Pumpkin Roll with Cream Cheese – A Fall Baking Classic
1. Introduction
Few desserts say “autumn” quite like a Pumpkin Roll with Cream Cheese filling. The light and fluffy pumpkin sponge cake, infused with warm spices, is wrapped around a sweet and tangy cream cheese frosting to create a beautiful spiral pattern that’s as stunning as it is delicious.
Perfect for holiday tables, fall gatherings, or simply as a cozy weekend treat, this dessert is a showstopper that’s surprisingly easy to make once you know the tricks. In this article, we’ll cover the ingredients, step-by-step instructions, pro tips for rolling without cracks, and storage options to keep it fresh.
2. Ingredients Breakdown
For the Pumpkin Sponge Cake:
- Eggs – Provide structure and stability for rolling.
- Granulated Sugar – Sweetens and balances the spices.
- Pumpkin Puree – Moistens the cake and gives it that classic pumpkin flavor.
- All-Purpose Flour – Creates a tender crumb.
- Baking Soda – Helps the cake rise evenly.
- Baking Powder – Adds lightness to the sponge.
- Pumpkin Pie Spice – Warm blend of cinnamon, nutmeg, ginger, and cloves.
- Salt – Enhances flavor balance.
For the Cream Cheese Filling:
- Cream Cheese – Softened for smooth mixing.
- Unsalted Butter – Adds richness and creaminess.
- Powdered Sugar – Sweetens and gives a silky texture.
- Vanilla Extract – Boosts the flavor profile.
Substitution Tips:
- Use gluten-free flour for a gluten-free pumpkin roll.
- Swap pumpkin pie spice for your own mix of cinnamon, nutmeg, and ginger.
- Dairy-free version: Use vegan cream cheese and butter.
3. Step-by-Step Instructions
Step 1: Prepare the Pan and Oven
Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
Step 2: Make the Pumpkin Sponge
In a large bowl, beat eggs and sugar until thick and pale. Add pumpkin puree and mix until combined. Sift together flour, baking soda, baking powder, pumpkin pie spice, and salt, then gently fold into the wet ingredients.
Step 3: Bake the Cake
Spread the batter evenly into the prepared pan. Bake for 13–15 minutes, or until the top springs back when lightly touched.
Step 4: Roll the Cake
While warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment and roll the cake up tightly in the towel (short end to short end). Let it cool completely.
Step 5: Make the Cream Cheese Filling
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and fluffy.
Step 6: Fill and Roll Again
Carefully unroll the cooled cake, spread the filling evenly, and roll it back up (without the towel).
Step 7: Chill and Serve
Wrap in plastic wrap and refrigerate for at least 1 hour before slicing. Dust with powdered sugar before serving.
4. Tips and Variations
- Prevent cracks by rolling the cake while it’s still warm.
- Add crunch by sprinkling chopped pecans inside with the filling.
- Festive touch: Use a dusting stencil for a decorative powdered sugar pattern.
- Flavor twist: Add a teaspoon of maple extract to the filling for extra fall flair.
5. Serving Suggestions
- Serve slices on a dessert platter with fresh whipped cream.
- Pair with coffee, chai tea, or hot apple cider.
- Include it as part of a holiday dessert table alongside pies and cookies.
6. Storage and Reheating Instructions
- Fridge: Store wrapped in plastic wrap for up to 4 days.
- Freezer: Wrap tightly in plastic wrap and foil; freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Best served cold or at room temperature; avoid reheating to maintain texture.
7. Recipe Notes
- Make the cake and filling a day in advance for easy assembly.
- Room temperature cream cheese ensures a smooth filling.
- For clean slices, use a sharp serrated knife and wipe between cuts.
8. Nutrition Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 |
| Fat | 16g |
| Saturated Fat | 9g |
| Carbs | 42g |
| Sugar | 28g |
| Fiber | 2g |
| Protein | 5g |
| Sodium | 240mg |
| Cholesterol | 80mg |
| Calcium | 50mg |
| Iron | 1.5mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
Course: Dessert
Cuisine: American
Servings: 10 slices
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
Cake:
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup pumpkin puree
- ¾ cup all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 2 tsp pumpkin pie spice
- ¼ tsp salt
Filling:
- 8 oz cream cheese, softened
- 4 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat oven to 375°F (190°C) and line a jelly roll pan with parchment.
- Beat eggs and sugar until pale; mix in pumpkin puree.
- Fold in dry ingredients; spread into pan.
- Bake 13–15 min until springy.
- Roll warm cake in a powdered sugar-dusted towel; cool.
- Beat filling ingredients until smooth.
- Unroll cake, spread filling, re-roll, and chill before slicing.
Notes: Roll while warm to avoid cracks.
🏷️ Diet Tags: Vegetarian, Nut-Free
🌿 Health Benefits: Pumpkin is rich in beta-carotene, vitamin A, and antioxidants
10. Conclusion
A Pumpkin Roll with Cream Cheese is one of those desserts that looks bakery-perfect but can be made at home with ease. The tender pumpkin cake paired with rich, tangy cream cheese frosting is a timeless fall treat. Give this recipe a try, share it with loved ones, and enjoy the warmth and flavor of the season in every bite.