Pumpkin Roll with Cream Cheese – Easy Fall Dessert Recipe
Fall flavors meet creamy indulgence in this show-stopping pumpkin roll with cream cheese that’s surprisingly simple to make! This gorgeous dessert combines spiced pumpkin cake with rich cream cheese filling, creating the perfect balance of warm spices and cool creaminess.
Much like our popular cinnamon roll cake, this recipe transforms humble ingredients into something truly spectacular. The best part? It looks incredibly impressive but requires no special baking skills, making it perfect for holiday gatherings or cozy family dinners.
What is a Pumpkin Roll with Cream Cheese?
Ever wonder why this delightful dessert is called a “roll”? It’s quite literally a rolled cake! This charming treat features a thin, spiced pumpkin sponge cake that’s carefully rolled around a luscious cream cheese filling while still warm. The rolling technique might seem intimidating, but don’t worry – it’s much easier than it looks.
As they say, “the way to a man’s heart is through his stomach,” and this pumpkin roll definitely paves that path with its irresistible combination of flavors and textures. Ready to impress your family and friends?
Why You’ll Love This Pumpkin Roll with Cream Cheese:
The Perfect Fall Showstopper
This pumpkin roll with cream cheese is the ultimate autumn dessert that never fails to impress. The beautiful swirl pattern when sliced reveals layers of moist pumpkin cake and creamy filling, making every slice a work of art. The warm spices of cinnamon, nutmeg, and ginger create that cozy fall atmosphere we all crave.
Budget-Friendly Elegance
Making this pumpkin roll at home costs a fraction of what you’d pay at a bakery, yet delivers the same professional-quality results. With basic pantry ingredients and affordable cream cheese, you can create a dessert that looks like it came from an upscale patisserie.
Flavor Combination Heaven
The tangy cream cheese filling perfectly balances the sweet, spiced pumpkin cake. Each bite offers a delightful contrast of textures – the soft, tender cake paired with the smooth, rich filling. Similar to our beloved carrot cake with cream cheese frosting, this dessert proves that cream cheese and warm spices are a match made in heaven.
Ready to create this autumn masterpiece in your own kitchen? Let’s dive into this foolproof recipe!
How to Make Pumpkin Roll with Cream Cheese:
Quick Overview
This pumpkin roll with cream cheese is surprisingly straightforward to make and delivers incredible results every time. The key to success lies in rolling the warm cake properly and achieving the perfect cream cheese filling consistency.
Prep Time: 20 minutes
Bake Time: 15 minutes
Chill Time: 2 hours
Total Time: 2 hours 35 minutes
Serves: 10-12 slices
The entire process involves making a simple pumpkin sponge cake, rolling it while warm, preparing a luxurious cream cheese filling, and assembling everything together. The result is a dessert that’s both visually stunning and absolutely delicious.
Key Ingredients for Pumpkin Roll with Cream Cheese:
For the Pumpkin Cake:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1 cup chopped walnuts (optional)
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
For Dusting:
- 1/2 cup powdered sugar (for rolling)
- Extra powdered sugar for serving
Step-by-Step Instructions:
Preparing the Cake
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper, leaving some overhang for easy removal. Lightly grease the parchment paper with cooking spray.
In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5 minutes until thick and pale yellow. Gradually add the granulated sugar, beating until well combined.
Stir in the pumpkin puree until smooth and evenly distributed throughout the mixture.
In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gently fold the dry ingredients into the pumpkin mixture until just combined. Don’t overmix.
Baking and Rolling
Spread the batter evenly in the prepared jelly roll pan. Sprinkle with chopped walnuts if using.
Bake for 13-15 minutes, or until the cake springs back lightly when touched and a toothpick inserted in the center comes out clean.
While the cake bakes, lay out a clean kitchen towel and dust it generously with powdered sugar.
Immediately after removing the cake from the oven, run a knife around the edges to loosen. Turn the cake out onto the prepared towel.
Carefully peel off the parchment paper. Starting from the short end, gently roll the cake up in the towel. Place seam-side down on a wire rack and let cool completely, about 1 hour.
Making the Filling
In a medium bowl, beat the softened cream cheese and butter with an electric mixer until light and fluffy, about 3-4 minutes.
Gradually add the powdered sugar, beating until smooth and well combined.
Mix in the vanilla extract and salt until incorporated.
Assembly
Once the cake is completely cool, carefully unroll it. The cake should lay flat without cracking.
Spread the cream cheese filling evenly over the cake, leaving about a 1-inch border on all sides.
Starting from the same short end, carefully re-roll the cake without the towel. Use gentle pressure to keep it tight but don’t squeeze.
Wrap the completed roll in plastic wrap and refrigerate for at least 2 hours or overnight before serving.
What to Serve Pumpkin Roll with Cream Cheese With:
This pumpkin roll pairs beautifully with a variety of accompaniments that enhance its autumn flavors. Serve it alongside a steaming cup of spiced cider or rich coffee for the perfect fall afternoon treat.
For an elegant dessert presentation, add a dollop of freshly whipped cream and a sprinkle of cinnamon. The roll also complements vanilla ice cream wonderfully, creating a delightful temperature contrast.
Consider serving it as part of a fall dessert spread with apple crisp, pecan pie, or our popular maple walnut cookies. The combination creates a beautiful autumn dessert table that celebrates the season’s best flavors.
Top Tips for Perfecting Pumpkin Roll with Cream Cheese:
Preventing Cracks
The secret to a crack-free pumpkin roll lies in proper timing and technique. Roll the cake while it’s still warm and pliable – this helps prevent cracking when you add the filling later.
Always dust your kitchen towel generously with powdered sugar to prevent sticking. If you notice small cracks forming, don’t panic – they often disappear once the cake is filled and chilled.
Ingredient Substitutions
You can substitute Greek yogurt for half the cream cheese in the filling for a lighter version. For a dairy-free option, use vegan cream cheese and plant-based butter.
If you don’t have pumpkin pie spice, create your own blend using cinnamon, nutmeg, ginger, and a pinch of cloves. Fresh spices always provide the best flavor.
Storage Success
This pumpkin roll actually improves with time! The flavors meld beautifully overnight, making it an excellent make-ahead dessert for entertaining.
When slicing, use a sharp serrated knife and clean it between cuts for the prettiest presentation.
Storing and Reheating Tips:
Store your pumpkin roll with cream cheese tightly wrapped in plastic wrap in the refrigerator for up to 5 days. The cream cheese filling helps keep the cake moist and flavorful.
For longer storage, wrap the entire roll in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
This dessert is best served chilled, so there’s no need for reheating. Simply slice and serve directly from the refrigerator. Allow it to sit at room temperature for 10-15 minutes before serving if you prefer a softer texture.
Individual slices can be stored in the refrigerator for up to a week, making this recipe perfect for meal prep or portion control.
Nutrition Information
| Nutrient | Per Slice (1/12 of roll) |
|---|---|
| Calories | 285 |
| Total Fat | 11g |
| Saturated Fat | 6g |
| Cholesterol | 75mg |
| Sodium | 245mg |
| Total Carbs | 45g |
| Dietary Fiber | 2g |
| Sugars | 38g |
| Protein | 5g |
| Vitamin A | 180% DV |
Frequently Asked Questions
Can I make pumpkin roll with cream cheese ahead of time?
Yes! This dessert actually tastes better when made a day ahead. The flavors have time to meld, and the texture becomes even more perfect. Store it wrapped in the refrigerator for up to 3 days before serving.
Why did my pumpkin roll crack?
Cracking usually occurs when the cake is too cool when rolled or if it’s overbaked. Roll the cake while it’s still warm and pliable. If small cracks appear, they often become less noticeable once filled and chilled.
Can I freeze pumpkin roll with cream cheese?
Absolutely! Wrap the completed roll tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before slicing and serving.
What’s the difference between pumpkin puree and pumpkin pie filling?
Always use plain pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that will throw off the recipe’s balance.
How do I prevent the cream cheese filling from being too soft?
Make sure your cream cheese is at room temperature but not warm. Beat it just until smooth – overbeating can make it too soft. Chill the completed roll for at least 2 hours to help the filling set properly.
Can I add other flavors to the cream cheese filling?
Yes! Try adding a tablespoon of maple syrup, a teaspoon of cinnamon, or even a splash of rum extract for different flavor profiles.
Additional Tips for Success:
Consider these extra touches to make your pumpkin roll even more special. A light dusting of cinnamon before serving adds visual appeal and extra flavor. You can also garnish individual slices with toasted pecans or a drizzle of caramel sauce.
For special occasions, try making mini pumpkin rolls by cutting the recipe in half and using an 8×8 pan. Roll them individually for adorable personal-sized desserts that are perfect for parties or gift-giving.
The key to mastering this recipe is practice and patience. Don’t be discouraged if your first attempt isn’t perfect – even imperfect pumpkin rolls taste absolutely delicious!
This pumpkin roll with cream cheese recipe proves that impressive desserts don’t have to be complicated. With simple ingredients and basic techniques, you can create a stunning fall dessert that will have everyone asking for the recipe. Happy baking!
