Pumpkin Roll Cake with Cream Cheese Filling

Introduction

Few desserts capture the spirit of fall as perfectly as a Pumpkin Roll Cake with Cream Cheese Filling. This elegant dessert combines the warm, spiced flavors of pumpkin cake with the luscious tang of cream cheese frosting, all rolled up into a beautiful swirl that looks as impressive as it tastes. Light yet flavorful, moist yet airy, this cake has become a beloved holiday staple on dessert tables, especially around Thanksgiving and Christmas.

Unlike heavy pies or dense cakes, the pumpkin roll feels festive but not overwhelming. The beauty of this dessert is that it looks bakery-worthy, but once you understand the rolling technique, it’s surprisingly simple to make at home. The soft sponge-like cake wraps around the smooth, sweet, tangy filling, making each slice a perfect balance of flavors and textures.

Why I Love This Recipe

I love this recipe because it’s the perfect mix of elegance and comfort. The pumpkin cake itself is fluffy, lightly spiced, and not overly sweet, which makes the cream cheese filling stand out even more. Rolling the cake feels like a little baking magic—you start with a flat sheet of cake, then suddenly you’ve created a gorgeous spiral dessert.

It’s also a crowd-pleaser; everyone loves the visual appeal and the creamy, rich filling. Plus, it’s make-ahead friendly, which is a lifesaver during the busy holiday season.

Why It’s a Must-Try Dish

This pumpkin roll cake is a must-try because:

• It’s a showstopper – looks fancy but is easier than it seems.
• Flavor perfection – warm pumpkin spice paired with tangy cream cheese filling.
• Make-ahead friendly – tastes even better chilled, so you can prep it ahead of gatherings.
• Portion control – sliceable and sharable, perfect for parties.
• Seasonal classic – embodies the flavors of autumn and the holidays.

Recipe Details

• Preparation Time: 25 minutes
• Cooking Time: 13–15 minutes
• Cooling & Chilling Time: 2–3 hours
• Total Time: ~3.5 hours
• Servings: 10 slices
• Calories: ~320 kcal per slice
• Course: Dessert
• Cuisine: American

Ingredients

For the Pumpkin Cake:

• 3/4 cup (95g) all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves
• 3 large eggs, room temperature
• 2/3 cup (135g) granulated sugar
• 2/3 cup (150g) pumpkin purée (not pumpkin pie filling)
• 1 tsp vanilla extract

For the Cream Cheese Filling:

• 1 (8 oz / 225g) package cream cheese, softened
• 1 cup (120g) powdered sugar, sifted
• 6 tbsp (85g) unsalted butter, softened
• 1 tsp vanilla extract

Optional Garnish:

• Powdered sugar for dusting
• Chopped pecans or caramel drizzle

Cooking Directions (Overview)

1. Make pumpkin sponge cake.
2. Roll cake with parchment towel while warm.
3. Make cream cheese filling.
4. Unroll cooled cake, spread filling, then reroll.
5. Chill until firm.
6. Slice and serve with powdered sugar or toppings.

Step-by-Step Preparation Method

Step 1: Prepare the Pan

• Preheat oven to 375°F (190°C).
• Grease a 10×15-inch jelly roll pan (or rimmed baking sheet), line with parchment paper, and lightly grease again.

Step 2: Make the Pumpkin Cake

• In a medium bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
• In a large bowl, beat eggs and sugar with an electric mixer until thick and pale (about 2–3 minutes).
• Add pumpkin purée and vanilla, mixing until combined.
• Gently fold in dry ingredients until just blended.
• Spread batter evenly into prepared pan.

Step 3: Bake the Cake

• Bake for 13–15 minutes, or until the cake springs back when lightly touched.

Step 4: Roll the Cake

• While the cake is hot, carefully invert it onto a clean kitchen towel dusted with powdered sugar.
• Peel off the parchment paper.
• Starting at the short end, roll the cake and towel together into a log.
• Let cool completely (about 1 hour).

Step 5: Make the Filling

• Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.

Step 6: Fill and Reroll

• Carefully unroll the cooled cake.
• Spread filling evenly across the cake.
• Gently reroll (without towel this time).
• Wrap in plastic wrap and refrigerate for at least 2 hours to set.

Step 7: Serve

• Dust with powdered sugar before slicing.
• Cut into 10 even slices and serve chilled.

How to Serve

• Serve slices chilled for best texture.
• Garnish with powdered sugar, nuts, or caramel.
• Pair with coffee, chai latte, or spiced cider for the perfect autumn dessert experience.

Recipe Tips

• Roll while hot – prevents cracks and helps the cake “remember” its shape.
• Dust generously with powdered sugar to prevent sticking.
• Chill before slicing for cleaner, prettier cuts.
• If cracks happen, don’t worry—powdered sugar or garnish hides them beautifully.

Variations

1. Nutty Pumpkin Roll – Add chopped pecans or walnuts to the filling.
2. Pumpkin Chocolate Roll – Sprinkle mini chocolate chips inside before rolling.
3. Maple Cream Cheese Filling – Replace some powdered sugar with maple syrup.
4. Double Spiced Roll – Add extra cinnamon and cloves for a stronger spice profile.
5. Mini Pumpkin Rolls – Bake in a smaller sheet pan and make two mini rolls instead of one large roll.

Freezing and Storage

• Refrigerator: Store wrapped in plastic wrap for up to 4 days.
• Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months. Thaw overnight in fridge before serving.

Special Equipment Needed

• 10×15-inch jelly roll pan (or rimmed baking sheet)
• Electric mixer
• Mixing bowls
• Clean kitchen towel
• Parchment paper
• Plastic wrap

FAQ

Q1: My cake cracked while rolling—what did I do wrong?
This can happen if the cake cooled too much before rolling. Roll it immediately while hot.

Q2: Can I make this a day ahead?
Yes! In fact, it tastes even better the next day as the flavors meld.

Q3: Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling has added sugar and spices, which would throw off the recipe.

Q4: Can I make this gluten-free?
Yes, substitute with a 1:1 gluten-free baking flour blend.

Q5: Can I double the recipe?
Yes, bake in two pans or make two rolls. Perfect for holiday gatherings.

Conclusion

This Pumpkin Roll Cake with Cream Cheese Filling is the ultimate festive dessert—light, spiced pumpkin sponge cake wrapped around a dreamy cream cheese filling. It’s a dessert that looks stunning, tastes incredible, and delivers that warm holiday nostalgia with every bite. Whether you’re making it for Thanksgiving, Christmas, or just to celebrate pumpkin season, this recipe is sure to impress and delight.