A Quick Welcome to Your Pumpkin Roll Adventure

This cream cheese pumpkin roll cake is soft, spiced, and filled with a smooth cream cheese center. It looks fancy but is simple to make. You can find a similar take on the filling online at this pumpkin roll filling guide if you want another view while you bake.

Why This Pumpkin Roll Is Worth Baking

You get warm pumpkin flavor with a light cake and a creamy filling. It’s great for fall parties, holidays, or a cozy weekend treat. The roll stores well and slices beautifully. For another style of cream cheese frosting, check this frosting idea.

How to Make Cream Cheese Pumpkin Roll Cake

Ingredients:

• 3 large eggs (at room temperature)
• 150 g granulated sugar
• 120 g pumpkin puree (unsweetened)
• 1 teaspoon vanilla extract
• 95 g flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 225 g cream cheese, softened
• 60 g unsalted butter, softened
• 1 teaspoon vanilla extract
• 150 g powdered sugar
• Whipped cream (for decoration)
• Chocolate shavings or curls (for decoration)

Directions:

1. Preheat the oven to 180°C (350°F). Grease a 25×38 cm (10×15 inch) rolling pan and line it with parchment paper. Beat the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla and mix until smooth. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. Gently fold the dry ingredients into the wet mixture just until combined. Spread the dough on a baking sheet and bake for 12-14 minutes.
2. While still warm, sprinkle powdered sugar over the cake and carefully wrap it in a clean kitchen towel. Remove the parchment paper. Roll the cake up from the short end with the towel and let it cool completely (this prevents cracking).
3. Beat the cream cheese, butter, and vanilla until smooth. Slowly add the powdered sugar and beat until fluffy.
4. Gently unroll the cooled cake. Spread the cream cheese filling evenly. Roll the cake tightly back up (this time without the towel). Trim the edges if necessary to make them neat.
5. Cover the outside with whipped cream. Garnish with chocolate curls or shavings.
6. For best results, chill in the refrigerator for 1-2 hours before slicing. Serve cold with coffee or spiced tea.

Best Ways to Plate and Serve Your Pumpkin Roll

Slice the cake into even rounds with a sharp knife. Wipe the knife between cuts for clean edges. Serve chilled on a dessert plate with a dollop of whipped cream. For more family-friendly dessert ideas that use cream cheese, see this strawberry cheesecake roll inspiration: strawberry cheesecake roll.

How to Keep the Roll Fresh

Wrap the rolled cake tightly in plastic wrap and place it in an airtight container. Store in the refrigerator for up to 3–4 days. For longer storage, freeze the roll (well wrapped) for up to 1 month; thaw in the fridge before serving.

Simple Tips to Nail This Pumpkin Roll

• Use room-temperature eggs and cream cheese for a smooth mix.
• Don’t overmix the batter after adding flour — fold gently.
• Roll the cake while warm to avoid cracks.
• Chill before slicing for neat slices.
  For a different take on a cream-filled dessert, you might like this Boston cream pie cheesecake idea: Boston cream cheesecake.

Small Variations You Can Try

• Add a pinch of cloves or allspice for more warmth.
• Swap half the granulated sugar for brown sugar for a deeper taste.
• Fold in a few chopped nuts into the filling for texture.
• Use maple extract (small amount) to add a maple note.

Nutrition Snapshot (Estimate)

A rough estimate per slice (assuming 10 slices):
Calories ~ 320–380, Fat ~ 20–25 g, Carbs ~ 30–35 g, Protein ~ 4–6 g.
Exact values vary by brands and portion size.

Family-Friendly Serving Ideas

• Serve a slice with warm coffee or chai tea.
• Make mini slices for a dessert tray at parties.
• Add fresh berries on the side for color and brightness.

What to Pair With This Pumpkin Roll

• Coffee, spiced tea, or latte.
• Vanilla ice cream for extra creaminess.
• A light port or sweet dessert wine for adults.

Common Questions and Quick Answers

Q: Can I use canned pumpkin puree?
A: Yes. Use plain unsweetened canned pumpkin puree.

Q: My cake cracked when I rolled it. What now?
A: Press the cracks gently when you spread the filling. Chilling helps hide small cracks. Make sure you roll while warm next time.

Q: Can I make the filling ahead?
A: Yes. Make the cream cheese filling a day ahead and keep it refrigerated. Bring it to room temperature before spreading.

Q: How thin should I spread the filling?
A: A thin, even layer is best—enough to taste but not so much that the roll won’t hold its shape.

Conclusion

If you want more ideas and step-by-step photos, check this detailed Easy Pumpkin Roll Recipe – Tastes Better From Scratch. For another straightforward version with clear instructions, try this Pumpkin Roll with Cream Cheese Filling – Spoonabilities. You can also compare to a classic recipe at Cream Cheese Pumpkin Roll Recipe – AllRecipes.

Pumpkin Roll

A soft, spiced pumpkin roll cake filled with a smooth cream cheese center, perfect for fall gatherings and holidays.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 34 minutes mins

Course Dessert, Snack

Cuisine American, Holiday

Servings 10 slices

Calories 350 kcal

Ingredients

  

For the Cake

• 3 large large eggs, at room temperature Use room-temperature eggs for a smoother mixture.
• 150 g granulated sugar Can replace half with brown sugar for deeper taste.
• 120 g pumpkin puree, unsweetened Canned pumpkin can be used.
• 1 teaspoon vanilla extract Use good quality vanilla extract.
• 95 g flour Sift before folding into the mixture.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon Adds warm flavor.
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg

For the Cream Cheese Filling

• 225 g cream cheese, softened Should be at room temperature.
• 60 g unsalted butter, softened Softened for easier mixing.
• 1 teaspoon vanilla extract
• 150 g powdered sugar

For Decoration

• Whipped cream For covering the roll.
• Chocolate shavings or curls For garnishing.

Instructions

 

Preparation

• Preheat the oven to 180°C (350°F). Grease a 25x38 cm (10x15 inch) rolling pan and line it with parchment paper.
• Beat the eggs and sugar until thick and pale. Add the pumpkin puree and vanilla extract; mix until smooth.
• Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
• Gently fold the dry ingredients into the wet mixture until combined.
• Spread the dough on the prepared baking sheet and bake for 12-14 minutes.

Cooling and Filling

• While still warm, sprinkle powdered sugar over the cake and carefully wrap it in a clean kitchen towel. Remove the parchment paper.
• Roll the cake from the short end with the towel and let it cool completely.
• Beat the cream cheese, butter, and vanilla until smooth. Gradually add the powdered sugar and beat until fluffy.
• Gently unroll the cooled cake and spread the cream cheese filling evenly.
• Roll the cake up tightly without the towel and trim the edges if necessary.

Serving

• Cover the outside of the roll with whipped cream and garnish with chocolate curls or shavings.
• Chill for 1-2 hours before slicing. Serve cold with coffee or spiced tea.

Notes

Use room-temperature ingredients for better mixing. Roll the cake while warm to avoid cracks. For longer storage, freeze the roll tightly wrapped.

Keyword Cakes, Cream Cheese, Fall Dessert, Holiday Treat, Pumpkin Roll