This pumpkin cream cheese roll combines a warmly spiced, tender pumpkin cake with a rich and tangy cream cheese filling. It’s a classic autumn dessert that looks impressive but is straightforward to make.
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The whole process takes about 45 minutes of active time, plus cooling. Making it ahead is a great option, as it needs to chill before serving, making it ideal for holiday planning or weekend baking.
Why You'll Love This Recipe
- Rolling the cake while it is still hot is the key to preventing cracks
- This ‘trains’ the cake into a rolled shape as it cools
- Using a powdered sugar-dusted towel prevents the cake from sticking and makes the rolling process much easier
- Chilling the finished roll is essential
- It allows the filling to set and makes slicing clean, professional-looking rounds simple
Essential Ingredients
- Pumpkin Puree: Use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Cream Cheese: Full-fat block cream cheese works best for a firm, rich filling. Make sure it’s fully softened to room temperature to avoid lumps.
- Spices: You can substitute the cinnamon and nutmeg with 1 1/2 teaspoons of pumpkin pie spice if you prefer.
- Parchment Paper: This is important for preventing the cake from sticking to the pan and makes it easy to lift out for rolling.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Bake the Pumpkin Cake: First, you’ll make a simple batter by beating eggs and sugar, then mixing in the pumpkin and dry ingredients. Spread this thin batter in a prepared jelly roll pan and bake it. It cooks quickly, so keep an eye on it.
Roll and Cool the Cake: This is a very important step. As soon as the cake comes out of the oven, turn it onto a kitchen towel generously dusted with powdered sugar. Peel off the parchment paper and immediately roll the warm cake up with the towel inside. Let it cool completely in this shape.
Prepare the Filling and Assemble: While the cake cools, whip the softened cream cheese and butter with powdered sugar and vanilla until smooth. Once the cake is cool, gently unroll it, spread the filling evenly over the surface, and then roll it back up, this time without the towel.
Chill and Serve: Wrap the finished roll tightly in plastic wrap. Let it chill in the refrigerator for at least one hour, or even overnight. This helps the filling set and makes it easy to slice and serve.
You Must Know
- Rolling the cake while it is hot is the key to preventing cracks
- It allows the cake to take on the rolled shape as it cools
- Make sure your cream cheese and butter are fully softened to room temperature to ensure a smooth, lump-free filling
- For the cleanest slices, chill the roll thoroughly
- You can even place it in the freezer for 20-30 minutes before cutting
- Dishes containing eggs should be cooked until firm
- For custards and other dishes where this is not possible, ensure they reach an internal temperature of 160°F (71°C)
Serving Ideas
This pumpkin roll is wonderful on its own or with a cup of coffee or tea. For an extra touch, you can serve it with a dollop of whipped cream.
Storing & Reheating
Store the pumpkin roll tightly wrapped in plastic wrap or foil in the refrigerator for up to 5 days. You can also freeze the whole roll or individual slices for up to 3 months. Thaw in the refrigerator before serving.
FAQ
Why did my pumpkin roll crack?
Cracking usually happens if the cake is overbaked and dry, or if it wasn’t rolled while still hot. Be sure to pull it from the oven as soon as it springs back to the touch and roll it immediately.
Can I make this ahead of time?
Yes, this is a great make-ahead dessert. It needs at least an hour to chill but is even better if chilled overnight. It can also be frozen for longer storage.
Can I use pumpkin pie filling instead of pumpkin puree?
No, you should use 100% pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which will alter the flavor and texture of the cake.
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📖 Recipe Card
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Pumpkin Cream Cheese Roll
- Total Time: 45 minutes
- Yield: One 10-inch roll 1x
Description
A tender pumpkin spice cake is rolled around a sweet cream cheese filling for a classic fall dessert.
Ingredients
For the Pumpkin Cake
- 3 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 2/3 cup (150g) pumpkin puree
- 3/4 cup (90g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 cup (30g) powdered sugar, for dusting
For the Cream Cheese Filling
- 8 ounces (225g) block cream cheese, softened
- 4 tablespoons (57g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F (190°C). Grease a 15×10-inch jelly roll pan. Line it with parchment paper, leaving some overhang on the sides. Grease and flour the parchment paper.
- In a large bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 3 minutes, until thick and pale. Beat in the pumpkin puree.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and nutmeg. Add the dry ingredients to the wet ingredients and mix on low speed just until combined.
- Pour the batter into the prepared pan and spread it into an even layer with an offset spatula. Bake for 13 to 15 minutes, or until the top of the cake springs back when lightly touched. Do not overbake.
- While the cake bakes, lay a clean kitchen towel on your work surface and sift the 1/4 cup of powdered sugar evenly over it.
- As soon as the cake is done, immediately invert the pan onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, tightly roll the warm cake and the towel together. Place the rolled cake on a wire rack to cool completely, about 1 hour.
- To make the filling, beat the softened cream cheese and butter in a medium bowl until smooth and creamy. Gradually beat in the powdered sugar, then mix in the vanilla extract.
- Once the cake is completely cool, gently unroll it. Spread the cream cheese filling evenly over the cake, leaving a small border around the edges. Reroll the cake firmly, this time without the towel.
- Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least 1 hour to set. To serve, trim the ends and slice into rounds. Dust with additional powdered sugar if desired.
Notes
- Rolling the cake while it is hot is the key to preventing cracks. It allows the cake to take on the rolled shape as it cools.
- Make sure your cream cheese and butter are fully softened to room temperature to ensure a smooth, lump-free filling.
- For the cleanest slices, chill the roll thoroughly. You can even place it in the freezer for 20-30 minutes before cutting.
- Dishes containing eggs should be cooked until firm. For custards and other dishes where this is not possible, ensure they reach an internal temperature of 160°F (71°C).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking, Rolling
- Cuisine: American
