Irresistible Pumpkin Roll with Cream Cheese Filling Recipe

There’s nothing quite like the aroma of a pumpkin roll with cream cheese filling wafting through the air, tempting your taste buds and making your heart sing. As you slice into that soft, spongy cake, you reveal the luscious cream cheese filling, a decadent surprise that adds a delightful twist to this fall favorite.

Picture this: it’s a crisp autumn afternoon, leaves are crunching underfoot, and you’re surrounded by friends and family, all eagerly awaiting a slice of your homemade pumpkin roll. The anticipation builds as everyone takes their first bite, eyes widening in delight—this is not just dessert; it’s an experience worth savoring.

The first time I made this pumpkin roll, my friends thought I had gone pro in the kitchen. Their reactions were priceless as they devoured every last crumb!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Pumpkin Puree: Use canned pumpkin puree for convenience or roast fresh pumpkins for a richer flavor.

• All-Purpose Flour: A staple for the sponge cake base; ensure it’s sifted for lightness.

• Sugar: Granulated sugar sweetens the cake perfectly; adjust based on your sweetness preference.

• Baking Powder: This helps the cake rise and achieve that fluffy texture we all love.

• Cinnamon and Nutmeg: These warm spices add depth and that iconic fall flavor profile.

• Eggs: Use large eggs at room temperature for better incorporation into the batter.

• Cream Cheese: Choose full-fat cream cheese for a rich filling that spreads beautifully.

• Powdered Sugar: This sweetens the cream cheese filling without adding graininess.

• Vanilla Extract: A splash of vanilla enhances the overall flavor of both the cake and filling.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat Your Oven: Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper for easy removal later.

Create the Batter: In a bowl, mix together flour, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside to gather those warm aromas.

Mix Wet Ingredients: In another bowl, beat eggs and sugar until light and fluffy. Add pumpkin puree and vanilla extract, mixing until smooth—this should look like autumn in a bowl!

Combine Everything**: Gradually fold dry ingredients into wet ones until fully incorporated. Be gentle here; we want our cake fluffy!

Bake It Up**: Pour batter into prepared pan evenly. Bake for about 15 minutes until golden brown and springy to touch—your house will smell divine!

Roll Your Cake**: Once out of the oven, sprinkle powdered sugar over a clean kitchen towel. Carefully invert the cake onto it and peel away parchment paper; roll up tightly from one end while still warm.

Prepare the Filling**: While the cake cools down slightly, beat cream cheese with powdered sugar until creamy smooth. Spread this delightful mixture evenly over unrolled cake.

The Grand Finale**: Roll everything back up carefully (like wrapping up your favorite sweater) and wrap in plastic wrap. Refrigerate for at least an hour before slicing to let those flavors meld together beautifully.

Now you’re ready to slice into this masterpiece!

Enjoy each piece with friends or indulge alone while binging your favorite show—no judgment here!

You Must Know

• This delightful pumpkin roll with cream cheese filling is not just about taste; it’s a visual treat too
• The vibrant orange and white swirl creates a stunning centerpiece for any gathering
• The aroma of spices wafting through your kitchen is simply irresistible, turning heads even before the first slice is served

Perfecting the Cooking Process

Start by preheating your oven to 375°F, then prepare your baking sheet with parchment paper. Beat your eggs and sugar until fluffy, followed by pumpkin puree and dry ingredients for a smooth batter.

Add Your Touch

Feel free to experiment with spices like nutmeg or ginger for an extra flavor kick. You can also swap the cream cheese filling for whipped cream or mascarpone if you’re feeling adventurous!

Storing & Reheating

Wrap the pumpkin roll tightly in plastic wrap and store it in the fridge for up to five days. To enjoy leftovers, serve chilled or let them sit at room temperature for about 30 minutes before indulging.

Chef's Helpful Tips

• To make rolling easier, dust the towel with powdered sugar before placing the cake on it
• This prevents sticking and helps create that perfect spiral
• Always let the cake cool completely before adding the filling to avoid melting it into a gooey mess!

Sometimes I think my love for baking comes from my grandma who always said, “A good dessert brings people together.” Her praises made every pumpkin roll feel like a family celebration, no matter how small.

FAQ

How long does it take to prepare a pumpkin roll with cream cheese filling?

Preparation takes about 20 minutes, followed by baking time of around 15 minutes.

Can I freeze my pumpkin roll?

Yes, you can freeze it! Just wrap tightly in plastic wrap and foil before freezing.

What can I substitute for cream cheese in the filling?

You may use mascarpone cheese or Greek yogurt as a lighter alternative to cream cheese.

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Pumpkin Roll with Cream Cheese Filling

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• Author: Tiffani Brooks
• Total Time: 35 minutes
• Yield: Approximately 10 servings 1x

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Description

This homemade pumpkin roll with cream cheese filling is the ultimate fall dessert, perfect for gatherings or cozy nights in. With a soft, spongy cake enveloping a rich, creamy filling, each slice is a beautiful swirl of vibrant pumpkin and luscious cream cheese. The warm spices and delightful aroma will have everyone coming back for seconds!

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Ingredients

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• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 3 large eggs (room temperature)
• 8 oz cream cheese (full-fat)
• 1 cup powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. In a bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, beat eggs and sugar until fluffy; mix in pumpkin puree and vanilla until smooth.
4. Gradually fold dry ingredients into the wet mixture until just combined.
5. Spread the batter evenly in the prepared pan and bake for about 15 minutes or until golden brown.
6. Once baked, sprinkle powdered sugar over a kitchen towel and invert the cake onto it; peel off parchment paper.
7. Roll the cake tightly while still warm and let it cool slightly.
8. Beat cream cheese with powdered sugar until smooth, then spread over unrolled cake.
9. Carefully roll the cake back up and wrap in plastic wrap; refrigerate for at least an hour before slicing.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 200
• Sugar: 18g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg