This classic pumpkin roll recipe features a soft, spiced pumpkin cake wrapped around a creamy, tangy cream cheese filling. Perfect for fall gatherings and holiday celebrations, it’s a beautiful and delicious dessert that captures the essence of autumn.
Ingredients
Pumpkin 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
Cream Cheese Filling:
8 oz cream cheese, softened
1 cup powdered sugar, sifted
6 tbsp unsalted butter, softened
1 tsp vanilla extract
Additional:
Powdered sugar for dusting
Instructions
- Preheat oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, cloves, and salt.
- In a separate bowl, beat eggs and pumpkin until smooth. Gradually mix in the dry ingredients until well combined.
- Spread the batter evenly in the pan and bake for 13-15 minutes, or until the cake springs back when lightly touched.
- While the cake bakes, prepare a towel with a generous dusting of powdered sugar. Once baked, turn the cake onto the towel, peel off the parchment, and roll up the cake with the towel. Cool completely on a wire rack.
- For the filling, beat cream cheese, powdered sugar, butter, and vanilla until smooth and creamy.
- Carefully unroll the cooled cake, spread the filling, then roll it back up (without the towel). Wrap in plastic wrap and refrigerate for at least 1 hour before serving.
- Dust with powdered sugar before slicing.
Notes
Rolling the cake while warm prevents cracking.
Dust the towel generously with powdered sugar to prevent sticking.
The pumpkin roll can be made a day ahead and stored in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 340 kcal
