Pumpkin Roll Cream Cheese Delight

This pumpkin roll recipe with rich cream cheese filling is a fall favorite at our table because it brings together the flavors of spiced cake and creamy sweetness in every bite. Rolling up a soft pumpkin cake around a tangy filling delivers that classic bakery treat right from your own kitchen.

The first time I made this, my family could not believe it was homemade. Now my nieces insist we make this at every Thanksgiving and it always disappears fast.

Ingredients

• All purpose flour sifted: provides structure for the roll and keeps the cake tender
• Baking powder: helps the cake rise evenly for easy rolling
• Pumpkin pie spice: adds warmth and that quintessential autumn flavor choose a fresh blend for best taste
• Kosher salt: balances sweetness and highlights the spices
• Eggs: give richness and help hold the cake together use large grade A eggs for best results
• Vanilla extract: gives depth to both cake and filling use pure extract for cleaner flavor
• Sugar: sweetens the cake and helps with moistness
• Canned pumpkin: delivers moisture and that rich orange color choose pure pumpkin not pie filling
• Cream cheese full fat: gives the filling its classic tang and creamy mouthfeel let it come to room temp
• Powdered sugar: sweetens the filling and dissolves easily for smooth texture sift it for lump free mixing
• Salted butter: softens and enriches the filling use good quality for best flavor
• Vanilla extract: again for a gentle roundness in the filling

Instructions

Set up and Preheat:

Preheat your oven to 375 degrees Fahrenheit and line a jelly roll pan with parchment paper making sure the parchment goes up the sides so the cake lifts out cleanly

Mix the Dry Ingredients:

In a medium bowl whisk together the sifted flour baking powder pumpkin pie spice and salt until well blended to make sure the baking powder and spices are evenly distributed

Mix the Wet Ingredients:

In a large bowl beat together the sugar eggs vanilla and canned pumpkin whisking gently until you have a completely smooth and pale mixture with no streaks

Combine the Batter:

Add the dry ingredients to the wet mixture and stir with a spatula or wooden spoon just to combine Do not overmix or the cake can become tough You want to keep it light

Bake:

Pour the batter into the prepared pan and spread evenly with a spatula Tap the pan lightly on the counter to release air bubbles Bake for about 15 minutes until the cake is set in the middle and springs back when touched

Roll the Cake:

Turn the hot cake out carefully onto a clean kitchen towel or parchment on the counter Gently roll the cake up tightly starting from a short end Do this while it is warm so it sets its shape as it cools

Cool:

Place the rolled cake on a rack seam side down and let it cool completely This prevents cracking when you add filling later

Prepare the Filling:

In the bowl of a stand mixer or with a hand mixer beat together the cream cheese powdered sugar softened butter and vanilla until very fluffy and smooth Scrape the bowl often

Fill and Reroll:

Unroll the cooled cake gently and evenly spread the cream cheese mixture over the surface going right to the edges but leaving a half inch border at the ends

Shape and Chill:

Roll the cake up again as tightly as you can without squeezing out the filling Wrap in plastic wrap and chill in the fridge for at least 1 hour This helps it slice clean

Finish:

Remove the plastic wrap dust the cake with extra powdered sugar for a snowy look Slice with a sharp knife and serve

I absolutely love the creamy tang of the filling in this recipe The first time we brought this to a neighborhood potluck everyone wanted the recipe and now it is a tradition for us to bake one together every October

Storage Tips

If you have leftovers wrap the pumpkin roll tightly in plastic wrap and refrigerate It stays moist for up to four days and the flavors only improve the next day For longer storage wrap in foil and freeze up to two months Thaw in the fridge overnight before slicing

Ingredient Substitutions

For a lighter filling try neufchatel cheese in place of cream cheese If you do not have pumpkin pie spice you can use your own blend of cinnamon ginger nutmeg and cloves Gluten free flour blends work well in place of all purpose for a gluten free version

Serving Suggestions

This roll looks festive on a holiday dessert table Dust it with a little cinnamon or extra powdered sugar right before serving Pair with hot coffee or spiced tea For extra flair serve with a dollop of whipped cream or a drizzle of caramel sauce

Cultural Context

Pumpkin rolls are a classic American fall dessert especially popular in the Midwest and around Thanksgiving The technique for rolling cakes is adapted from European jelly rolls and yule logs making it both nostalgic and impressive

Seasonal Adaptations

If you bake in spring use grated carrot instead of pumpkin for a carrot cake roll Canned sweet potato puree also works for a twist on flavor Add finely chopped toasted pecans to the filling or batter for crunch

Success Stories

My cousin made this as her very first baking project and now makes them as gifts every year Friends who thought pumpkin was only for pie have become true pumpkin roll fans The thrill of slicing into a perfect swirl never gets old

Freezer Meal Conversion

This pumpkin roll freezes beautifully Slice it after chilling wrap slices in parchment and keep in a freezer bag You will have a ready to eat sweet treat for weeks My family loves finding a hidden roll in the freezer during the busy holiday season

This pumpkin roll is festive, simple, and always finishes the meal with smiles. Try it once and it may become your own family tradition too.

Recipe Q&A

→ How do I prevent cracks when rolling the cake?

Roll the cake while it's still warm to keep it flexible. Let it cool rolled up before filling to avoid cracks.

→ Can I use fresh pumpkin instead of canned?

Yes, just be sure to cook and puree the pumpkin until smooth, then drain excess moisture before using.

→ How should I store the pumpkin roll?

Wrap tightly in plastic wrap and refrigerate. It will stay fresh for several days or can be frozen for longer storage.

→ What’s the best way to get even slices?

Use a sharp, serrated knife and wipe it clean between cuts for smooth, tidy slices.

→ Can I make the roll ahead of time?

Yes, prep and chill the roll a day in advance. Dust with powdered sugar just before serving for best results.

→ How do I keep the filling from oozing out?

Chill the roll before slicing so the filling firms up, making it easier to slice cleanly without leaking.