Pumpkin Roll Cake with Cream Cheese Filling

Name: Pumpkin Roll Cake with Cream Cheese Filling: Your Fall Delight!
Prep time: 20 min
Cook time: PT-489364H1M
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon salt; 3 large eggs; 1 cup granulated sugar; 2/3 cup canned pumpkin puree; 1 teaspoon vanilla extract; 1 cup powdered sugar; 8 oz cream cheese, softened; 1/4 cup unsalted butter, softened

Posted on October 25, 2025

DESSERT

Difficulty

Prep time

Cooking time

Total time

Servings

Introduction to Pumpkin Roll Cake with Cream Cheese Filling

As the leaves turn golden and the air gets crisp, I find myself craving the comforting flavors of fall. One of my absolute favorites is the Pumpkin Roll Cake with Cream Cheese Filling. This delightful dessert is not just a treat; it’s a warm hug on a plate!

Whether you’re hosting a gathering or simply want to indulge after a long day, this recipe is a quick solution that impresses everyone. With its moist pumpkin cake and creamy filling, it’s sure to become a cherished addition to your autumn traditions.

Why You’ll Love This Pumpkin Roll Cake with Cream Cheese Filling

This Pumpkin Roll Cake with Cream Cheese Filling is a true gem for busy moms and professionals alike. It’s incredibly easy to whip up, taking just over an hour from start to finish. The taste? Oh, it’s like autumn on your tongue! The combination of spiced pumpkin and rich cream cheese is simply irresistible. Plus, it’s a showstopper that will have your loved ones asking for seconds!

Ingredients for Pumpkin Roll Cake with Cream Cheese Filling

Gathering the right ingredients is the first step to creating your delicious Pumpkin Roll Cake with Cream Cheese Filling. Here’s what you’ll need:

All-purpose flour: This is the base of your cake, providing structure and texture.
Baking powder: A leavening agent that helps the cake rise and become fluffy.
Baking soda: Works with the acidic pumpkin to create a light, airy cake.
Ground cinnamon: Adds that warm, cozy flavor we all associate with fall.
Ground nutmeg: A pinch of this spice enhances the autumnal taste.
Salt: Just a touch to balance the sweetness and enhance flavors.
Large eggs: They provide moisture and help bind the ingredients together.
Granulated sugar: Sweetens the cake and contributes to its moistness.
Canned pumpkin puree: The star of the show! It gives the cake its signature flavor and moisture. Make sure to use pure pumpkin puree, not pumpkin pie filling.
Vanilla extract: A splash of this adds depth and richness to the flavor.
Powdered sugar: Essential for the creamy filling, giving it that sweet, smooth texture.
Cream cheese: The heart of the filling, providing a rich and tangy contrast to the sweet cake.
Unsalted butter: Adds creaminess and helps the filling spread easily.

For those looking to switch things up, consider adding a pinch of cloves for extra spice or using a gluten-free flour blend if needed. You can find all the exact measurements at the bottom of the article, ready for printing!

How to Make Pumpkin Roll Cake with Cream Cheese Filling

Now that you have all your ingredients ready, let’s dive into the fun part—making your Pumpkin Roll Cake with Cream Cheese Filling! Follow these simple steps, and you’ll have a delightful dessert that’s sure to impress.

Step 1: Preheat and Prepare

First things first, preheat your oven to 375°F (190°C). This ensures your cake bakes evenly. While the oven warms up, grab a 15×10 inch jelly roll pan and grease it well. You can use cooking spray or butter. This will help your cake release easily later on.

Step 2: Mix Dry Ingredients

In a medium bowl, combine your all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. Whisk them together until they’re well mixed. This step is crucial because it ensures that your leavening agents are evenly distributed, giving your cake that perfect rise.

Step 3: Beat Eggs and Sugar

In a separate large bowl, beat the eggs and granulated sugar together. Use an electric mixer for about 2-3 minutes until the mixture becomes thick and pale. This is where the magic happens! The air you incorporate will help your cake become light and fluffy.

Step 4: Combine Wet Ingredients

Next, add the canned pumpkin puree and vanilla extract to your egg mixture. Mix well until everything is combined. The pumpkin adds moisture and flavor, making your cake irresistibly delicious!

Step 5: Combine Wet and Dry Mixtures

Now, it’s time to bring the two mixtures together. Gradually add the dry ingredients to the wet ingredients. Mix gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. This will keep your cake tender and moist.

Step 6: Spread the Batter

Pour the batter into your prepared jelly roll pan. Use a spatula to spread it evenly across the pan. This ensures that your cake bakes uniformly, giving you a beautiful roll later on.

Step 7: Bake the Cake

Place the pan in the preheated oven and bake for 15-20 minutes. Keep an eye on it! You’ll know it’s done when a toothpick inserted in the center comes out clean. The aroma of pumpkin and spices will fill your kitchen, making it hard to wait!

Step 8: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully turn it out onto a clean kitchen towel dusted with powdered sugar. This will prevent sticking. Let it cool completely before adding the filling.

Step 9: Prepare the Cream Cheese Filling

While your cake cools, it’s time to whip up the cream cheese filling. In a bowl, beat together the softened cream cheese, unsalted butter, and powdered sugar until smooth and creamy. This filling is the perfect sweet contrast to the spiced pumpkin cake!

Step 10: Assemble the Cake

Once the cake is cool, spread the cream cheese filling evenly over the surface. Starting from one end, carefully roll the cake tightly, using the towel to help. Don’t worry if it cracks a little; it adds character!

Step 11: Chill and Serve

Wrap the rolled cake in plastic wrap and refrigerate for at least 1 hour. This chilling time helps the flavors meld and makes slicing easier. When you’re ready to serve, slice it into beautiful rounds and enjoy the delightful flavors of your Pumpkin Roll Cake with Cream Cheese Filling!

Tips for Success

Always measure your ingredients accurately for the best results.
Use room temperature cream cheese for a smoother filling.
Don’t skip the powdered sugar dusting on the towel; it prevents sticking.
For a fun twist, add chopped nuts or chocolate chips to the filling.
Make it ahead! This cake tastes even better the next day.

Equipment Needed

15×10 inch jelly roll pan (or a rimmed baking sheet)
Mixing bowls (a large and a medium)
Electric mixer (or a whisk for a workout!)
Spatula (a rubber spatula works wonders)
Kitchen towel (to help with rolling)

Variations of Pumpkin Roll Cake with Cream Cheese Filling

Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free treat.
Spiced Up: Add a pinch of ground cloves or ginger for an extra kick of spice that enhances the fall flavors.
Nutty Delight: Fold in chopped walnuts or pecans into the cream cheese filling for added texture and flavor.
Chocolate Lovers: Drizzle melted chocolate over the rolled cake or mix chocolate chips into the batter for a decadent twist.
Maple Cream Cheese Filling: Replace some powdered sugar with maple syrup in the filling for a sweet, maple-infused flavor.

Serving Suggestions for Pumpkin Roll Cake with Cream Cheese Filling

Pair with a dollop of whipped cream for an extra touch of sweetness.
Serve alongside a warm cup of spiced chai or apple cider.
Garnish with a sprinkle of cinnamon or a drizzle of caramel sauce.
For a festive touch, add candied pecans on top.
Present on a beautiful platter, dusted with powdered sugar for elegance.

FAQs about Pumpkin Roll Cake with Cream Cheese Filling

Can I make Pumpkin Roll Cake with Cream Cheese Filling ahead of time?

Absolutely! This cake actually tastes better the next day. Just prepare it, roll it up, and refrigerate. It will be ready to slice and serve when you are!

What can I substitute for cream cheese in the filling?

If you’re looking for a lighter option, you can use Greek yogurt or mascarpone cheese. Both will give you a creamy texture, but the flavor will be slightly different.

How do I store leftovers of Pumpkin Roll Cake with Cream Cheese Filling?

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to three days. Just be sure to slice it as needed to keep it from drying out!

Can I freeze Pumpkin Roll Cake with Cream Cheese Filling?

Yes, you can freeze the rolled cake! Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. Just thaw it in the fridge before serving.

What’s the best way to slice the cake for serving?

Use a sharp serrated knife to slice the cake. This will help you get clean cuts without squishing the filling out. A gentle sawing motion works best!

Final Thoughts

Making this Pumpkin Roll Cake with Cream Cheese Filling is more than just baking; it’s about creating memories. The aroma of spices wafting through your kitchen can transport you to cozy autumn days spent with loved ones. Each slice reveals a beautiful swirl of cake and creamy filling, inviting smiles and compliments.

Whether you’re sharing it at a family gathering or enjoying a quiet moment with a cup of tea, this cake brings joy to every occasion. So, roll up your sleeves and dive into this delightful recipe—it’s sure to become a cherished tradition in your home!