Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Filled Pumpkin Roll

Creamy Filled Pumpkin Roll

The Creamy Filled Pumpkin Roll is a moist, spiced pumpkin cake rolled around a smooth, tangy cream cheese filling. Perfect for fall celebrations, this dessert offers a perfect harmony of tender pumpkin cake and luscious filling, making it a cozy treat that’s easy to prepare and visually stunning with its classic spiral design.

  • Total Time: 1 hour 35 minutes (including chilling time)
  • Yield: 10-12 servings 1x

Ingredients

Scale

Pumpkin Cake

  • 1 cup pumpkin puree
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 cup all-purpose flour (or gluten-free blend for variation)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon vanilla extract

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 1 to 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Pumpkin Cake Batter: Whisk together the eggs and granulated sugar until fluffy. Add the pumpkin puree and vanilla extract, mixing well. In a separate bowl, sift the flour, baking powder, baking soda, cinnamon, nutmeg, and cloves. Gently fold the dry ingredients into the wet mixture until just combined, ensuring the batter stays light and airy.
  2. Bake the Cake: Pour the batter evenly onto a parchment-lined jelly roll pan to maintain consistent thickness. Bake at 350°F (175°C) for 13-15 minutes or until the cake springs back lightly when touched. This ensures the cake remains moist and flexible for rolling.
  3. Roll While Warm: Immediately after baking, invert the cake onto a clean dish towel dusted with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel from one short end to the other. Allow it to cool completely in this rolled position to set the shape.
  4. Make the Creamy Filling: Beat the softened cream cheese and butter together until smooth and creamy. Gradually add the powdered sugar, continuing to beat until light and fluffy. Stir in the vanilla extract to enhance the flavor.
  5. Fill and Re-Roll: Unroll the cooled cake gently. Spread the cream cheese filling evenly over the surface, pressing out any air pockets for a smooth layer. Roll the cake back up tightly but gently, being careful to avoid cracks and form the signature swirl.
  6. Chill and Serve: Wrap the pumpkin roll tightly in plastic wrap and refrigerate for at least one hour. This allows the filling to set, making slicing easier and the dessert creamier. Slice into 1-inch thick rounds with a sharp serrated knife and serve chilled or at room temperature.

Notes

  • Use room temperature cream cheese and butter for a smoother filling.
  • Do not overmix the cake batter to keep it tender and light.
  • Roll the cake immediately after baking to prevent cracks.
  • Press out excess air when spreading the filling to avoid gaps.
  • Chill the roll before slicing for cleaner cuts.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 slice (1/12th of roll)
  • Calories: 250
  • Sugar: 18g
  • Sodium: 150mg
  • Fat: 14g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin roll, pumpkin dessert, cream cheese filling, fall dessert, spiced pumpkin cake, easy pumpkin roll, autumn sweets